Updated the original post with the new picture! I cut the turducken while it was cold and the reheated the slices.

just use herbs de Provence, crush it in your hand a bit, it depends on how much you are making but I'd use a good palmful.

As it turned out there was no stuffing seasoning. In fact no stuffing, or seasoning period. Only layers of meat.

In hindsight, we could have brined the bird. As it was each guest added what they liked, usually salt and pepper.

This Christmas we will return to more traditional Swiss fare.