I made a turducken for Thanksgiving this year. I made a variation of just using breast meats. Here is what it looked like when I took it out of the oven!

I used a boneless turkey breast - the butcher deboned it for me. Boneless duck breasts - found these at a butchers and a local grocery store (Wegmans) and boneless chicken breasts.

I skinned the duck and chicken breasts but did leave some of the fat on to keep it moist.

One skin-on seasoned, boneless turkey breast. Layer of dressing with cranberries and dates on the turkey. Layer of skinless, seasoned duck breasts. Layer of sage and onion dressing on the duck breats. Layer of skinless, seasoned chicken breasts. Layer of cornbread, jalapeņo and pecan dressing. Everything tied into a giant football shaped thing with string.

Baked at 350 for 4 1/2 hours until internal temp reached 165-170. I cooked it uncovered till nicely browned and then covered pretty tightly with foil, making a few vent holes. Basted often with white wine. I made an awsome gravy from the drippings.

Allow to rest and then wrapped in foil. Going to slice it and reheat the slices tomorrow at a party. This way everything "stays together" and looks like it's suppose to. If you cut it hot it will fall apart.

The real flavor for me is the stuffing/dressing.

I think a good idea would be to brine the turkey breast first and that would help keep everything moist. Will try that next time!