Cooking a whole turkey can be intimidating. With so much meat it’s hard to get it fully cooked without drying out the breast. This is where spatchcocking comes in! Spatchcocking also called butterflying, is a technique where you remove the backbone so the turkey lies flat. This promotes even cooking between the light and dark meat.
Spatchcocking speeds up cooking time significantly compared to roasting a whole bird. But exactly how long does it take to cook a spatchcock turkey at 300 degrees Fahrenheit? I’ll explain everything you need to know for oven-roasted juicy perfection.
What is Spatchcocking?
Spatchcocking is removing the backbone of the turkey so it can lay completely flat in one even layer, Here’s how to spatchcock a turkey
- Place the turkey breast side down on a cutting board.
- Using sharp kitchen shears, cut along both sides of the backbone from the tail to the neck.
- Remove and discard the backbone. This may take some effort.
- Flip the turkey over, then press down firmly on the breastbone until the turkey flattens. You should hear the breastbone crack.
- Tuck the wing tips under the shoulders.
Spatchcocking allows the turkey to cook faster than a whole turkey, and promotes even cooking between the breast and thighs.
Spatchcock Turkey Cooking Time at 300°F
Cooking times will vary based on the size of your spatchcock turkey. Here are general guidelines:
- 12-15 lb turkey: Cook for approximately 2 hours
- 16-18 lb turkey: Cook for 2 1/2 – 3 hours
- 20-22 lb turkey: Cook for 3 – 3 1/2 hours
I recommend using an instant read thermometer to check for doneness instead of relying solely on time. The thickest part of the breast should reach 165°F and thighs 175°F.
If you stuff your spatchcock turkey, increase cooking time by about 30 minutes.
Tips for Perfectly Cooked Spatchcock Turkey
Follow these tips for the juiciest, most flavorful spatchcock turkey:
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Dry brine the turkey – Dry brining seasons the meat and helps it stay moist. Mix 1/4 cup kosher salt, pepper, and brown sugar and rub all over the turkey. Chill 12-24 hours.
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Loosen the skin – Slide your fingers under the breast skin to detach it from the meat. Rub butter or oil under the skin which bastes the meat as it cooks.
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Use a meat thermometer – This ensures the turkey reaches a safe internal temperature without overcooking. Check temperature in the thickest part of the breast.
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Roast on a rack – Placing the turkey on a wire rack over a baking sheet allows air circulation for crisp skin. The pan catches drippings.
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Let it rest – Allow the turkey to rest for 15-20 minutes before carving so juices redistribute through the meat.
How Long to Cook Spatchcock Turkey at 325°F
If you prefer roasting your spatchcock turkey at 325°F, cooking times will be slightly faster:
- 12-15 lb turkey: Cook approximately 1 3/4 – 2 hours
- 16-18 lb turkey: Cook approximately 2 – 2 1/2 hours
- 20-22 lb turkey: Cook approximately 2 1/2 – 3 hours
As always, use a meat thermometer for the most accurate doneness readings.
Maintaining Juicy Meat When Cooking at 300°F
To prevent the turkey from drying out when roasting at 300°F:
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Roast your turkey on a wire rack set inside a rimmed baking sheet to allow air circulation.
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Rub butter or oil under the skin which bastes the meat while cooking.
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Tent foil loosely over the turkey for the last 30 minutes if the skin is getting too brown.
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Check the temperature early and allow the turkey to rest before carving.
How Long to Smoke a Spatchcock Turkey at 300°F
Smoking a spatchcock turkey infuses incredible flavor. It takes approximately:
- 10 lb turkey: 2 1/2 hours
- 15 lb turkey: 2 1/2 – 3 1/2 hours
- 18 lb turkey: 4 hours
- 20 lb turkey: 5 hours
Always rely on a meat thermometer for accuracy. Temperature, not time, is most important when smoking turkey.
How to Smoke a Spatchcock Turkey
As with smoking a turkey (unspatchcocked), spatchcocked turkeys can be cooked in several different ways. Smoking it low and slow is one of our favorites.
Here’s how to smoke a spatchcocked turkey that’ll steal the show:
- Prep the bird: Start by spatchcocking your turkey—remove the backbone and flatten it out for even cooking. Pat it dry for maximum crispiness.
- Season generously: Rub your turkey with olive oil, then hit it with your favorite blend of Traeger rubs or a mix of herbs, salt, and pepper. Make sure to get under the skin too. You can also brine your turkey (but more on that later).
- Fire up the pellet grill: Preheat your Traeger to 225°F. Low and slow is the name of the game for that rich, smoky flavor. Make sure to pick a good wood pellet flavor for smoking (though our Turkey Blend Pellets are always a good move). Take a look at our guide to the best pellets for a smoking turkey for options.
- Smoke it to perfection: Place the turkey breast side up and smoke until the internal temperature hits 160°F. This should take about 3-4 hours, depending on the size. Make sure to use a MEATER internal meat thermometer so can monitor the turkeys internal temperature with ease.
- Crank the heat: For that final crispy skin, turn the grill up to 375°F and cook for another 20-30 minutes, or until the internal temp reaches 165°F. Let it rest before you dive into learning how to carve a turkey.
Check out our smoked spatchcock turkey recipe so you can try this method out.
How to Spatchcock a Turkey Like a Pro
Spatchcocking looks intimidating, but its not just for pitmasters. Once you know the steps, even a beginner griller can do it.
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
How long do you cook a spatchcock turkey at 300 degrees?
Heat up your smoker to 300 degrees and lay the spatchcocked turkey bone down, breast up, and legs turned inward down. Cook for 2 and a half to 3 hours. Remember to cook to internal temperature – 165 in the breast and 180 to 185 in the leg.
How long does it take to cook turkey at 300?
| Cooking Temperature | Weight Unstuffed | Estimated Cooking Time |
|---|---|---|
| 300ºF | 14-18 lbs. | 2½ – 3 hours |
| 300ºF | 18-22 lbs. | 3 – 3½ hours |
How long for spatchcock turkey at 275?
A spatchcock turkey should be smoked somewhere between 225-275℉ for approximately 20-40 minutes per pound.Oct 30, 2024
Is it safe to cook a turkey overnight at 300 degrees?
It is not safe to cook any meat or poultry in an oven set lower than 325 °F.
How long do you cook a spatchcocked Turkey?
Likewise, they require careful monitoring of the inner temperature to prevent drying out. So, following the 10-minute rule, a 5 lb (2 kg) spatchcocked turkey will need to cook for about 50 minutes, while a 6 lb (3 kg) one will need about 60 minutes of cooking time.
What temperature should a Spatchcock Turkey be cooked at?
The best cooking temperature for a spatchcock turkey will vary depending on the size of the bird and the desired level of doneness. However, as a general rule, it is best to cook a spatchcock turkey at a moderate temperature, around 350 degrees Fahrenheit. This will ensure that the meat is cooked without being dry or overcooked.
How long do you smoke a Spatchcock Turkey?
You will be pulling out your smoker every year to smoke your spatchcock turkey. Remember to cook the turkey for about 2 1/2-3 hours at 300°F. If you cook your bird at 325°F or 350°F, remember to monitor its temperature so it doesn’t dry out. Lastly, always keep the temperature stable to end up with the best-smoked spatchcock turkey.
How long do you cook a Spatchcock Turkey in a pressure cooker?
The cook time will be longer, generally around 10 hours on the low setting. Additionally, you will need to baste the turkey periodically during cooking to prevent it from drying out. If you’re short on time, cooking a spatchcock turkey in a pressure cooker is a great option.
Can you cook a Spatchcock Turkey in a slow cooker?
Cooking a spatchcock turkey in the slow cooker differs from cooking it in the oven. The cook time will be longer, generally around 10 hours on the low setting. Additionally, you will need to baste the turkey periodically during cooking to prevent it from drying out.
Does a Spatchcock Turkey reduce cooking time?
Yes! Preparing turkey with the spatchcock technique can reduce cooking times by almost half, making it one of the most efficient ways to speed up your Christmas or thanksgiving dinner. The reason? A larger surface area.