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15. Sew up the back of the turkey, using a large, sturdy needle and heavy-duty thread, starting at the neck and ending at the tail. Stitch the openings as tightly as possible. Sprinkle with about 1/3 cup of the remaining blackening rub, patting it in with your fingers. Turn the turkey breast-side up, then sprinkle with all but 1 tablespoon of the remaining rub; reserve the 1 tablesppon for the gravy. Tie the ends of the drumsticks together with kitchen twine and form the turkey into a natural turkey shape; tie lengths of twine around the middle of the turkey to secure it.

16. Soak the wood chips in water for 1 hour. Heat the grill as directed for medium-low indirect heat. Drain about 1 cup of wood chips and scatter them over the coals on the grill. If using gas, drain the wood chips and put them in a smoker box or in a perforated foil packet directly over one of the heated burners. Heat the gas grill to high until you see plenty of smoke, then turn the heat to low.

17. Put the turducken breast-side up on the roasting rack in the roasting pan. Put the roasting pan on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the center of the turducken registers about 165°F, about 7 to 8 hours. If your grill has a temperature gauge, it should stay between 250° and 300°F. If you are using charcoal, you will have to replenish the coals every hour or so. Also replenish the wood chips or chunks every hour or so. For the most even browning, rotate the pan a few times during cooking. If the turducken browns too soon, lower the heat and cover the bird with foil.

18. About 15 minutes before the turkey reaches temperature, heat the oven to 350°F. Remove the extra stuffings from the refrigerator. Moisten the cornbread stuffing with ½ to 1 cup poultry stock (more if you like very moist stuffing). Moisten the oyster stuffing with 1½ to 2 cups poultry stock. Scrape the cornbread stuffing into a 1-quart baking dish and the oyster stuffing into a 2-quart baking dish. Bake until the tops are browned and the stuffings are heated through, 15 to 30 minutes (less for the cornbread stuffing, more for the oyster stuffing).

19. When the turkey reaches doneness, use grill mitts to remove it to a carving board, and cover it with foil to keep warm. Let rest for about 30 minutes. Remove the rack from the roasting pan and spoon off or drain all but about ½ cup of fat from the drippings (see Tips).

20. For the gravy, put the roasting pan of drippings on a burner heated to medium. Add 5 cups of the poultry stock and the reserved tablespoon of blackening rub. Bring to a boil, scraping up any brown bits clinging to the bottom of the pan. Boil for 5 minutes. Stir in the cornstarch mixture and boil for 1 minute, stirring constantly, until slightly thickened. Remove from the heat and adjust the seasoning with salt and pepper. Strain into a gravy boat.

21. To carve the turducken, remove the twine. Remove the legs and wings and cut into sections. Grab one end of the thread that is stitching up the back and pull; it will all come out. Cut the turducken in half lengthwise, then slice the breast crosswise in straight slices from one side to the other; because all of the bones have been removed, you will get perfect slices surrounding layers of meat and stuffing with a core of hard-cooked eggs. Serve with the gravy and extra baked stuffings.

Deboned Whole Turkey Stuffed with Kumquats and Chestnuts

This spectacular roast looks like a humble turkey when whole, but be ready to receive applause with grace and humility when you start to carve it. There are no bones to impede your progress as slice after perfect slice falls from your knife. The juxtaposition of sweet-tart kumquat, aromatic fennel, and velvety chestnuts in the stuffing is equally impressive.

TIMING

Prep: 1 hour (plus 10 minutes for brine and rub)

Brine: Overnight

Grill: 3 to 4 hours

GRILL TOOLS AND EQUIPMENT

• Jumbo zipper-lock bag

• Grill screen

• Heavy-duty thread