Preheat your oven to 325°F (165°C).

Lay the deboned turkey skin-side down on a clean surface. Season the inside generously with salt, pepper, and poultry seasoning.

Place the deboned duck on top of the turkey and season it similarly.

Spread 2 cups of stuffing evenly over the duck.

Lay the deboned chicken on top of the stuffing and season.

Add the remaining stuffing on top of the chicken.

Carefully fold the turkey edges over the stuffing, enclosing the duck and chicken. Use kitchen twine to tie it together, maintaining a roast-like shape.

Place the turducken in a roasting pan. Coat the outer layer with olive oil.

Cover the pan with aluminum foil and place it in the oven. Cook for approximately 4 hours, basting every hour with pan juices or additional olive oil.

In the last 30 minutes of cooking, remove the foil to allow the skin to become golden and crispy.

Ensure the internal temperature at the center is at least 165°F (74°C).

Remove from oven and let it rest for 30 minutes before carving.

Slice carefully to show the layers of chicken, duck, and turkey with stuffing in between.