OK, I know we've discussed several time that there's no benefit to cooking birds low and slow. More importantly, it has been said that low and slow leaves poultry in the danger zone too long. With that said, I'm wondering what everyone's opinion is on a Turducken cooked on Diner's, Drive-Ins and Dives for 12 hours at 200 degrees. Of course they did it in an oven, but shouldn't make a difference. Here's the recipe they used, by the way: http://www.foodnetwork.com/food/reci..._85721,00.html With that said, I don't like duck, so I'm planning on a Turkey, Chicken, Game Hen combination. Also, I think without the duck, the Andouille would come off pretty strong. So, I'm thinking just a simple mixture of onions, apple, bacon, and roasted bell peppers between each layer. So, back to the original question: I like the low and slow idea as I think it will aid even cooking without the outer shell over cooking too quickly. Agree/Disagree? Suggestions?