Preheat the oven to 350°F. In a small saucepan, melt 4 tablespoons of the butter.

Place turducken on a rack set in a large roasting pan.

Brush skin with 2 tablespoons of the melted butter. Sprinkle with salt and pepper.

Pour 1 1/2 cups of the broth into the pan. Tent turducken loosely with aluminum foil.

Roast, basting turducken with remaining 2 tablespoons melted butter and pan drippings every hour, until an instant-read thermometer inserted into the center of stuffed turducken registers 165°F, about 6 hours.

Remove foil after 5 hours of cooking to allow skin to crisp. Transfer turducken to a large cutting board and let rest for 30 minutes before carving.

Pour drippings from the roasting pan through a fine-mesh strainer into a heat-proof measuring cup and let sit for 1 minute; spoon off any fat that floats to the surface.

Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour and cook until smooth.

Add remaining 2 1/2 cups broth and pan drippings and whisk constantly until smooth.

Cook, stirring frequently, until gravy thickens slightly, 8 to 10 minutes.

To carve turducken, first remove turkey legs and wings.

Cut remaining turducken lengthwise in half.

Carefully turn first half, cut-side down, on the cutting board and slice crosswise into 1 1/2-inch-wide slices. Repeat with remaining half.

Transfer slices to a platter and serve with a large spatula to keep slices intact. Serve with warm gravy.