Avoided this by accident.
Not Thanksgiving, but a dinner for a singles cooking club to which I belonged. The turducken cooks were me, another guy (Ron), and the woman who was hosting the dinner. (She was dating both of us at the time. Neither Ron nor I knew. I had suspicions later, but I didn’t know for sure until the engagement announcement. I’m not bright about people.) The assembly took a couple hours (not counting the prep done by a local butcher to carefully debone turkey, duck, and chicken carcasses), and cooking took 12+ hours at 250°F — overnight, with basting every 90-60 minutes (longer times initially, with teaspoons of juices; shorter near the end, using Pyrex cup measures to almost bail all the juice leaking out).
The whole gang was gathered as the beast was carried out by Ron and me. I deferred to Ron as carver; he made a tentative cut, just to test the doneness (can’t always trust thermometers) and the bird(s) spurted. Not sure it would have exploded, if he’d made a deep wide slash, but as it was he just bled the pressure and it was fine.
Taste was excellent, btw. Try some, TC, if someone else cooks it. Or get a precooked beastie from an online shop.