Spatchcock Turkey And Stuffing
Make the juiciest spatchcock turkey and rich, savory stuffing in one easy recipe. The turkey roasts on top, flavoring every bite with delicious pan drippings.
Servings: 12
Calories: 676kcal
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.
Notes
Leftovers will keep 3–4 days refrigerated. Reheat in a 300°F oven so the stuffing crisps back up and the turkey warms without drying out.
Nutrition
Calories: 676kcal | Carbohydrates: 45g | Protein: 77g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 1653mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 4mg