Butterflied Turkey with Crisp Skin and Sausage Dressing

Why We Butterfly the Bird

Let’s talk about flattening that turkey. It looks a bit funny, I know. But it’s a smart trick. It makes the whole bird cook evenly. The breast and thighs finish at the same time. No more dry white meat waiting for dark meat to cook!

I learned this from my friend Marge years ago. She brought a flat turkey to our potluck. Everyone was puzzled. Then we tasted it. The skin was crisp all over. The meat was all juicy. We were all converts. I still laugh at that surprised look on everyone’s faces.

The Secret is in the Soak

First, we give the turkey a long, cold bath. We use salt and sugar water. This is called brining. It seasons the meat deep inside. It also helps the turkey stay wonderfully moist in the hot oven.

This matters because nobody likes a dry turkey. That’s the biggest worry, isn’t it? This simple soak takes that worry away. Just plan ahead. Your future self will thank you when you carve it. Do you have a big pot or a clean bucket for this step?

Making the Cozy Dressing

Now for the dressing. We use dry bread. It soaks up all the good flavors. We cook sausage with onions and celery. Doesn’t that smell amazing? It fills the whole kitchen with a warm, savory smell.

We mix it all with the bread. Then it waits in the pan. It will finish cooking under the turkey. Fun fact: The drippings from the turkey will steam the dressing, making it incredibly flavorful. What’s your favorite part of holiday dressing? Is it the herbs, the sausage, or the crispy top?

The Big, Hot Roast

Here is the magic part. We roast everything very hot. The turkey goes on a rack right over the dressing pan. The high heat makes the skin bubble and crisp. It turns a beautiful deep brown.

The turkey protects the dressing below. The dressing gets soft and steamy. This matters because you cook your main dish and your side dish together. It saves time and makes everything taste like it belongs together. What is your biggest challenge when roasting a turkey?

Resting and Finishing Touches

When the turkey is done, let it rest. I know it’s hard to wait. But this is important. The juices settle back into the meat. If you carve it right away, all those good juices run out onto the board.

While it rests, we finish the dressing. We pop it back in the oven alone. This gives it a lovely golden top. Then, just carve and serve. You’ll have crisp skin, juicy meat, and the most flavorful dressing. Share with me, what is one food memory that always makes you smile?

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/tailpiece removed for gravy
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	For dressing
Ground black pepper	2 teaspoons

Instructions

Step 1: First, let’s brine that turkey. Mix the salt and sugar into two gallons of cold water. Stir until it all disappears. Place your turkey in this bath. Let it soak in the fridge for 8 hours. This makes the meat so juicy and tender. (Use a big, clean bucket if your pot is too small!)

Step 2: While the turkey brines, start the dressing. Heat your oven to 250 degrees. Spread your bread pieces on baking sheets. Dry them in the oven for about 50 minutes. They should feel like little croutons. This step gives our dressing the perfect texture. Do you prefer cornbread or challah for stuffing? Share below!

Step 3: Put the dried bread in a big bowl. Whisk the stock, half-and-half, and eggs together. Pour this over the bread and toss it gently. We don’t want mush, just nice coated pieces. Set this aside for now. I love how the bread soaks up that creamy mixture.

Step 4: Now, cook the sausage in a hot skillet. Once it’s done, scoop it out. Cook half the onions and celery in the sausage fat. That flavor is magic! Then cook the rest with butter, thyme, sage, and garlic. Doesn’t that smell amazing? Mix everything gently with the bread.

Step 5: Spray your roasting pan. Spread the dressing in it and cover with foil. Refrigerate it. Set up your broiler pan on top of the dressing pan. Take the turkey from its brine and rinse it. Pat it very, very dry. (This is the secret for crispy skin!) Refrigerate everything, uncovered, for at least 8 hours.

Step 6: Heat your oven to 450 degrees. Place the whole assembly inside. Brush the turkey with melted butter. Roast until the skin is deep brown and crisp. This takes about 80 to 100 minutes. I still laugh at how the dog waits right by the oven.

Step 7: Move the turkey to a board. Let it rest, loosely covered, for 20 minutes. Put the pan of dressing back in the oven. Bake it until the top is golden brown. Let the dressing cool for just 5 minutes. Then spoon it out, carve your turkey, and gather everyone. The feast is ready!

Creative Twists

This recipe is wonderful as-is. But sometimes, a little change is fun. Here are three simple ideas. They can make this meal feel new again.

• Add chopped apples and walnuts to the dressing for a sweet, crunchy bite.
• Use a spicy Italian sausage instead of plain pork for a kick.
• Brush the turkey with maple syrup mixed with the butter for a glossy, sweet skin.

Which one would you try first? Comment below!

Serving & Pairing Ideas

This turkey and dressing makes a grand centerpiece. I like to serve it on my biggest platter. Spoon the dressing right around the carved turkey. A simple green salad with vinaigrette is lovely on the side. It cuts through the richness. Buttery mashed potatoes are always a happy choice too.

For drinks, a chilled apple cider is perfect. It’s sweet and festive. For the grown-ups, a glass of Pinot Noir wine pairs beautifully. It tastes like autumn in a glass. Which would you choose tonight?

Keeping Your Feast Fresh

Let’s talk about leftovers. They are a gift to your future self. Cool the dressing completely before storing. Keep it in the fridge for up to four days. The turkey will be good for three or four days too.

You can freeze both for a happy surprise later. Wrap slices of turkey tightly. Pack the dressing in a freezer-safe container. They will keep well for about two months. Thaw them in the fridge overnight when you are ready.

Reheating is key for that crisp skin. I once made the mistake of using the microwave. The skin turned soft and chewy. Now, I use the oven. Warm the turkey on a rack at 300 degrees until hot. Reheat the dressing in a covered dish, adding a splash of broth.

Batch cooking this dressing is a wonderful idea. You can make a double batch and freeze half. This matters because a ready-made side dish saves busy nights. It turns a regular dinner into a special one with no fuss. Have you ever tried storing it this way? Share below!

Three Little Hiccups and How to Fix Them

First, the turkey skin is not getting crisp. This usually means it was not dry enough. Pat every inch of the bird with paper towels. I remember when I skipped this step. The skin steamed instead of roasted.

Second, the dressing is too dry or too wet. If it is dry, stir in a little more warm broth. If it is soggy, you may have used fresh bread. Always dry your bread cubes in the oven first. This step matters for perfect texture.

Third, the turkey and dressing cook at different times. The recipe solves this by cooking them together. But if your turkey is done first, just tent it with foil. Let it rest while the dressing finishes browning. Letting meat rest matters. It keeps all the delicious juices inside. 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 parts can I make ahead?

A: You can make the dressing a full day ahead. Just keep it covered in the fridge.

Q: I do not have fresh herbs. What can I use?

A: Dried herbs work fine. Use one teaspoon dried for each tablespoon fresh.

Q: Can I make a smaller turkey?

A: You can. Just reduce the brining time. A smaller bird will also roast faster.

Q: Any optional tips?

A: Try adding chopped apples to the dressing. It adds a lovely sweet note. *Fun fact: Butterflying a turkey is called spatchcocking. It helps it cook evenly and faster.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my family does. The crisp skin and savory dressing are a perfect pair. It is a meal that fills your home with wonderful smells.

I would love to hear about your cooking adventure. Tell me how it turned out for you. Your stories are my favorite thing to read. Have you tried this recipe? Please share your thoughts in the comments below.

Happy cooking!

—Elowen Thorn.