To make turducken, marinate a turkey, duck and chicken overnight in brine, roll the chicken inside the duck, wrap the duck with the turkey, and truss up the turkey. Roast or grill the birds to finish the recipe.
Prepare a 3- to 4-pound boned duck and chicken and an 18- to 21-pound turkey that has been boned except for the legs. Make the brine by mixing 1 cup of kosher salt, 1 cup of brown sugar and 1 gallon of water until the dry ingredients are dissolved. Let the three birds soak in the brine overnight while refrigerated.
Lay the turkey skin-side-down on a flat surface, and dust it with salt, pepper and garlic powder. Add a 1/4-inch layer of your favorite cornbread dressing. Lay the duck skin-side-down on top of the dressing. Season and layer the duck with dressing in the same manner, and repeat the process for the chicken.
Starting at the neck, begin trussing up the birds by inserting a metal skewer 1/2 inch in from the outside edge and up through the skins, and continue through both sides. Insert butcher's twine between the skin and skewer, and draw the two sides together. Continue down to the legs, drawing the birds together at every other skewer.
Roast or smoke the birds at 225 degrees Fahrenheit until the internal temperature reaches 155 degrees. On the smoker, rotate the birds every 30 minutes.