just wanted to share my experience of making a turducken for easter dinner. thanks to some people on this board, i got john dewars in newton center to de-bone the turkey, duck and chicken, and the butcher there was even nice enough to give us advice on how to tie it, etc. the three birds totalled $100, but the final product was enough to feed about 18-20 people (too bad we only had five...lots of leftovers though, which was fine with us)...
we made three types of stuffing--- one sausage, one cornbread and one plain old salty, cheap store bought kind, and stuffed each of the birds with one type. after some surgical sewing up of the turkey, we threw the beast, as we affectionately referred to our creation, into the oven at around 200 degrees...and about 15 hours later the thermometer read 165 inside the chicken, and we pulled the beast out, bisected it vertically, and cut off loaf-like slices from each half. the result was fantastic. the fatty duck added plenty of flavor and juices to the chicken and turkey, and each stuffing contributed something to the whole.
don't know when we'll do this again, since it's pretty labor and time intensive, but i'm happy to say that it all worked out (believe me, we weren't so confident that we'd get a final product at some points, but it was basically perfect...)