Grilled turkey with stuffing on a spit

Ingredients:

Turkey

• 1 turkey weighing 5.5-6.5 kg, wing tips trimmed
• 3 tbsp. l. brown sugar
• 1 tbsp paprika
• Vegetable oil to brush the turkey
• 6 tablespoons unsalted butter, melted
• Special equipment: rotisserie spit; kitchen twine; disposable aluminum baking sheet measuring 22 x 32 cm; electronic meat thermometer

Filling

• 110 g unsalted butter
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 3 stalks celery, diced
• 2 yellow onions, diced
• 3 cups turkey or chicken broth
• 2 large eggs
• 0.5 cup chopped fresh parsley leaves
• 16 cups stale white bread cubes

Preparation:

1. Preheat the grill to medium-high heat, adjusting the spit according to the manufacturer's instructions. Tie the turkey with twine to keep it compact, then thread it onto the spit. Insert the spit forks into the bird and tighten the screws securely.
2. Turkey:
   
   In a small bowl, combine the sugar, paprika, 2 tablespoons salt, and 1 tablespoon black pepper. Rub the turkey on all sides with vegetable oil and sprinkle with the spice mixture. Place the spit on the grill. If you have a large spherical charcoal grill, place a 9x13-inch disposable drip pan under the turkey. If you have a gas grill with multiple burners, place a 9x13-inch disposable drip pan or a small baking sheet under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the baking sheet in their place. Cover the grill and cook until the skin begins to brown lightly, about 20 minutes.
3. Uncover the grill, brush the turkey with melted butter, turning it slowly on the spit, then cover the grill and continue roasting for another 40 minutes.
4. Filling:
   
   Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onion, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer. Remove from heat. Whisk the eggs and parsley in a large bowl. Add the bread, then add the broth and vegetables and stir.
5. After 1 hour of roasting, uncover the grill and carefully place the stuffing in the drip tray underneath the turkey. Cover the grill and continue cooking until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the stuffing is golden brown on top and heated through, another 1 hour to 1 hour 15 minutes; remove the stuffing sooner if the bottom is starting to brown too quickly. Remove the turkey from the spit and let it rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.