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1
Heat the oven to 450 degrees F and arrange a rack in the lower third.
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2
Melt the butter over medium heat in a 16-by-13-inch roasting pan set across 2 burners.
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3
Add the celery, onion, and thyme, season with salt and pepper, and stir to combine.
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4
Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
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5
Remove the pan from the heat, add the bread and butternut squash, and stir to combine; set aside.
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6
In a small bowl, mix the butter, mustard, thyme, and measured salt and pepper until well combined; set aside.
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7
Remove the turkeys giblets and neck, then rinse out the cavity and pat the turkey dry with paper towels.
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8
Place the turkey on a cutting board breast-side up with the legs toward you.
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9
Gently pull 1 leg away from the body and, using a knife, slice through the skin between the leg and body to expose the thigh.
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10
Place your hand under the leg and push the thigh up toward you until you see the thigh joint pop out.
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11
Repeat with the other leg.
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12
Using kitchen shears, cut along the side of the breast through the ribs from the bottom cavity up toward the wing, stopping when you reach the wing joint.
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13
Repeat on the other side.
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14
Open the turkey up by pulling the breast up and away from you.
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15
Flip the turkey over.
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16
Cut through the backbone right above the legs to separate the turkey into 2 parts.
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17
Season the turkey generously all over with salt and pepper.
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18
Using your hands, loosen the skin on the breast and evenly distribute half of the butter mixture under the skin.
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19
Spread the remaining butter mixture evenly over the skin on the legs.
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20
Tuck the wings behind the breast.
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21
Place the turkey pieces skin-side up on top of the stuffing in the roasting pan, overlapping the breast piece over the legs as needed.
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22
Place the pan in the oven and roast the turkey for 30 minutes, then lower the temperature to 350 degrees F. Continue to roast until a meat thermometer inserted into the inner thigh registers 165 degrees F to 170 degrees F and the juices run clear, about 60 to 75 minutes more.
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23
Remove the roasting pan from the oven.
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24
Transfer the turkey pieces to a cutting board and let them rest for 30 minutes.
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25
Meanwhile, finish the stuffing.
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26
Turn the oven to broil.
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27
Stir the stuffing to evenly moisten it with the pan juices.
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28
Broil for about 5 minutes, stir, and continue to broil until the bread is deeply browned in spots and the liquid in the pan has evaporated, about 5 to 6 minutes more.
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29
Carve the turkey and serve with the stuffing on the side.
