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 when using special preparation methods like spatchcocking. A 14 lb spatchcocked turkey may seem daunting, but following some simple guidelines will ensure it turns out juicy, flavorful and cooked to the proper temperature. In this article, we’ll walk through everything you need to know to cook a 14 lb spatchcocked turkey perfectly.
What is Spatchcocking?
Spatchcocking, also known as butterflying, is a technique where the backbone is removed and the turkey is flattened out before cooking. This allows the turkey to cook more evenly and slashes cooking time almost in half.
To spatchcock a turkey
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Place the turkey breast side down on a cutting board. Using sharp kitchen shears or a sharp knife, cut along both sides of the backbone and remove it.
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Flip the turkey over and press firmly on the breastbone to flatten it out.
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Tuck the wing tips under
Spatchcocking results in crispier skin, juicier meat, and cuts down cooking time significantly. It’s an excellent technique for roasting turkey.
Recommended Cooking Time
For a 14 lb spatchcocked turkey, the estimated cooking time is 2.5 to 3 hours at an oven temperature of 375°F.
This allows approximately 10 minutes per pound of turkey. However, cooking times can vary based on factors like oven accuracy and temperature of the turkey before cooking.
It’s critical to use a meat thermometer and cook until the turkey reaches an internal temperature of 165°F in the thickest part of the breast and thighs. This ensures the turkey reaches the proper minimum safe cooking temperature.
Step-by-Step Method
Follow these simple steps for perfect results:
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Preheat oven to 375°F. Place a roasting rack inside a roasting pan and lightly grease it.
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Pat the turkey dry and season all over with salt and pepper. You can also rub the skin with olive oil or butter for added moisture and flavor.
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Spatchcock the turkey by removing the backbone and flattening the breastbone.
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Place turkey on the roasting rack breast-side up. Tuck the wing tips under.
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Roast for 2.5 to 3 hours, until the thickest part of the breast and thighs reach 165°F on a meat thermometer.
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Baste occasionally with pan drippings to keep the turkey moist. Tent with foil if browning too quickly.
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Let rest 20-30 minutes before carving for juicier meat.
And that’s it! Following these simple steps will reward you with a tender, juicy and beautifully cooked 14 lb spatchcocked turkey.
Turkey Roasting Tips
Here are some extra turkey roasting tips for the best possible results:
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Start with a fully thawed turkey. Allow 1 day of thawing per 4-5 lbs in the refrigerator.
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Dry brining the turkey 1-2 days before roasting will help season it throughout and keep it incredibly moist. Simply rub it all over with salt.
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Rub spatchcocked turkey with a flavorful compound butter under and on top of the skin for added moisture and flavor.
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Use an oven-safe meat thermometer to monitor the temperature without opening the oven. Check in a few thick spots.
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Basting every 30 minutes with the pan drippings helps keep the turkey juicy.
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If the skin is browning too quickly, tent it loosely with foil, then unwrap for the last 30 mins for crispy skin.
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Letting the cooked turkey rest for at least 20-30 minutes allows juices to redistribute for a moister carved turkey.
Make Ahead Gravy
While the turkey is roasting, use the backbone and trimmings to make an easy gravy ahead of time.
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Add backbone, trimmings, aromatics like onion/carrot/celery and peppercorns to a pot with water. Simmer 1 hour.
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Strain out solids and allow broth to de-fat in fridge overnight.
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When ready to serve, reheat broth and make a simple gravy by whisking in flour and pan drippings. Season with salt, pepper and herbs.
Having gravy ready to go makes the whole meal less hectic!
Is Spatchcocking Worth It?
Spatchcocking turkey provides some major benefits:
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Faster cooking time – Slashes roasting time almost in half!
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More even cooking – Flattened shape allows heat to circulate better.
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Crispier skin – More surface area exposed to dry oven heat.
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Juicier meat – Less time in oven prevents overcooking.
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Easier to carve – Turkey lays flat for simple carving.
While spatchcocking does require removing the backbone, most cooks find it is worth the small amount of extra effort.
So if you’re looking to cut down on your turkey roasting time and enjoy juicier meat and crispier skin, spatchcocking is definitely worth trying!
Cooking a 14 lb spatchcocked turkey takes approximately 2.5 to 3 hours in a 375°F oven. Spatchcocking slashes the cooking time almost in half while delivering juicy, flavorful meat and gorgeously bronzed crispy skin. Just be sure to use a meat thermometer to ensure the turkey reaches a safe minimum internal temperature of 165°F. With these simple guidelines, you’ll turn out a showstopping spatchcocked turkey!
How-to spatchcock a turkey
To spatchcock turkey, we recommend using heavy duty kitchen shears to remove the backbone. Alternatively, a sharp knife or meat cleaver can be used.
- Remove a completely thawed turkey from any packaging and remove the neck, giblets and/or leg lock.
- Pat the turkey dry.
- Place it breast-side down on a cutting surface.
- Starting at the tail, make an incision along one side of the backbone.
- Continue cutting along the backbone until you’ve snipped through the rib bones up to the neck.
- Use your hands the spread the turkey open slightly.
- Make an identical cut along the other side of the backbone. Watch your fingers!
- The backbone should now be freed – this may take some additional snipping. Remove.
- Flip the turkey over and, using two hands, press down hard on the breastbone. Listen for a couple of cracks. The turkey should now rest flatly.
- Now arrange your turkey for cooking. Splay the legs and tuck the wing tips under the breast (or remove entirely) to prevent burning.
- Separate the skin from the meat – this will allow any compound butter or seasoning to easily get under the skin.
Step-by-step with Emily Dingmann, My Everyday Table: Cut out the backbone, flatten the breast and arrange on a tray for cooking.
How should I cook my turkey?
Turkey is a versatile protein that is perfect for traditional roasting, grilling and smoking.
Grilling a spatchcocked turkey is best over a two-zone grill, with direct and indirect zones. Grill your turkey on the indirect zone at a temp of about 375-400°F or until the internal temperature of the turkey reaches 160°F verified with a meat thermometer. Transfer your bird to the direct side (directly over the coals) to allow the skin to crisp up and cook until the internal temperature of the breast reaches 165°F.
If you want to roast it in the oven, we recommend setting your oven at 400°F or higher based on the recipe. A spatchcock turkey can be brined, buttered or seasoned to your preference like a standard turkey. Roast the turkey until it reaches the proper internal temperature. Then put it under the broiler at the end to get crispy skin.
Here are a few of our favorite spatchcock turkey recipes worth a try:
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
How long does it take to cook a spatchcock turkey per pound?
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.
Is it better to cook a turkey at 325 or 350?
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Crispy skin:Cooking at a slightly higher temperature like 350 degrees can help brown the skin more effectively, creating a crispier texture.
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Moist meat:While a higher temperature might seem like it could dry out the meat, using a meat thermometer to monitor the internal temperature and ensuring you don’t overcook is key to keeping the turkey juicy regardless of the cooking temperature.
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Cooking time:Cooking at 325 degrees will typically take longer than cooking at 350 degrees.
How long does it take to smoke a 14 lb Spatchcock turkey?
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
How long does it take to cook a 14-pound turkey?
- A general rule of thumb is to cook an unstuffed turkey at 350°F for 13 minutes per lb.
- A stuffed turkey should be cooked at 15 minutes per lb.
- A frozen turkey takes about 50% longer to cook than a thawed turkey.