How to Make a Juicy Stuffed Spatchcock Turkey

Whether it’s for the holidays or a cozy weekend gathering, nothing makes a statement like a beautifully roasted turkey. This Stuffed Spatchcock Turkey takes the classic bird and gives it a flavorful, time-saving twist. Spatchcocking — or butterflying — the turkey allows it to cook more evenly and quickly, giving you juicy meat and crispy skin every time. Paired with a savory, herb-packed stuffing that roasts beneath the bird, this recipe turns a traditional feast into a streamlined, mouthwatering experience.

Why You’ll Love This Recipe

Faster Cooking: Flattening the turkey reduces roasting time significantly.
Crispier Skin & Juicier Meat: Even exposure to heat ensures perfect texture.
Flavor-Infused Stuffing: Cooking the stuffing under the turkey captures all those rich drippings.
Perfect for Entertaining: A beautiful centerpiece that feels both classic and modern.

Ingredients

For the Turkey:

• 1 whole turkey (10–12 lbs), backbone removed and flattened
• 2 tbsp olive oil or light butter
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp garlic, minced
• Salt and pepper, to taste
• Zest of 1 lemon (optional, for brightness)

For the Stuffing:

• 1 tbsp olive oil or light butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 apple, peeled and diced (optional for a touch of sweetness)
• 4 cups whole grain or light bread cubes (day-old is best)
• 1½ cups low-sodium chicken or turkey broth
• 1 tsp dried sage
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the Turkey:

• Place turkey breast-side down. Use kitchen shears to remove the backbone.
• Flip over and press down firmly on the breastbone to flatten.
• Pat the skin dry with paper towels. Rub with olive oil or butter, then season with herbs, garlic, lemon zest, salt, and pepper. Let rest while preparing stuffing.

Make the Stuffing:

• In a large skillet, sauté onion, celery, garlic, and apple in oil or butter until soft (5–7 minutes).
• In a large bowl, combine sautéed veggies with bread cubes, broth, sage, thyme, salt, and pepper. Mix until the bread is moistened but not soggy.

Assemble and Roast:

• Spread stuffing in a roasting pan or baking sheet with a rim.
• Place the spatchcocked turkey directly on top of the stuffing.
• Roast in a preheated oven at 425°F (220°C) for 75–90 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast.
• If the turkey browns too quickly, loosely tent with foil.

Rest and Serve:

• Remove turkey and let rest 15–20 minutes before carving.
• Scoop stuffing onto a serving platter and place sliced turkey on top or alongside. Garnish with fresh parsley.

Nutritional Information (Per Serving – Approx. 6 oz turkey + stuffing)

• Calories: ~310
• Protein: 32g
• Carbohydrates: 12g
• Fat: 14g
• Fiber: 2g

Values may vary depending on ingredients used.

Tips for Success

• Dry the Skin Thoroughly: This helps achieve a crispier finish.
• Use Day-Old Bread: It holds up better and absorbs flavor without getting mushy.
• Flavor Boost: Tuck herbs under the skin or add lemon slices around the pan for extra aroma.
• Make-Ahead: Stuffing can be prepared the day before and assembled when ready to roast.
• Let It Rest: Don’t skip the resting time — it keeps the turkey juicy.

Why This Recipe Works

By flattening the turkey, you reduce cooking time and allow the heat to circulate evenly. Roasting it over the stuffing ensures the flavors meld beautifully while still achieving a crispy, golden skin. It’s an elegant and efficient way to deliver classic comfort food with a gourmet touch — ideal for health-conscious cooks and food lovers alike.

This Stuffed Spatchcock Turkey is everything a holiday main dish should be — delicious, beautiful, and surprisingly simple. With a juicy, herb-rubbed bird and rich, savory stuffing, it brings warmth and comfort to the table. Whether it’s Thanksgiving, Christmas, or a Sunday supper, this recipe is sure to become a treasured favorite.