Name: Butterflied Roast Turkey with Crispy Sausage Dressing
Prep time: 1 min
Cook time: PT1.5M
Total time: 10 min
Ingredients: 2 cups kosher salt or 1 cup table salt; 1 cup granulated sugar; 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy, and turkey butterflied; 1 tablespoon unsalted butter, melted; 12 cups cornbread broken into 1-inch pieces (include crumbs), or 18 cups 1-inch challah or Italian bread cubes (from about 1 ½ loaves); 1 ¾ cups chicken stock or canned low-sodium chicken broth; 1 cup half-and-half; 2 large eggs, beaten lightly; 12 ounces bulk pork sausage, broken into 1-inch pieces; 3 medium onions, chopped fine (about 3 cups); 3 ribs celery, chopped fine (about 1 ½ cups); 2 tablespoons unsalted butter; 2 tablespoons minced fresh thyme leaves; 2 tablespoons minced fresh sage leaves; 3 medium cloves garlic, minced or pressed through garlic press; 1 ½ teaspoons table salt; 2 teaspoons ground black pepper

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The Turkey That Lies Flat

Let me tell you about the first time I butterflied a turkey. I was so nervous. I thought I was ruining it. But you know what? It cooked in half the time. The skin got so crispy. I still laugh at that.

Butterflying just means cutting out the backbone. You press the bird flat. This is the big secret. Why does this matter? Every part gets the same heat. No more dry breast and raw legs. It’s a smart trick.

A Good Long Soak

First, we give the turkey a bath. A brine of salt, sugar, and water. It soaks for 8 hours. This keeps the meat juicy. It adds flavor deep inside. Doesn’t that sound nice?

While it soaks, we start the dressing. We dry out the bread in a low oven. This is a key step. Dry bread soaks up all the good juices later. It won’t get soggy. What’s your favorite kind of bread for dressing? Cornbread or something else?

The Heart of the Meal

Now for the fun part. We cook the sausage. Then the onions and celery go in that tasty fat. Oh, the smell is wonderful. It fills the whole house. We mix it all with the bread and herbs.

Fun fact: The herbs thyme and sage are cousins. They are both in the mint family! We stir it gently. We don’t want mush. We want fluffy, happy dressing. This is the heart of the meal, I think.

The Crispy Skin Secret

After its bath, the turkey must get very dry. Pat it with paper towels. Then let it sit in the fridge, uncovered. This is the other big secret. Why does this matter? Dry skin makes the crispiest skin. It’s worth the wait.

We put the turkey right over the pan of dressing. All the good drippings will fall down into it. The turkey gets brushed with butter. Then into a very hot oven it goes. Are you a crispy skin person or a juicy meat person? I love both!

Bringing It All Together

When the turkey is done, let it rest. This is important. The juices settle back in. Meanwhile, that dressing underneath is golden. It soaked up all the flavor from above. Doesn’t that smell amazing?

Carve the turkey. Spoon the dressing into a big bowl. The table is ready. The work is done. Now comes the best part. Sharing it with people you love. Tell me, what’s your favorite memory around a holiday table?

Ingredients:

Ingredient	Amount	Notes
Kosher salt (or table salt)	2 cups (or 1 cup)	For the brine
Granulated sugar	1 cup	For the brine
Turkey	12 to 14 pounds gross weight	Butterflied, giblets/neck reserved
Unsalted butter, melted	1 tablespoon	For brushing turkey
Cornbread pieces (or challah/Italian bread cubes)	12 cups (or 18 cups)	1-inch pieces, dried in oven
Chicken stock or broth	1 ¾ cups
Half-and-half	1 cup
Large eggs	2	Beaten lightly
Bulk pork sausage	12 ounces	Broken into 1-inch pieces
Medium onions, chopped fine	3 (about 3 cups)
Celery ribs, chopped fine	3 (about 1 ½ cups)
Unsalted butter	2 tablespoons	For sautéing
Fresh thyme leaves, minced	2 tablespoons
Fresh sage leaves, minced	2 tablespoons
Garlic cloves, minced	3 medium
Table salt	1 ½ teaspoons
Ground black pepper	2 teaspoons

Butterflied Roast Turkey with Crispy Sausage Dressing

The Turkey That Changed Thanksgiving

My old roasting pan saw many turkeys. They were always so big and proud. But they took forever to cook. The breast dried out waiting for the thighs.

Then I learned about butterflying. You just flatten the bird. It looks a little funny, I admit. But it cooks so evenly. The skin gets crisp all over. I still laugh at that first time. My grandson called it a “turkey pancake.”

This method is my secret for a perfect feast. The sausage dressing cooks right underneath. All those wonderful juices drip down. Doesn’t that smell amazing? It makes the dressing taste like heaven. Let me walk you through it.

Step 1: First, we give the turkey a nice bath. Mix the salt and sugar into cold water. This brine keeps the meat so juicy. Submerge your turkey in this liquid. Let it sit in a cool spot for 8 hours. (A hard-learned tip: use a very big pot. Or a clean cooler works wonders too.)
Step 2: While the turkey bathes, dry your bread. Spread the pieces on baking sheets. A low oven takes the moisture out. This gives us the perfect crispy texture later. It takes about an hour. Use this time to chop your onions and celery.
Step 3: Now, let’s wake up the dressing. Pour stock and eggs over the dried bread. Toss it gently so it doesn’t mush. Then, cook your sausage in a big skillet. I love that sizzling sound. Save that tasty sausage fat in the pan.
Step 4: Cook the onions and celery in that fat. It gives them such good flavor. Stir in the fresh herbs and garlic last. Your kitchen will smell like a holiday. Mix everything gently with the wet bread. Spread it in your prepared pan and chill it.
Step 5: Take the turkey from its brine. Rinse it well and pat it very dry. This is the secret for crispy skin. Place it on a rack over the dressing pan. Let both rest in the fridge, uncovered. This dries the skin even more. Why do we dry the skin so much? Share below!
Step 6: Time to roast! Heat your oven very hot, to 450 degrees. Brush the turkey with a little melted butter. This helps the skin turn golden. Roast it right over the dressing for about 90 minutes. The drippings will flavor the dressing below. Your turkey is done when a thermometer reads 165° in the breast.
Step 7: Let the turkey rest on a board. Cover it loosely with foil. Now, move the dressing pan to the oven. Bake it until the top is golden and crisp. In ten minutes, it will be perfect. Slice your turkey and spoon out that glorious dressing. You did it!

Cook Time: 1 hour 40 minutes
Total Time: 18+ hours (includes brining & drying)
Yield: 10-12 servings
Category: Dinner, Holiday

Three Tasty Twists on the Classic

This recipe is like a favorite sweater. It’s cozy and familiar. But sometimes, you want to add a new brooch. Here are three fun ways to change it up.

The Apple & Sage Twist: Use sweet apple chicken sausage. Add two chopped apples with the celery. It feels like a fall festival in a pan.
The Spicy Southern Twist: Use spicy andouille sausage. Add a pinch of cayenne pepper. Serve with a drizzle of hot honey. It has a little kick!
The “No-Meat” Marvel: Skip the pork sausage. Use savory mushrooms and walnuts instead. A splash of soy sauce makes it taste rich. Everyone will ask for seconds.

Which one would you try first? Comment below!

Bringing Your Feast to the Table

That turkey is the star of the show. But it needs a good supporting cast. Keep your sides simple and bright. They balance the rich, savory main dish.

I love a tart cranberry sauce on the side. A big bowl of buttery mashed potatoes is a must. For something green, try roasted Brussels sprouts. They get nice and crispy edges.

What to drink? For the grown-ups, a chilled glass of Chardonnay is lovely. For everyone, sparkling apple cider feels so festive. Pour it into pretty glasses. Which would you choose tonight?

Keeping Your Feast Fresh

Let’s talk about leftovers. They are a gift! Cool the turkey and dressing completely first. Store them in separate containers in the fridge. They will be good for three to four days. You can freeze the turkey meat for two months. Freeze the dressing for one month. Thaw them in the fridge overnight.

Reheating is key. Warm the turkey in a pan with a little broth. Cover it with foil. This keeps it moist. Reheat the dressing in the oven. A hot oven makes it crispy again. I once microwaved dressing. It got soggy! Now I always use the oven.

Batch cooking saves future you. Make a double batch of dressing. Freeze half for another busy night. This matters because good food should bring joy, not stress. Having a ready-made meal is a comfort. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Every cook faces little problems. Here are three easy fixes. First, soggy turkey skin. The secret is a dry fridge rest. Pat the turkey very dry. Let it sit uncovered overnight. This makes the skin crisp up perfectly.

Second, dressing that is too dry or too wet. If it’s dry, sprinkle more broth over it. If it’s soggy, bake it longer uncovered. I remember when my dressing was like soup! More oven time fixed it. This matters because texture is part of the flavor.

Third, uneven cooking. Butterflying the turkey solves this. The bird lies flat. Everything cooks at the same rate. No more dry breast and raw thighs! This builds your cooking confidence. You know it will turn out right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free cornbread or bread for the dressing.

Q: What can I do ahead? A: Make the dressing a day early. Keep it covered in the fridge.

Q: I don’t have half-and-half. A: Use whole milk. It will work just fine.

Q: Can I use a smaller turkey? A: Absolutely. Just roast it for less time. Check the temperature.

Q: Any optional tips? A: Add chopped apples to the dressing for a sweet surprise. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. The crispy skin and savory dressing are a perfect pair. *Fun fact: Butterflying a turkey is called “spatchcocking.”* It’s a funny word for a smart idea.

Cooking is about sharing stories and good food. I would love to hear about your table. Tell me about your family’s favorite part. Have you tried this recipe? Share your experience in the comments. Thank you for cooking with me today.

Happy cooking!
—Grace Ellington