Last year I saw in Louisiana retail 15-lb. fresh Turduckens sold for about $60, but that's in the land of desperately low wages and low poultry prices. Labour cost is the major expense in making it.
Longo's and Fiesta Farms used to sell a frozen Canadianized-Turducken (no andouille sausage and a no-pork chicken and an apple stuffing option) made in Calgary by Echelon Foods at what I thought was a fair price at the time. They still may sell them for the holiday season.
If you cook one yourself it's best with a low 'n slow technique at smoker-temperature, about 220F and use a rack. Also, be sure to have a plan on how to get it out of your cooking/transport pan in one piece as without any bone structure for support a cooked Turducken easily falls apart.
Unless you have a steam-assist oven, reheating the whole rig will be a challenge to prevent overcooking the turkey breast meat while still heating the centre. I'd cut it in half lengthwise to reheat it. It's the easiest way to carve one too.
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