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?
Serving up a perfectly cooked 20 lb turkey as the centerpiece of your holiday feast is a feat worthy of celebration. But roasting such a large bird can seem daunting, especially if using the spatchcocking technique.
While spatchcocking helps the turkey cook faster and more evenly, it requires understanding proper timing to avoid undercooked or dried out meat. This guide provides a simple step-by-step method to roast a flawless 20 lb spatchcocked turkey.
What is a Spatchcocked Turkey?
Spatchcocking is the process of removing the backbone and flattening out the bird before roasting, This allows for more even browning and cooking throughout
Benefits include
- Shortened roasting time
- Crispier skin since it’s fully exposed
- More uniform doneness from breast to legs
- Easier carving
It does take a bit of prep, but yields delicious results.
How Long to Cook a 20 lb Spatchcocked Turkey
The general timing guidelines for roasting a spatchcocked turkey are:
- 350°F oven: About 15 minutes per pound
- 20 lb turkey: 300 minutes (5 hours)
However, using an instant-read thermometer is the best way to determine when your specific bird is cooked through.
Step-by-Step Method for Perfect Results
Follow these simple steps for foolproof spatchcock turkey success:
1. Prep the Turkey
- Remove giblets and neck from cavities
- Rinse and pat dry with paper towels
- Place breast side down on a cutting board
2. Remove the Backbone
- Cut along both sides of backbone with kitchen shears
- Remove backbone and reserve for stock
- Flip breast side up
3. Flatten the Bird
- Press firmly on breastbone to flatten
- Crack bones so turkey lays flat
- Tuck wing tips under breasts
4. Season Generously
- Loosen skin and rub oil underneath
- Season under and on skin with salt, pepper, herbs
5. Preheat Oven and Roast
- Heat oven to 350°F
- Roast turkey for about 15 minutes per pound
- Check temperature after 4-4.5 hours
6. Test Temperature
- Breast should be 150°F minimum
- Thighs need to reach 165°F
- Juices run clear when pierced
7. Allow to Rest
- Let sit for 20-30 minutes before carving
- This allows juices to redistribute
Follow this simple process for a perfectly cooked 20 lb spatchcocked turkey!
Turkey Roasting Tips and Tricks
- Start with a fully thawed turkey
- Bring to room temperature before roasting
- Use a roasting pan with a rack for air circulation
- Baste occasionally with pan drippings
- Tent with foil if browning too quickly
- Use a meat thermometer for accuracy
Frequently Asked Questions
Should I brine the turkey?
Brining is optional but helps keep the meat moist and flavorful. For a 20 lb bird, brine for 12-24 hours before spatchcocking.
What if the breast is very thick?
The thicker breast may need the full 5 hour cook time to finish. Check temp early and tent with foil if browning too fast.
Can I stuff my spatchcock turkey?
Cooking stuffing inside is not recommended. Bake it separately to ensure a safe temperature is reached.
What are the best side dishes?
Classic roast turkey pairings like mashed potatoes, veggies, bread, and cranberry sauce are perfect complements.
Get Perfect Results with Proper Timing
With the right techniques, a show-stopping 20 lb spatchcocked turkey is absolutely achievable. Allow ample time, use a thermometer, and your holiday table will be graced with a gorgeous, juicy bird. Just follow our guide for your best spatchcock turkey yet!
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.
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.