We bought the small size, "rolled breast" from Bristol Farms in L.A for $40, which came from French Market Foods in New Orleans, and as it was the first time we tried this product, followed the instructions "exactly"
This meant cooking the fully thawed turducken in the oven at 350F for an hour-45 minutes covered in foil and an additional 15 minutes uncovered, and the result was that it came out dry.
Yes, I know the easy answer is don't cook it so long! I'd really like some feedback from anybody who has cooked frozen turducken with better results, and thanks. BTW, it tasted great especially after we liberally doused it with homemade gravy.