How to substitute Tender Quick® for pink salt + kosher salt

I don't know how well a substitution will work in this case, because I don't know how the salt is being used in the recipe.

If you're mixing the salt into something where it will dissolve, then go ahead and substitute, using the chart that @ManiacZX linked to. If you're mixing it into cold things, and it doesn't sit for very long, I'd go with a finer salt if you have it.

If it's a recipe that calls for a salt rub, where you rub the bird down with salt, let it sit, then pat dry and roast, you're not going to have as good of results with a replacement. The issue is the size and shape of the crystals; kosher salt specifically sticks well to moist surfaces to draw out the liquid, and as a result, some of the salt is taken into the meat. You're not going to get the same behavior with other salts (or at least, not in the same amount of time).

If you can find canning or pickling salt, it's not iodized (and has no other additives, unlike some kosher salts), so won't contribute any off flavors that roux mentioned.

However, the different grain sizes will be a problem as they pack denser, so based on a chart from Marton's salt that ManiaxZX linked to in discussing differences in salts, they'd recommend cutting the salt by 20% when changing from kosher salt to table salt to canning/pickling salt.