So, a client sent me a 16-pound Turducken from Herbert's Specialty Meats, and I am planning to serve it for Thanksgiving. Their directions call to put it in the oven covered for 4 hours, then one hour uncovered. I am thinking that smoking the turducken could be better. That being said, I am not sure exactly how to go about it and how long it will take. Anyone with experience have any advice?