Stuffed Spatchcock Turkey
By Erica TurnerPublished on October 2, 2023
Time
4¾ to 5¼ hours, plus 24 hours chilling
Yield
Serves 10 to 12
Featured Comment
"My family is not a turkey-loving family, but this recipe changed that. I barely had leftovers!" —Pamela R.
Ingredients
Before You Begin
Remove any large pockets of fat from the neck cavity of the bird to ensure that the stuffing doesn't become greasy. We developed this recipe using Diamond Crystal kosher salt. If you have Morton kosher salt, which is denser, reduce the salt in step 1 to 3 tablespoons and rub 4 teaspoons of the salt mixture into each side of the breast, 2 teaspoons into each leg, and the remainder onto the cavity. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, omit the salt and sugar. If using a dark-colored roasting pan, which absorbs more heat, we recommend lining the outside with a layer of aluminum foil to prevent the stuffing from over-browning.
Make Ahead: The seasoned turkey can be refrigerated for up to 2 days (see Step 4). The unbaked stuffing can be prepared and refrigerated for up to 24 hours (see Step 9).
Instructions
- Combine ¼ cup kosher salt and 4 teaspoons sugar in bowl.
- Place a 12- to 14-pound turkey, breast side down, on a cutting board. Remove neck and giblets and reserve for gravy. Using kitchen shears, cut through bones on either side of backbone, staying as close as possible to backbone. Remove backbone and save for gravy, if making. Flip turkey over and press down firmly with heels of your hands to flatten breastbone.
- Using your fingers, carefully loosen skin covering breast and leg quarters. Rub 5 teaspoons salt mixture under skin of each side of breast, 2 teaspoons under skin of each leg, and remaining mixture onto cavity.
- Tuck wings under turkey and place turkey skin side up on wire rack set in rimmed baking sheet. Refrigerate, uncovered, for at least 24 hours or up to 2 days.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Cut 1½ pounds hearty white sandwich bread into ½-inch cubes. Spread bread cubes in even layer on 2 rimmed baking sheets and bake until mostly dry and very lightly browned, 40 to 50 minutes, stirring halfway through baking. Remove bread from oven and cool on sheets for at least 15 minutes.
- While bread cools, adjust upper oven rack to middle position and increase oven temperature to 425 degrees. Whisk 3 large eggs and ½ cup water in large bowl until combined.
- When bread is cool, add to egg mixture and toss gently so bread is fully coated but does not break apart; set aside.
- Melt 4 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add 3 chopped onions and 6 finely chopped celery ribs and cook, stirring occasionally, until softened, 8 to 10 minutes.
- Stir in 2 tablespoons minced fresh thyme, 2 tablespoons minced fresh sage, 6 minced garlic cloves, and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Transfer vegetables to bowl with bread and stir gently to combine (stuffing will seem dry). (Stuffing can be refrigerated for 24 hours.)
- Spray roasting pan with vegetable oil spray. Transfer stuffing to pan and shape into level 9 by 9-inch square.
- Pat turkey dry with paper towels. Arrange turkey on top of stuffing. Tuck any exposed stuffing under bird, so all of stuffing is covered. Cover breast with double layer of aluminum foil. Roast on middle rack for 45 minutes.
- Remove turkey from oven and discard foil. Reduce oven temperature to 325 degrees. Melt remaining 1 tablespoon unsalted butter and brush evenly over turkey.
- Return turkey to oven and continue to roast until skin is deep golden brown and breast registers 155 degrees and thighs register 175 degrees, 2 to 2½ hours longer. Check stuffing halfway through cooking. If it is browning too much, add 1/4 cup of water to exposed areas of roasting pan.
- Transfer turkey to carving board and let rest, uncovered, for 30 minutes.
- While turkey rests, stir stuffing well to incorporate drippings and scrape up any browned bits. Redistribute stuffing over bottom of roasting pan in even layer. When turkey has rested for 15 minutes, return stuffing to oven and bake until golden brown, about 15 minutes.
- Transfer stuffing to serving dish. Carve turkey and arrange on serving platter. Serve turkey with stuffing.
Time
4¾ to 5¼ hours, plus 24 hours chillingYield
Serves 10 to 12Featured Comment
"My family is not a turkey-loving family, but this recipe changed that. I barely had leftovers!" —Pamela R.Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Removing the backbone from the turkey allows it to lay flat in the roasting pan so that the rich dark meat and delicate white meat cook at similar rates (a foil shield prevents the delicate breast meat from overcooking). And because all of the skin is face-up, every inch of it turns brown and crisp. We salt and air-dry the bird for 24 hours to ensure it's perfectly seasoned and juicy, then roast it on top of the stuffing so the bread absorbs all the drippings, resulting in moist stuffing with loads of savory flavor. After transferring the roast turkey to a carving board to rest, we stir the remaining drippings into the stuffing and bake it for a few minutes more to lightly crisp the top.
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