Originally Posted by radview44
I agree that the skins of the duck and chicken do not crisp, but on the one I ate, there was no pockets of fat. We surmised that the long cooking time had melted all the fat of the into the stuffing. Of course, as that turducken was purchased, I have no way of knowing if extra fat was removed in the assembly process.
I have actually seen frozen turducken at Wal*mart - possibly just for the holidays. I don't recall the brand, but it may have been Tony Chachere. A bit pricy at IIRC $19.99 for something under 5 pounds (I don't recall the exact weight either), compared to other Wal*Mart frozen poultry options. There's also a front page story about turducken on Yahoo. Getting very popular, I'd say.