If you’re after a recipe that delivers a perfectly cooked turkey with crispy skin and plenty of stuffing to satisfy the whole family, you’ve found it! This recipe strikes the ideal balance of juicy, tender meat and golden, crunchy skin, making it the ultimate centerpiece for your Thanksgiving feast.
Spatchcocking is when you remove the turkey’s backbone and press it flat, so the dark meat—thighs, legs, and wings—cooks evenly alongside the tender, juicy white breast meat. Anyone who’s roasted a whole turkey in a pan knows that basting with liquid reserves that accumulate in the bottom of the pan often leaves the underside of the turkey soggy and mushy. Spatchcocking fixes that by keeping all the skin facing up, letting it crisp beautifully all over.
This method requires seasoning the turkey and air drying it for 24 hours minimum, or up to 2 days, so make sure to have your bird thawed early enough to allow for the required prep time.
The spatchcocked turkey will be seasoned with kosher salt both under and on the skin, then chilled to dry out the skin while keeping the meat juicy. It will be laid over the stuffing to roast, letting the turkey’s juices seep down as it cooks, adding moisture and rich flavor to the stuffing.
For this recipe, we’ll keep it classic with a simple salt and pepper seasoning, but you can easily make it your own by adding any of these suggestions to your Thanksgiving turkey:
Important Note:
If you’re using a self-basting turkey like Butterball, Jennie-O, Good & Gather, or a Kosher turkey, skip adding salt. These turkeys are already injected with a sodium solution of broth, salt, and other flavorings, so extra salt isn’t needed. You can spot them easily at the store—they’ll be clearly labeled “self-basting” or “basted” along with a note saying “Contains up to X% of a solution.”
Spatchcocking and Prepping the Turkey:
When prepping the turkey, set aside the giblets and neck for gravy if you’re making it. Lay the turkey breast-side down on a flat surface. With a sturdy pair of kitchen shears, cut through the bones along both sides of the backbone, keeping as close to it as possible. Flip the turkey over and, using the palms of your hands, press it flat to flatten the breastbone. Save the removed backbone for gravy as well.
Spatchcock Turkey with Homemade Stuffing
Tuck the turkey’s wings underneath and set it skin-side up on a wire rack placed in a rimmed baking sheet. Refrigerate uncovered for at least 24 hours or up to 2 days.
Preheat the oven to 250 degrees. Cut the bread into ½-inch cubes and spread them out evenly on a baking sheet. If needed, use more than one sheet. Bake for 45 to 50 minutes, stirring and rotating the sheets halfway through, until the cubes are lightly toasted and golden. Remove from the oven and let cool.
Reset the oven temperature to 425°F.
In a medium sauté pan, melt one and a half sticks of butter. Toss in the chopped onion and celery, cooking until softened, about 8–10 minutes. Stir in the garlic and cook for another 2–3 minutes, until fragrant.
In a large bowl, whisk together the eggs and chicken stock. Add the toasted breadcrumbs, then pour the butter, onion, celery, and garlic mixture over them. Sprinkle in the poultry seasoning, chopped parsley, and salt and pepper, and stir until the bread cubes are evenly coated.
Lightly spray an aluminum half pan or baking dish, then spread the stuffing mixture evenly across the bottom. Pat the turkey dry with paper towels and set the spatchcocked bird on top of the stuffing. Gently tuck any exposed stuffing under the turkey, ensuring it’s completely covered.
Tent the breast of the turkey with a double-layer of aluminim foil and bake at 425°F for 45 minutes.
Remove the turkey from the oven, discard the foil, melt the remaining 1/2 stick of butter, and brush it over the top. Lower the oven temperature to 325°F, then return the turkey and roast for another 2.5 hours, or until an instant-read thermometer shows an internal temperature of 160°F for the breast and 175°F for the thighs.
Transfer the turkey to a carving board and allow to rest, uncovered, for 15-20 minutes.
While the turkey is resting, stir the stuffing to incorporate the turkey drippings, respread the stuffing, and return to the oven until the surface gets taosty and golden, another 15-20 minutes. Transfer the stuffing to serving platter, carve the turkey and serve it on top and serve family-style.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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