Because it’s a mixture of poultry and you want your chicken in the middle to be pasteurised I’d use the Baldwin poultry pasteurisation table. The time really depends on the thickness of your product. Estimate the diameter of your roll and the temperature you want to cook at and then select the time based upon these.
I’d probably be considering 140F/60C for around 8-10 hours. Or you can go for a higher temperature to bring the time down a bit.
I’ll have to admit, I’ve never cooked a Franken-fowl, so I’ll be interested to hear your results.