Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing


Thanksgiving Turkey and Sausage Stuffing


For the turkey:

For the turkey stock:

  • 1 turkey neck
  • 1 turkey back bone
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 bunch parsley stems
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 tbsp black peppercorns

For the Sausage Stuffing:

  • 2 lb french bread, cubed
  • 1 lb country pork sausage
  • 1 cup leeks, halved, sliced 1/4” thick
  • 1/2 cup carrots, peeled, diced
  • 2 tbsp garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh sage, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp red chili flakes
  • 1/4 cup white wine
  • 1 quart turkey stock
  • 2 eggs, beaten


Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other.

Place the spatchcocked turkey in a large Briner Bucket. Pour the Sweetwater Spice Classic Holiday Turkey Bath over the bird along with two cups water. Dissolve the kosher salt into one quart of cold water. Pour the mixture over the turkey. Add up to one gallon of water to the buck to cover the turkey. Lock the brining plate in place to keep the bird submerged. Refrigerate the turkey in the brine, one pound per hour.

While the turkey is brining, prepare the stock. Cut the backbone into 3 pieces. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stock pot. Sear the neck and back bone pieces in the hot oil, turning until browned on all sides. Remove from the pot. Add the onion, carrots and celery. Cook until all of the browned fond on the bottom of the pot is released from the pot. Add the neck and back bone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer. Cook until reduced by half. Strain the stock through a cheesecloth lined strainer. Discard the solids. Refrigerate the liquid.

Remove the turkey from the brine. Pat the bird dry with paper towels. Pull the skin away from the meat, but leave it attached. Using the Cattleman’s Grill Ranchero Seasoning, season the meat under the skin for maximum flavor absorption.

Preheat your Yoder Smokers YS640 pellet grill to 350ºF. Lay the bird flat on a foil lined sheet pan and place the pan in the cooker. Cook the turkey until the breast meat has reached an internal temperature of 155ºF. It is likely that the legs will cook a bit faster than the breasts. That is fine. However, do NOT cook the breasts past 165ºF. We recommend using an instant read thermometer like the Maverick PT-75.

To make the stuffing, set your grill to 250ºF. Place the cubed bread on a sheet pan. Cook until dried out, about 1 hour. Set aside.

Brown the sausage in a Lodge 12” cast iron skillet. Remove the sausage from the skillet when cooked through, but leave behind the rendered fat. Add the leeks and carrots and cook until the carrots are tender. Add the garlic, thyme, sage, rosemary and chili flakes and cook another minute, stirring. Add the wine to deglaze. Cook until the wine is almost completely reduced down.

In a mixing bowl, combine the dried bread and sausage mixture. Mix well. Slowly add the turkey stock until the stuffing is completely moistened, but the bread cubes still hold their form. Add the eggs and mix well. Transfer the mixture to a Lodge 12” cast iron skillet. Bake at 375ºF until a light crust is formed on top, about 1 hour.

38 Responses to Smoke Roasted Spatchcock Turkey with Homemade Sausage Stuffing

  • sure wish the print button was back

  • can you do a holiday dish with corn in it to complement this?

  • Are you going to get any smoke on the turkey cooking at 350 °?

    • For sure, you will get some smoke flavor. If you’re looking for a heavier smoke flavor, I’d recommend cooking at smoking temperature (225ºF) for an hour before cranking the temperature up to finish and crisp up the skin. Thanks!

  • Yea, I will be cooking this!!! Great Job!!

  • Looks delicious Tom . U do a great job . Keep up the good work.

  • What type of pellet was used? I have an offset smoker, and will need to get the right type of wood for this recipe.

    • We used a 50/50 mixture of cherry and pecan.

      • Tom, Pecan and Cherry are not easily available in the Greater Los Angeles area. What would you think about using Almond, or citrus (Orange tree) to smoke the turkey? I do have White Oak, but worry that it might be too heavy. Otherwise, I am planning to follow your recipe as closely as possible.

  • Tom, these videos are amazing. You’ve got a natural ability to teach and I know you genuinely enjoy what you’re doing. I’m planning to serve this for Thanksgiving. Any appetite for creating a recipe smoking a pumpkin for homemade pumpkin pie?


    • You may have already come across this week’s video, which happens to be just that, a Smoke Roasted Pumpkin Pie. However, I did roast the pumpkin at a higher temperature for a lighter smoke flavor. You are welcome to cook the pumpkin at a lower temperature (275ºF) for a longer period of time, to achieve a smokier flavor. Thanks for watching!

  • Just ordered my turkey bath and ranchero seasoning from the ATB store. Looking forward to making this for the family over the holidays, but have a couple questions:

    1. Assuming not, but have to ask . . . does the salt in the bath, the extra 1/2 cup to fortify, and the salt in the rub make the turkey too salty?

    2. I will not be spatchcocking my turkey. Any recommendations as to how best apply the rub under the skin? Loosen as best I can with my hand, mix the rub in a little butter, . . ?

    • Awesome! To answer your questions, we found the turkey to be perfectly seasoned. If you or someone you’re cooking for is especially sensitive to salt, feel free to cut back on the salt in the brine. As far as seasoning under the skin, you’ll just have to do your best to work your hands under the skin without tearing. It may benefit you to mix the seasoning with a bit of butter, to create a paste that might be easier to spread in tight spaces. Thanks!

  • I also wish you would bring the print button back as i like to print off the recipes

  • I’m not able to find that particular brine bath in stock–is there an alternative that would go well with the rest of the recipe?

  • The Sweetwater Spice Classic Holiday Turkey Bath is not available in my area–are there other brines you would recommend for this recipe?

  • Tom, are you using a fresh/unprocessed bird? If you are, I’m local to Wichita, where are you getting the turkey from?

    • Wouldn’t that be nice… Unfortunately, I’m just using whatever we have access to at the local stores. I always look for the least processed product with the lowest amount of added solution. Holler if you come across a good source for fresh birds! Thanks for watching.

  • Hi Tom, Love your recipes and video’s. I never miss one!! In this recipe you let the bird dry in the fridge for 12 to 24 hours after brining. Am I correct to assume that you would leave the bird uncovered during this time, as I doubt it would dry much if it were covered?

  • Hi Tom, Thanks for the video. I’ve smoked a few turkeys in the past but looking to use the spatchcock method this year. I just have a question about using the turkey broth to make gravy. Was the broth flavorful enough to simply create a basic roux and then add the broth to make the gravy? Or should I also include any drippings from the pan? Thanks in advance for your response and please keep making these videos! 🙂

  • HI Tom,

    Really big fan of yours’ and love all the the recipes….ok most of the recipes

    I currently have been doing an apple brine turkey for the holiday and after watching your video i plan on doing your spatchcock turkey along with my apple brine turkey.

    1) I have a green egg and a Treager Timberline grill. which one would be better to cook on for your recipe?
    2) I have been cooking my turkeys on the egg at 325 and allowing about 15 min per pound. would I cut that time in half for yours, to allow both to come out at the same time?

    Keep those recipes coming !!

    • Either grill would be perfect for this recipe. Time will depend greatly on the size of the turkey, but 8 to 10 minutes a pound when spatchcocked is a decent rule of thumb. Just keep an eye on it and don’t rely on time too much. Thanks!

  • Which brand of Kosher salt did you use? From what I have read, the volume will change, depending on whether it was Morton’s or Diamond Crystal. And “It doesn’t matter” works for me, too.

    Thanks for the great recipe. We are looking forward to trying it.

  • In the video it said 375 degresss and the recipe says 350. Which one should it be at? Sorry if I’ve heard wrong.

  • Regarding the stuffing recipe. how many people should it serve?

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