What is the best temperature to cook a spatchcocked turkey to allow for cooking stuffing at the same time?
I'm cooking a spatchcocked turkey for the first time tomorrow. I've seen so many different instructions online for cooking temperature that I'm really confused. One site says do it at 450 the whole time or it will be uneven, one says start at 425 and reduce to 375, one says start at 350 and increase to 425 at the end, and one says cook at 325 the whole time. I only have a single oven and was hoping that spatchcocking would allow me to cook another dish simultaneously. The stuffing I'm planning to make needs to be cooked at 350 for an hour. What's the best way to manage cooking the turkey so that I can also cook the stuffing? The turkey is somewhere in the 10-12 lb range, I haven't unwrapped it from the butcher yet. Thanks!!