FOAS,
I tried to document as much as possible for you. I omitted the stuffing this year in lieu of spinach since I prepped it a day ahead. The feedback was this was the best one yet. Go figure...

Don't make the mistake I made and forget to put down the butcher twine before you lay the skin down. It was a PITA to get the twine under the roll at the end. LOL

2013 Turducken

5 lbs. boneless duck breast with skin (about 5 duck breasts)
4 lbs. boneless, skinless chicken breast
9 lbs. bone in turkey breast, skin intact
6 oz. fresh baby spinach
1 Hungarian sausage, fully cooked (Spicy sausage with paprika and garlic same size as 4 Italian Hot sausage links.)
Citrus salt
Onion salt
Fresh ground pepper
Butcher twine

For basting:
1 tbs. Roasted garlic
Can of beer
1/4 lb. butter
1 tsp. Paprika
1 tsp. Chili Powder

Make sure all the poultry is very cold. Remove the turkey breast from fridge.
Carefully remove the skin in one piece from the turkey breast. Rinse the skin and pat dry.
Bone the turkey breast by running the knife along the breast bone and down the ribs. You will end up with two pieces of turkey, one from each side of the breast. Butterfly each piece so they end up 3/4" thick. You can do this but "book" butterflying the piece. Lay the breast piece flat, cut horizontally at 3/4" thickness within 3/4" of the long edge. Flip the piece over and starting from the middle cut horizontally at 3/4" thickness within 3/4" of the long edge. Repeat if necessary until you have one piece 3/4" thick. Repeat with the other breast half.
Remove the skin from the duck breasts, save the skin. Butterfly duck breast as above to 1/2" thick. Set aside.
Butterfly the chicken breast as above and set aside.
Rinse and thoroughly dry the spinach

Assembly:
Place a large piece of plastic wrap on the work surface.
Place 4 or 5 24" long pieces of butcher twine evenly spaced on top of plastic wrap.
Lay the turkey skin out on top of the twine, nice and flat, stretching it as much as possible.
Place the turkey breast on top of the turkey skin, making sure the turkey covers the skin completely but does not exceed the size of the skin. Trim the turkey if needed but try not to trim the skin.
Sprinkle the turkey with citrus salt and pepper.
Top the turkey with half the baby spinach.
Top the spinach with the duck breast.(Don't worry I filled in the middle with duck breast. I just took the picture before I put the last couple down.)

Rolling & tying:
Start rolling from the long side using the plastic wrap and the skin to assist you. Roll as tight as possible. If the sausage squeezes out push it back in.
If the turkey skin does not cover the rol completely, lay the duck skin over the bare area to cover then tie. If the bottom of the roll is not covered with skin use the duck skin to cover.
Lower the plastic wrap to the work surface and using the butcher twine strings tie the roll at even intervals. Once the roll is complete, wrap it tightly in plastic wrap and refrigerate. Roll can be made a day ahead.

Make the basting sauce
Combine all the ingredients in a saucepan. Smashing the roasted garlic to combine.
Bring to a boil and reduce heat and simmer 5 minutes more.

To cook:
Preheat the oven to 350.
Unwrap the Turducken and place on a broiler pan or pan with rack.
Baste with sauce.
Place Turducken in preheated oven and bake until internal temperature is 160.
Baste the Turducken every 45 minutes or so until all the basting sauce has been used.
When it reaches an internal temperature of 160, remove from oven, cover with foil and allow to rest at least 30 minutes before slicing.