Turkey is one of those meats that I love, kind of like a very intense chicken. They’re big and you will end up with a lot of leftovers, but I think it’s worth it. You can do Christmas with a honey baked ham, prime rib (or any other) roast, or anything you want, but how often can you get a big fresh turkey, perfectly cooked?
Spatchcocking a turkey has become an increasingly popular preparation method in recent years. This technique involves removing the backbone and flattening the bird for quick, even roasting. But is it feasible for a large 20 lb turkey? Here’s a complete guide on spatchcocking and roasting a 20 lb turkey.
What is Spatchcocking?
Spatchcocking (also called butterflying) is a technique where the backbone is removed and the bird is flattened for roasting. This allows the turkey to cook faster and more evenly since the thighs aren’t tucked underneath.
The benefits of spatchcocking include:
- Shorter cooking time
- Even cooking throughout
- Crispier skin
- Easier to carve
- Better fit in the oven
It’s an easy process that makes roasting large turkeys foolproof.
How to Spatchcock a Turkey
Spatchcocking a turkey only requires a few simple steps
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Prepare the turkey by patting it dry and placing it breast side down on a cutting board. Have sharp kitchen shears ready.
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Using the shears, cut along one side of the backbone from the tail to the neck cavity. Repeat on the other side to remove the backbone completely.
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Flip the turkey over so the breast side is up. Firmly press down on the breastbone to flatten the bird. You should hear it crack.
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Tuck the wing tips under the shoulders so they don’t burn during roasting, The spatchcocked turkey is now ready for the oven,
Can You Spatchcock a 20 lb Turkey?
Yes, you can definitely spatchcock a 20 lb turkey! The size may seem daunting, but removing the backbone allows the large bird to lie flat in the roasting pan for quick, even cooking.
The spatchcocking process is the same as for a smaller turkey Just take care when flipping over the 20-pounder and have someone help press it flat if needed. Make sure you use a sturdy, sharp pair of shears to cut out that backbone cleanly
How Long to Cook a 20 lb Spatchcock Turkey
For a 20 lb spatchcocked turkey, plan on roasting it for approximately 2 and a half hours. Cook at 350°F until the thickest part of the breast reaches 150°F and the thighs reach 165°F on a meat thermometer.
Here are estimated roasting times:
- 12-14 lb turkey: 1 hour 15 mins to 1 hour 30 mins
- 14-16 lb turkey: 1 hour 30 mins to 1 hour 45 mins
- 16-18 lb turkey: 1 hour 45 mins to 2 hours
- 18-20 lb turkey: 2 hours to 2 hours 30 mins
Always rely on a meat thermometer for doneness, as oven temperatures can vary. Let the turkey rest 15-20 minutes before carving.
Turkey Roasting Tips
Follow these tips for roasting a perfect spatchcock turkey:
- Bring the turkey to room temperature before roasting
- Place it on a rack in a foil-lined sheet pan for air circulation
- Rub with olive oil or butter and season simply with salt and pepper
- Use an oven thermometer to ensure accurate temperature
- Monitor temperature with an instant read meat thermometer in the breast and thigh
- Allow the cooked turkey to rest before slicing for juicy meat
How to Carve a Spatchcock Turkey
With the backbone removed, carving a spatchcock turkey is simpler than a whole bird:
- Remove the legs and thighs by cutting through the joints
- Detach the wings at the joints near the breast
- Slice the breast meat away from the bone on both sides
- Cut the breast crosswise into even slices
- Separate the thighs from drumsticks if desired
- Arrange all pieces neatly on a platter to serve
Benefits of Spatchcocking a 20 lb Turkey
The main advantages of spatchcocking a large 20 lb turkey include:
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Faster cooking time – Removing the backbone allows the turkey to lie flat, reducing oven time by up to 40%.
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Even cooking – Flattening the bird helps the white and dark meat cook through at the same rate.
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Easier to manage – A spatchcocked 20-pounder is easier to season, baste, and maneuver in the oven.
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Crispier skin – With the turkey flattened skin-side up, more surface area crisps up.
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Simpler carving – Carving along the breastbone is much easier than working around a whole intact bird.
For cooks intimidated by roasting a 20 lb turkey, spatchcocking makes the process approachable and foolproof. With this technique, you can serve up a beautiful golden turkey with juicy meat in under 3 hours. Give spatchcocking your Thanksgiving or Christmas bird a try this year!
What size turkey does this work with?
It works best with smaller turkeys, not because larger turkeys don’t work as well, but because a big turkey needs a really big oven to lay flat in (not to mention a big baking sheet). If your oven doesn’t fit a full size baking sheet (18″x26″) you might want to stick with the smaller 14lb birds and load up on sides instead.
Reasons why you should make a spatchcock turkey
- When you cut out the backbone, you get to use it to make gravy and stock, right away without having to wait for the drippings off the bird.
- Flattening the bird helps it cook evenly and quickly – I’m talking about finishing a turkey in about an hour and twenty minutes all-in.
- The flatter profile means that all of the turkey skin is facing up, exposed to the heat which means crispier turkey skin. Bonus, the meat is juicier because the skin renders the fat right into the meat, instead of just falling down into the pan.
- Spatchcocking means even cooking. White and dark meat cook at different rates and flattening out the bird so that the legs and thighs aren’t protected underneath the breast means that you’re exposing the dark meat to heat that would otherwise not reach it.
Can you Spatchcock a 20 lb turkey?
FAQ
How long does it take to spatchcock a 20lb turkey?
A smaller bird will cook more quickly; start checking at 45 minutes for a 12-pounder, while an 18- to 20-pound bird could take an hour to an hour and 20 minutes. Larger birds may take up to 1 1/2 hours or even longer.
What are the downsides of spatchcocking?
This is because despite how “easy” some reports try to convince you spatchcocking is, it is actually a hassle. It’s a hassle to find a surface big enough for prepping the bird. It’s a hassle to cut out the spine if you don’t have dedicated kitchen shears. It’s a hassle to clean those shears if you do have them.
Should you spatchcock a large turkey?
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat.
How long to cook a 20 lb spatchcock turkey reddit?
In my experience and now having looked back the the numbers on this one today, it seems that a turkey between 17-20 pounds when spatchcocked cooks about 30% faster, with a 20lbs turkey cooking in 7 hours instead of the 10 estimated by 30min/lbs.