Spatchcock Turkey And Stuffing
This spatchcock turkey with stuffing is a simple, flavor-packed way to get a juicy holiday bird and a pan of richly seasoned stuffing all in one go. The turkey roasts directly on top of a bed of hearty bread, vegetables, and herbs, letting every drop of those savory drippings soak into the stuffing as it cooks.
The result? Crispy, golden skin, tender meat, and stuffing that’s deeply infused with turkey flavor—without any extra pans or fuss.
Want a full tutorial?
See our detailed step-by-step Spatchcock Turkey Guide.
Don’t worry — this method looks more complicated than it is. Once the turkey is flattened, the rest comes together fast.
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Try our Whipped Potatoes, Cranberry Sauce, Cornbread Dressing, or Pumpkin Bread Pudding to complete your holiday menu.
Why You Will Love This Turkey Recipe
This method gives you an incredibly juicy turkey and a pan of stuffing that tastes like it soaked up every bit of the holiday. Spatchcocking helps the bird cook faster and more evenly, and placing it directly on top of the stuffing lets the bread absorb all those rich pan drippings as it roasts.
It also lets you use all the stuffing at once—everything is tucked under the turkey, so every bite gets that deep, savory flavor without needing a separate dish.
When the turkey comes off to rest, the stuffing goes back into the oven for a quick finish—just long enough to set, dry slightly, or crisp to your liking. It’s an easy, impressive, deeply flavorful way to serve a full Thanksgiving centerpiece with minimal fuss and only one pan.
How To Make The Spatchcock Turkey And Stuffing
1. Prepare the Turkey
Spatchcock the turkey by removing the backbone and pressing firmly on the breastbone so it lays completely flat. Pat it very dry with paper towels. Combine the dry-brine mixture in a spice grinder (kosher salt, pepper, poultry seasoning, garlic powder, onion powder) and rub it all over the bird—top and bottom. Refrigerate uncovered for 24–48 hours.
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2. Toast the Bread and Prep the Stuffing Base
Preheat your oven to 250°F. Cut 1½ pounds of sturdy bread (like ciabatta) into ½-inch cubes and spread them across two baking sheets. Bake for 45–50 minutes, stirring halfway through, until the cubes are dried but not browned. Transfer to a large bowl and drizzle with ½ cup chicken stock.
3. Cook the Vegetables
Melt four tablespoons of butter in a skillet over medium-low heat. Add 1½ cups diced onion and six finely diced celery ribs. Sauté for 10 minutes, until softened and sweated, not browned. Add the chopped parsley, sage, thyme, kosher salt, and black pepper. Cook for an additional 1–2 minutes.
4. Combine the Stuffing
Add the cooked vegetable mixture to the bowl of bread. Toss until everything is fully combined and evenly moistened.
5. Shape the Stuffing Base & Add the Turkey
Increase oven temperature to 350°F. Line a large baking sheet with foil. Shape the stuffing into a tight square or rectangle that roughly matches the footprint of your flattened turkey. Place the spatchcocked turkey on top, skin-side up, pressing gently to ensure full contact.
6. Roast the Turkey
Roast at 350°F for about 2 hours (or roughly 1 hour per 6 pounds for a spatchcocked turkey at this temperature). About 1 hour in, baste with 1 tablespoon melted butter. If any part of the turkey or exposed stuffing browns too quickly, cover those areas with foil — including the legs, corners, or sides.
Cook until the breast reaches about 162°F and the thighs reach 175–180°F.
The turkey will rise about 5 degrees as it rests, finishing at the perfect 165°F without drying out.
7. Rest the Turkey & Finish the Stuffing
Transfer the turkey to a cutting board to rest for 20–30 minutes. Stir the stuffing on the baking sheet and return it to the oven for 20–30 minutes, depending on how moist or crisp you like it.
8. Crisp the Stuffing to Your Liking
Spread the stuffing out to expose more edges. Bake:
- 20 minutes → moist, soft-centered stuffing
- 30 minutes → drier stuffing with crisp, golden edges
9. Carve & Serve
Carve the turkey and serve it with the hot stuffing.
This turkey is absolutely off-the-charts good. The meat stays tender and juicy, the skin turns perfectly crisp, and the stuffing underneath becomes a rich, savory dream soaked in turkey drippings.
It’s one of those recipes where everyone at the table goes back for “just one more bite.” Make it once, and it might just become your new Thanksgiving tradition.
Tips
Dry brine for deeper flavor.
A full 24–48 hours uncovered in the fridge gives you crispier skin and better seasoning throughout the meat. Even 12 hours makes a difference if you’re short on time.
Use a sturdy bread for stuffing.
Ciabatta, sourdough, or French bread hold up best to the turkey drippings without turning mushy.
Toast the bread fully.
If the cubes aren’t dried enough, the stuffing can get soggy. They should feel firm and lightly crisp before mixing.
Sweat the vegetables—don’t brown them.
Medium-low heat lets the onion and celery soften without caramelizing, keeping the stuffing flavor classic and savory.
Shape the stuffing to match the turkey.
A tight square or rectangle ensures even coverage under the bird so all the drippings soak in.
Keep foil handy.
If the legs, wing tips, or exposed stuffing corners start browning too fast, cover them. You can tent the whole turkey for the last 20–30 minutes once it reaches the color you want.
Check temps in multiple spots.
Use an instant-read thermometer in the thickest part of the breast and thigh to avoid over- or undercooking.
Finish the stuffing to your preference.
20 minutes gives you a moist, tender stuffing; 30 minutes dries and crisps it. Adjust based on how you like it.
Let the turkey rest.
A 20–30 minute rest keeps the juices inside the meat where they belong and gives you time to finish the stuffing.
Variations
Herb Swaps
Use rosemary, marjoram, or tarragon in place of (or in addition to) the parsley, sage, and thyme. Stick to fresh herbs for the best flavor.
Add Sausage to the Stuffing
Brown ½–1 pound of cooked breakfast or Italian sausage and fold it into the bread mixture before shaping it on the pan. It adds richness and a classic Thanksgiving flavor.
Add Fruit for Sweetness
Stir in ½ cup dried cranberries, golden raisins, or chopped dried apricots for a hint of sweet contrast.
Mushroom Stuffing Base
Sauté 8 ounces of chopped mushrooms with the onion and celery for a deeper, earthier stuffing.
Cornbread Stuffing Option
Swap the ciabatta for dried cornbread cubes. The cornbread will absorb the drippings more quickly, so keep an eye on the moisture and adjust the final baking time as needed.
Butter & Citrus Turkey
Tuck thin slices of lemon or orange under the skin before roasting, or brush the turkey with herb butter instead of plain butter when basting.
Gluten-Free Version
Use your favorite gluten-free bread—just be sure to fully toast/dry it before mixing so it holds up under the turkey.
FAQ’s
Yes — this method relies on a flattened bird so it cooks evenly and rests firmly on the stuffing. A whole, unflattened turkey won’t cook properly on top of the stuffing.
Yes. You can toast the bread and cook the vegetables a day in advance. Store them separately, then mix everything together right before shaping it on the baking sheet.
No. The bread is fully dried before mixing, and the final bake (after removing the turkey) lets you decide how moist or crisp you want it.
A 10–14 pound turkey fits most sheet pans comfortably. We used a 12-pound bird, which took about 2 hours to roast at 350°F.
You can, but the texture won’t be as sturdy. If you do use a box mix, toast it lightly beforehand and shape it tightly so it holds up under the turkey. We don’t recommend this.
Use an instant-read thermometer. Pull the turkey when the breast reaches about 162°F and the thighs reach 175–180°F. As the turkey rests, the internal temperature will rise by roughly 5 degrees, bringing the breast to the USDA-safe 165°F without overcooking it.
Yes, but you’ll miss out on the savory drippings that make this version so flavorful. If cooking separately, increase the stock to 2-4 cups (moist, not soggy or mushy) and bake until crisp on top.
Cover those areas with foil. You can tent the whole turkey for the last 20–30 minutes to prevent over-browning while it finishes cooking.
More Amazing Thanksgiving Recipes
Spatchcock Turkey And Stuffing
Ingredients
- 12 lb Turkey Giblets, neck removed
Dry Brine
- 2 tbsp Kosher salt
- 1 tbsp Black peppercorns
- 2 tsp Poultry seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
Stuffing
- 1 1/2 lb Bread Ciabatta, sourdough, or baguette – cut into 1/2 inch cubes.
- 1/2 cup Chicken stock
- 6 rib Celery finely diced
- 1 1/2 cup Onion finely diced
- 2 tbsp Parsley fresh, chopped
- 2 tbsp Thyme fresh, chopped
- 2 tbsp Sage fresh, chopped
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
The Turkey
- Pat the turkey dry with paper towels. Remove the backbone with kitchen shears and press firmly on the breastbone so the bird lays completely flat.12 lb Turkey
- Add the kosher salt, black peppercorns, poultry seasoning, garlic powder, and onion powder to a spice grinder and grind into a fine rub. Season the turkey on all sides. Refrigerate uncovered for 24–48 hours.2 tbsp Kosher salt, 1 tbsp Black peppercorns, 2 tsp Poultry seasoning, 1 tsp Garlic powder, 1 tsp Onion powder
The Stuffing
- Preheat the oven to 250°F. Spread the cubed bread on two baking sheets and bake for 45–50 minutes, stirring halfway through, until fully dried but not browned. Transfer to a large mixing bowl and drizzle with the chicken stock.1 1/2 lb Bread, 1/2 cup Chicken stock
- Melt the butter in a large skillet over medium-low heat. Add the diced onion and celery and cook for about 10 minutes, until softened and sweated but not browned. Stir in the parsley, sage, thyme, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook 1–2 minutes more, then add the mixture to the bowl of bread and toss to combine.6 rib Celery, 1 1/2 cup Onion, 2 tbsp Parsley, 2 tbsp Thyme, 2 tbsp Sage, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
- Increase oven temperature to 350°F. Line a large baking sheet with foil. Shape the stuffing into a tight square or rectangle that roughly matches the size of the flattened turkey. Place the spatchcocked turkey skin-side up directly on top of the stuffing.
- Roast for about 2 hours (or roughly 1 hour per 6 pounds at this temp), basting once with melted butter about 1 hour in. If the legs or any exposed stuffing begin to brown too quickly, cover those areas with foil. Continue roasting until the breast reaches about 162°F and the thighs reach 175–180°F. The temperature will rise about 5 degrees as the turkey rests.
- Transfer the turkey to a cutting board to rest for 20–30 minutes. Stir the stuffing and return it to the oven for 20–30 minutes, depending on how moist or crisp you prefer it.
- Slice the turkey and serve with the stuffing.