Are you ready for the BEST way to cook your turkey evenly and in less time? A spatchcock turkey is the answer!
More commonly known as butterflying, spatchcocking is a quicker route to a beautiful, delicious turkey for the holidays – or really any time of year. Perfect for roasting, grilling or smoking, a spatchcock turkey is sure to please the whole crowd.
Don’t let that extra effort of spatchcocking (or the funny name) intimidate you. It’s easier than it sounds. We’ve answered some of the most pressing questions to walk you through the process below.
Spatchcocking is removing the backbone of a turkey and laying it flat on its cooking surface. Yep, it’s that simple!
Cooking a turkey can be intimidating, especially if you are tasked with cooking the centerpiece for a big holiday meal With all those hungry guests waiting to dig in, you want to make sure the turkey comes out moist, juicy and picture-perfect
One way to help ensure turkey success is to spatchcock it. Spatchcocking also known as butterflying, is a technique where the backbone is removed so the bird can lie flat. This cooking method shortens the cooking time and promotes even cooking.
If you plan to spatchcock your turkey this year, you may be wondering what temperature to cook it at. Here’s a guide to finding the perfect temp for your spatchcocked turkey.
Why Spatchcocking Helps
There are a few key benefits to spatchcocking a turkey:
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It cooks faster. Removing the backbone and flattening the bird means it will cook more quickly and evenly. The thighs and breasts reach the ideal finished temperature at around the same time.
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The skin gets crispy. With the turkey splayed out flat, the skin gets evenly exposed to the heat, crisping up beautifully.
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It’s easier to season. Rubbing a spatchcocked turkey with oil, spices and seasonings is much simpler when it lies flat. The seasoning distributes evenly.
So spatchcocking checks all the boxes if you want a turkey with moist meat, crackling crisp skin and great flavor. But to get the best results, you need to use the right oven temperature.
Figuring Out the Right Temp
Poultry needs to reach a safe minimum internal temperature of 165°F. The challenge with a whole turkey is that the white breast meat dries out at a lower temperature than the dark leg and thigh meat.
Spatchcocking helps close this temperature gap between the breast and legs. But you still need to use the proper oven temp to get your spatchcocked turkey to cook through without drying out.
As a general rule of thumb, use a higher temperature – around 425°F – for a smaller spatchcocked turkey (less than 10 pounds). For a larger turkey, start at 400°F and then reduce to 375°F or 350°F once browned.
Here are some more specific guidelines for oven temp based on turkey size:
- 5-6 lb turkey: Cook at 375°F
- 7-8 lb turkey: Cook at 375°F
- 9-10 lb turkey: Start at 400°F, then reduce to 350°F
- 10-12 lb turkey: Start at 400°F, then reduce to 350°F
- 12-14 lb turkey: Start at 400°F, then reduce to 350°F
- 15-17 lb turkey: Start at 400°F, then reduce to 325°F
These temps will help the turkey cook through quickly while crisping up the skin. Monitor the thickest part of the breast and thighs with a meat thermometer, and tent with foil if browning too quickly.
Other Spatchcocking Tips
Follow these extra tips for spatchcocking success:
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Dry brine the turkey in the fridge a day or two before cooking. This seasons the meat and helps it retain moisture.
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Rub the skin with oil or butter before cooking. The fat helps the skin get super crispy.
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Use a meat thermometer to check the temps in multiple spots. Make sure to reach 165°F.
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Let the cooked turkey rest for 20-30 minutes before carving. This allows the juices to redistribute through the meat.
Moist and Golden Spatchcock Turkey Perfection
While spatchcocking alone helps ensure a turkey turns out tender and juicy, using the right oven temp is also key. Follow this temp guide for your ideal spatchcocked turkey – golden crispy on the outside, moist and delicious on the inside. Your holiday guests will be gobbling up every last bite!
How long does it to cook a spatchcock turkey?
A spatchcocked whole turkey will cook more quickly than a standard turkey. While the spatchcock turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.
To ensure doneness, we recommend verifying the internal temperature of the turkey has reached 165°F in three places: the innermost part of the thigh, breast and wing.
Why should I spatchcock my turkey?
While it is a little extra butchery work, spatchcocking a turkey helps it cook more evenly and quickly. Additionally, this method exposes all the skin at the same time, so you end up with a perfectly crispy skin and juicy meat. Take your time and the results will be well-worth the effort!
Worth mentioning are the added benefits of using the backbone to create a flavorful turkey broth or gravy. For more uses for those “extra” turkey parts, click here.
People are wrong about spatchcocking
FAQ
What temperature should you cook a spatchcock turkey at?
Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really.Dec 16, 2024
Is turkey done at 165 or 180?
- The USDA recommends cooking turkey to 165°F to destroy harmful bacteria like salmonella.
- You can remove the turkey from the oven when it reaches 160°F because the temperature will rise as it rests.
- Turkey can remain pink even after cooking to a safe minimum internal temperature of 165°F.
- Smoked turkey is always pink, and is thus safe to eat once it reaches 165°F.
How long to smoke 16 lb spatchcock turkey at 250 degrees?
Smoke the turkey for approximately 12-15 minutes per pound. Try to keep the temperature at a consistent 250°F for an even smoke and to avoid flareups.Nov 7, 2024
Where do you put the temperature probe in a spatchcocked turkey?
Insert the probe into the thickest part of the turkey breast. Place the turkey directly on the grill grates, breast-side up. Close the lid and cook for 30 minutes. Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more.
What temperature should a Spatchcock Turkey be cooked at?
Spatchcocking a turkey also reduces the overall cooking time. Generally, a 12-14 pound spatchcock turkey will take approximately 1.5 to 2 hours to cook at 425°F (220°C). Now that we’ve covered the ideal temperature for cooking a spatchcock turkey let’s address some related FAQs: 1. What is spatchcocking, and why should I do it?
How long does a Spatchcock Turkey take to cook?
At 425°F (220°C), a 12-14 pound spatchcock turkey typically takes about 1.5 to 2 hours to cook. However, cooking times may vary, so it’s important to use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C). 3. Should I brine my spatchcock turkey? Brining a spatchcock turkey can enhance its flavor and juiciness.
Does a Spatchcock Turkey reduce cooking time?
Yes! Preparing turkey with the spatchcock technique can reduce cooking times by almost half, making it one of the most efficient ways to speed up your Christmas or thanksgiving dinner. The reason? A larger surface area.
Can you cook a Spatchcock Turkey in a slow cooker?
Cooking a spatchcock turkey in the slow cooker differs from cooking it in the oven. The cook time will be longer, generally around 10 hours on the low setting. Additionally, you will need to baste the turkey periodically during cooking to prevent it from drying out.
What does Spatchcock mean on a Turkey?
Spatchcocking a turkey results in a wonderfully juicy and evenly cooked bird in a fraction of the time. What Does ‘Spatchcock’ Mean? To “spatchcock” means to remove a bird’s backbone so that it will lay flat while cooking. This method (also known as butterflying) ensures even cooking, juicier meat, and a quicker cooking time. Why?
How do you season a Spatchcock Turkey?
Seasoning a spatchcock turkey can be as simple as rubbing it with olive oil, salt, and pepper. You can also add herbs and spices, such as rosemary, thyme, garlic powder, or paprika, to enhance its flavor. 6. Do I need to use a roasting rack when cooking a spatchcock turkey?