| • | Preheat the oven to 375 degrees F.
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| • | Lay the chicken skin-side down on the platter and season it with pepper, salt, and creole seasoning.
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| • | Lay the duck skin-side down on the top of the chicken and season it with the salt, pepper and Creole seasoning.
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| • | Cover and place it into the refrigerator.
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| • | Lay the turkey skin-side down on a flat surface and cover it with a layer of cold Sausage and oyster dressing.
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| • | Now push the dressing into the leg and wing cavities.
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| • | Lay the duck on the top of the turkey, skin-side downward and cover it with the layer of cold dressing.
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| • | Lay the chicken on the top of the duck, skin-side downward and cover it with the layer of cold dressing.
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| • | Bring the edges of the turkey skin up and tie them together with the toothpicks.
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| • | Apply the kitchen string to the lace around the toothpicks to hold the stuffed turkey together.
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| • | Put the turducken, breast up in a big roasting pan.
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| • | Roast covered for about 4 hours till the turducken is golden brown.
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| • | keep on to roast uncovered for about 1 hour till a meat thermometer inserted through the thigh registers 180 degrees F and a thermometer inserted through the stuffing registers 165 degrees F.
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| • | Check the turducken every few hours to baste and take out excess liquid.
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| • | Carve the turducken and serve it. |
