Stuffed Spatchcock Turkey

Name: Stuffed Spatchcock Turkey
Cuisine: US & Canada, American
Ingredients: ¼ cup, kosher salt; 4 teaspoons, sugar; 1 (12- to 14-pound), turkey, neck and giblets removed and reserved for gravy; 1½ pounds, hearty white sandwich bread, cut into ½-inch cubes; 3 , large eggs; ½ cup, water; 5 tablespoons, unsalted butter, divided; 3 , onions, chopped; 6 , celery ribs, chopped fine; 2 tablespoons, minced fresh thyme; 2 tablespoons, minced fresh sage; 6 , garlic cloves, minced; 1 teaspoon, pepper

Main Courses
US & Canada
American
Poultry
Turkey
Thanksgiving
Holiday

By Erica Turner ･ Appears in Cook's Illustrated November/December 2023

Remove the backbone and roast your bird flat atop a big pile of stuffing to produce succulent meat, crackling skin, and plenty of everyone's favorite side dish.

SERVES 10 to 12

TIME 4¾ to 5¼ hours, plus 24 hours chilling

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