If I were going to attempt it, and I wouldn't, I would cook low and slow until the stuffing was almost done, then crack it open and let it rip to crisp the skin. You are going to have to penetrate probably 4x more mass to get the center done than you would with a spatchcocked bird so cooking where the PBC like to cook I think you will be way overdone by the time the stuffing gets cooked all the way.
I made stock and i'm using it for my stuffing liquid, should taste just the same as it would if left in the bird.
Cooks Illustrated has a fantastic stuffing recipe.
First - do NOT stuff the bird. They have 4 tricks that when combined yield phenomenal stuffing.
1. REALLY dry out the bread - rock hard.
2. Moisten it with scratch-made chicken or turkey stock. The super dry bread reconstitutes and really absorbs a LOT of flavorful stock.
3. Separately purchase turkey drumsticks (chicken legs can be used in a pinch), poke a bunch of holes in them and place them on top of the stuffing that you will be cooking in a 9x13 or whatever shallow pan you use.
4. Just before completion pull the drumsticks and blast under the broiler to develop some crust on the top layer.
I strongly endorse these techniques and can speak firsthand as to how great the stuffing tastes.
When I make croutons I dry out the bread in a 180 degree oven but it takes hours upon hours. Going hotter will speed the process but you don't want to toast your bread either. I would go 220-230.
If you do cook it stuffed, monitor the temp of the middle of the stuffing. The problem is, in bringing it to a safe temp you risk over cooking the meat.
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