This year you want to cook a spatchcocked turkey? We have everything you need to get your bird ready, including how long to roast a spatchcock turkey and a wonderful herb spatchcock turkey recipe.
When you want to roast a whole turkey, chicken, or other bird, you remove the backbone and press the bird flat in the pan. This is called “spatchcocking.”
Cooking a perfect 20 lb turkey can seem daunting, but spatchcocking makes it easy. Spatchcocking (also called butterflying) is the process of removing the backbone and flattening the bird for quick, even cooking. For a 20 lb spatchcock turkey, plan on around 2 hours and 30 minutes in the oven.
In this complete guide, I’ll walk you through everything you need to know to spatchcock, roast, and carve a 20 lb turkey like a pro.
What is Spatchcocking?
Spatchcocking is removing the backbone and flattening the bird before roasting. It allows the turkey to cook faster and more evenly since the thighs aren’t tucked underneath.
The benefits of spatchcocking a turkey include
- Shorter cooking time
- Even cooking
- Crispier skin
- Easier to carve
- Fits better in the oven
It’s an easy process that makes roasting turkey practically foolproof!
How to Spatchcock a 20 lb Turkey
Spatchcocking a turkey takes just a few easy steps:
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Prepare. Pat the turkey dry and place breast side down on a cutting board. Have sharp kitchen shears or poultry shears ready.
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Remove the backbone. Using shears, cut along one side of the backbone from the tail to the neck cavity. Repeat on the other side to remove it completely.
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Flip and flatten. Turn the turkey over breast side up. Press down firmly on the breastbone to flatten it. You should hear it crack.
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Tuck wings. Fold the wing tips under the shoulders so they don’t burn.
Your spatchcocked turkey is now ready for seasoning and roasting!
How Long to Roast a 20 lb Spatchcock Turkey
For a 20 lb spatchcock turkey, plan on cooking it for around 2 hours and 30 minutes at 350°F.
Use these approximate roasting times as a guide:
- 12-14 lb turkey: 1 hour 15 minutes to 1 hour 30 minutes
- 14-16 lb turkey: 1 hour 30 minutes to 1 hour 45 minutes
- 16-18 lb turkey: 1 hour 45 minutes to 2 hours
- 18-20 lb turkey: 2 hours to 2 hours 30 minutes
To ensure it cooks through, use a meat thermometer to check the internal temperature:
- Breast: 150°F
- Thigh: 165°F
Let the turkey rest for 20 minutes before carving for juicy meat!
Turkey Roasting Tips
Follow these tips for roasting turkey perfection:
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Bring to room temperature. Let the spatchcocked turkey sit at room temp for 30 minutes before roasting.
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Use a rack. Place the turkey on a rack over a foil-lined sheet pan for better air circulation.
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Season simply. Rub the turkey with olive oil or butter and sprinkle with salt and pepper. Stuffing the cavity is optional.
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Maintain oven temperature. Check that your oven is calibrated and maintains a steady temperature.
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Use a thermometer. Insert an instant read thermometer in the thickest part of the breast and thigh to check doneness.
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Let it rest. Allowing the turkey to rest after roasting allows the juices to reabsorb for moister meat.
How to Carve a Spatchcock Turkey
Carving a spatchcock turkey is easier than a whole roasted bird. Here’s how to do it:
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Remove the legs and thighs. Cut through the joints to detach them.
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Slice along both sides of the breastbone to remove each breast half.
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Slice the breast meat crosswise into thin, even slices.
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Separate the thighs and drumsticks. Slice the thigh meat off the bone if desired.
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Arrange all pieces neatly on a platter. Pour the pan juices over and enjoy!
Delicious Sides for Turkey
A 20 lb turkey yields lots of meat, so you’ll want plenty of sides! Here are some classic pairings:
- Fluffy mashed potatoes
- Savory stuffing or dressing
- Tangy cranberry sauce
- Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes
- Dinner rolls or biscuits
- Rich turkey gravy
Frequently Asked Questions
How long will it take to cook a 20 lb spatchcocked turkey?
A 20 lb spatchcock turkey will take around 2 hours and 30 minutes to cook in a 350°F oven. Larger birds may take slightly longer.
What temperature should I cook a spatchcock turkey at?
350°F is the ideal temperature for roasting a spatchcock turkey. This allows the meat to cook through without drying out.
Should I brine a spatchcock turkey?
Brining is optional but can make the meat even juicier. Dissolve 1/2 cup salt per gallon of water and submerge the spatchcocked turkey for 12-24 hours. Rinse and pat dry before roasting.
Can I stuff a spatchcock turkey?
You can loosely stuff the neck and body cavity of a spatchcock turkey before roasting if desired. Just be sure to factor in extra roasting time as the stuffing will take longer to reach a safe temperature.
What’s the best way to test doneness?
An instant read thermometer is the most reliable way to test doneness. Insert it into the thickest part of the breast and thigh, without touching bone. It should reach 150°F in the breast and 165°F in the thighs.
How long should I let it rest before carving?
Let the turkey rest for 20-30 minutes before carving. This allows the juices to reabsorb for moister meat. Loosely tent it with foil to keep warm.
Can I freeze leftovers?
Absolutely! Carve the turkey and portion out the meat. Let cool completely then freeze in airtight containers or freezer bags. Turkey keeps 3-4 months in the freezer.
How long to roast it
At 425°F / 218°C, estimate 4 to 6 minutes per pound of spatchcocked turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven, so try to bring it to room temperature before you start. Use an instant read thermometer to start checking for doneness at the low end of the estimated time. Using this as a guide, roast:
- 10 pound spatchcock turkey for 40 to 60 minutes
- 15 pound spatchcock turkey for 60 to 90 minutes
- 20 pound spatchcock turkey for 80 to 120 minutes
- 25 pound spatchcock turkey for 100 to 150 minutes
How to Spatchcock a Turkey
- Place turkey, breast side down on a large cutting board. Use paper towels to dry it out completely. This will make it easier to work with.
- Cut both sides of the backbone with sharp kitchen shears so that it can be taken out. (Save the backbone to use for making turkey stock. ) .
- Cut the turkey open and make small cuts or scores along one side of the breast bone with the tip of a sharp knife. This will make it easier to flatten.
- Turn the turkey so the breast side is facing up. Press down hard on the turkey breast with the heel of your hand until the bones break and the turkey lies flat. (This will take a lot of pressure, so push firmly. ) .
- So the turkey doesn’t burn, tuck the tips of the wings under it.
For a great visual, check out this video by Serious Eats. I watch it every year before I prepare my turkey.
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Did you know that your butcher might be able to spatchcock your turkey before you get it? Save yourself some time and let a pro do it.
