The food this year--
Cooked in a lidded roasting dish over hardwood charcoal, with diced turnip, apple, parsnip, a little carrot, a red onion and a fennel bulb added at about the halfway point. Several bay leaves atop the turducken, just for fun.
On the side, fresh mashed potatoes, bacon gravy made from scratch, and mixed fancy mushrooms cooked over the charcoal in an open pot, with onion, fennel and carrot (since I had more than fit the roaster).
This turducken was turkey, duck, chicken...and spicy cajun sausage to fill the gaps! The bacon gravy went especially well with it. Cooking it with an apple and fresh root vegetables ensures it comes out moist and flavorful.
Details: The turducken got two hours and forty-five minutes; turnip, apple and parsnip went in after about an hour, carrots, onion and fennel followed at the ninety-minute mark. I use indirect heat: start the charcoal, and once it has caught, rake it into two rows, one on each side of the grill. Put the grating in and set the oval roaster on it, centered. I use an inexpensive meat thermometer to check, and this bird reached 190 degrees inside! Plenty done, even for sausage.