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, also known as butterflying, is a great technique for cooking turkey that helps it cook faster and more evenly But how long does it actually take to roast a spatchcock turkey until it’s perfectly cooked? Read on for timing guidelines, tips, and details on this method.
What is Spatchcocking?
Spatchcocking is when you remove the backbone of a turkey and flatten it out before roasting. This allows the turkey to cook more quickly since the breast and thighs are equally exposed to the heat.
With a regular roasted whole turkey, the white breast meat often ends up dry and overcooked while you wait for the dark thigh meat to finish cooking Spatchcocking solves this problem so everything cooks evenly
Benefits of a Spatchcock Turkey
There are several advantages to spatchcocking a turkey rather than roasting it whole:
- Promotes even cooking since the breast and thighs finish at the same time
- Allows all the skin to crisp up, not just the areas on top
- Reduces overall cooking time significantly
- Makes it easier to carve the cooked turkey
- Can use the removed backbone to make flavorful turkey stock
How Long to Cook a Spatchcock Turkey
A general guideline is to roast a spatchcock turkey for approximately 10 minutes per pound at an oven temp of 375°F.
So for a 12 lb turkey, the estimated cooking time would be about 120 minutes. A 15 lb turkey may take around 150 minutes.
Here are estimated cooking times for different turkey sizes:
- 10 lb turkey: 60-70 minutes
- 12 lb turkey: 120 minutes
- 14 lb turkey: 140 minutes
- 16 lb turkey: 160 minutes
- 18 lb turkey: 180 minutes
However, you’ll still want to use a meat thermometer to verify doneness instead of relying solely on cook times.
Target Internal Temperatures
To ensure the turkey cooks safely and properly, it’s recommended to roast a spatchcocked turkey until it reaches an internal temperature of 165°F in both the breast and thighs.
Use an instant-read digital thermometer to check the temp in the thickest part of the thigh as well as the deepest section of the breast. The turkey should register 165°F in both these places before removing it from the oven.
If the breast is done but the thighs need more time, loosely tent foil over the breast to prevent overcooking while the thighs finish cooking.
Step-by-Step to Spatchcock a Turkey
Butterflying a turkey is pretty straightforward:
- Remove turkey from packaging and discard giblets.
- Place breast side down on a cutting board.
- Using kitchen shears, cut along one side of the backbone from tail to neck.
- Repeat on the other side of the backbone and remove it.
- Flip turkey over, then press firmly on the breastbone to flatten it.
- Place spatchcocked turkey on a baking sheet or roasting pan.
- Tuck wing tips under and rub all over with oil or butter. Season as desired.
- Roast at 375°F until the internal temperature reaches 165°F.
You can ask your butcher to spatchcock the turkey for you if you prefer.
Extra Tips
Here are some extra tips to ensure your spatchcock turkey comes out perfectly cooked with crispy skin:
- Pat turkey dry before seasoning to help crisp the skin.
- Loosen the skin from the breast and rub herb butter or seasoning underneath.
- Use a rack in a roasting pan for airflow and even cooking.
- Rotate pan halfway through roasting for uniform browning.
- Let turkey rest 15-20 mins before carving to prevent juices running out.
- Save the backbone and giblets to make flavorful turkey stock for gravy.
- Brine the spatchcocked turkey overnight before roasting for extra moisture.
Juicy, Evenly Cooked Meat
Spatchcocking slashes turkey roasting time while still delivering super juicy meat and crispy skin. Plan for about 10 minutes per pound, verifying doneness with a meat thermometer. Give this method a try and you’ll never go back!
Frequently Asked Questions
How long does it take to cook a 12 lb spatchcock turkey?
For a 12 lb spatchcocked turkey, the estimated cooking time is around 120 minutes at 375°F. Always verify doneness by taking the internal temperature.
What temperature should I cook a spatchcock turkey to?
Cook until the breast reaches 165°F and the thighs reach 165°F internally. Use an instant-read thermometer to check temperature.
Can I stuff a spatchcock turkey?
It’s not recommended. Since a spatchcock turkey lies flat, there isn’t enough space for stuffing. Cook stuffing separately to prevent food safety issues.
How long does it take to grill a spatchcock turkey?
Figure around the same 10 minutes per pound for grilling a spatchcocked turkey indirectly, maintaining a grill temp around 375°F. Watch the bird closely and use a thermometer.
What size turkey is best for spatchcocking?
The technique works great for smaller turkeys around 10-15 lbs. Larger birds are harder to maneuver and may not fit evenly flat in home ovens. Stick to smaller turkey sizes.
Spatchcocking a turkey is easy to do at home and cuts your roasting time while ensuring perfectly cooked meat and crispy skin. For the juiciest, most flavorful holiday turkey, try spatchcocking this year!
How long to cook a spatchcock turkey
- 11-12lb turkey: about 75 mins
- 12-14lb turkey: about 1 hour 25 mins
- 14-16lb turkey: about 1 hour 35 mins
- 16-18lb turkey: about 1 hour 50 mins
- 18-20lb turkey: about 2 hours
Oven accuracy varies so you should always use a meat thermometer, especially with a high stakes thing like turkey, especially as the bird gets bigger. They aren’t expensive and will save you from microwaving pink meat or eating cardboard turkey. We like this one. Once you have one, just get your breast meat to 150ºF and your thigh meat to 165ºF. If you can swing it, a separate oven thermometer is also useful for seeing if your oven is properly calibrated – keep it on the rack you plan on using.
What is spatchcock turkey?
Spatchcocking is a fancy way of saying removing the backbone and flattening the bird before you roast it. It’s superior to roasting a bird whole because it makes for even cooking, since the thighs aren’t covered by the legs and the delicate white meat isn’t exposed right up top. It also makes for crispier skin, better presentation, and lets you use the backbone and other bits to make gravy and stock right away.