<human>: So I plan on cooking a turducken this year.  Well not technically a turducken, but something pretty close.  Instead of having 10 - 20 people, I have 3 so I don't want to cook an ENTIRE turducken. Here is what I plan on doing:

Buying the following:

* Turkey breast
* Chicken Breast
* Duck Breast
* Stuffing
* Bacon

preparing as the following

* Cook Stuffing, allow to cool
* Partially fillet all three meats so that they are long versions of themselves.
* Lay the turkey down on the counter, and apply some cooled stuffing
* Lay the duck breast on top of the stuffing, and center it in the middle of the turkey, apply cooled stuffing on top of it.
* Lay the chicken breast on top of the duck, center it, and apply more cooled stuffing on top of it.
* Roll the meat, to create a 'meat log'.  
* Wrap meat log with Bacon
* Wrap ultra meat long with cooking twine and place in roasting pan.

Now here is the part I am not 100% on, I am thinking about cooking it at around 250 for ~ 6 - 8 hours (starting to take it's temp after 5 hours) Will that be safe?  I've read you shouldn't slow roast a turkey however I am assuming that is just a WHOLE turkey since it has the cavity inside of it.

If you see this turning out horrible, please let me know, I would rather not ruin a thanksgiving meal :P

Can you provide a brief overview of the text?
<bot>: I have a log of meat i want to slow roast, how long should that shit cook for and at what temp?