The Perfect Temperature for Cooking a Spatchcock Turkey

Cooking a spatchcock turkey is a great way to cook the bird evenly and quickly. With the backbone removed and the turkey flattened, it allows for more even heat distribution. But what temperature should you cook a spatchcock turkey at? Here’s a guide to achieving spatchcock turkey perfection.

What is Spatchcocking?

Spatchcocking is a method of preparing poultry and other birds by removing the backbone and flattening it out before cooking, This allows the bird to cook faster and more evenly since the meat is equally exposed on both sides

When left whole, a turkey can take hours to roast since the inner cavity shields the breast meat from the oven’s heat. The thighs and legs are also thicker than the breast and require more time to cook through. By spatchcocking, the bird lies flat so all sections get direct heat at once.

Benefits of Spatchcocking a Turkey

There are several advantages to spatchcocking over roasting a whole turkey

• Cooks faster With the bird flattened, it has more surface area exposed to heat so it cooks in about half the time. A 12-14 lb turkey may take only 1-1.5 hours.

• Cooks evenly: No juggling between cooked breasts and underdone thighs. The meat cooks uniformly.

• Crispy skin: The skin gets direct heat contact rather than being partially submerged, resulting in ultra crispy skin all over.

• Easier to carve: With the backbone gone and bird flattened, carving is much simpler.

• More flavor: Seasonings applied directly to the meat come through better.

What Temperature Should You Cook a Spatchcock Turkey At?

The best temperature for cooking a spatchcock turkey is between 375-425°F. Cooking at a moderate temperature ensures the turkey cooks through without drying out.

Most recipes call for starting at a lower temp such as 350-375°F for the first half of cooking. Then cranking up the heat to 400-425°F for the remainder to crisp up the skin.

Here are some recommended target temperatures:

• 375-400°F for a grill or smoker
• 350-375°F for first half of oven roasting
• 400-425°F for second half of oven roasting

These temperatures allow the thick, juicy thighs to cook through before the lean breast meat dries out. High heat is necessary towards the end for ultra crispy skin.

How Long Does it Take to Cook a Spatchcock Turkey?

Cook times vary based on the size of the turkey and your cooking method. As a general guideline:

• In the oven: Calculate 11-15 minutes per pound at 350°F.

• On the grill: Estimate 12-18 minutes per pound indirect heat at 375°F.

• In a smoker: Figure 15-20 minutes per pound at 225-275°F.

So for a 12 lb spatchcock turkey, expect total cook times around 2-3 hours depending on technique. Use a meat thermometer to confirm doneness.

What is the Minimum Internal Temperature for Turkey?

To ensure your spatchcock turkey reaches a safe minimum internal temperature, you must cook it to:

• 165°F in the thickest part of the breast and thighs
• 170°F in the thickest part of the wings

The best way to determine doneness is by using a good digital meat thermometer. Insert it deep into the meatiest section without hitting bone.

Signs Your Spatchcock Turkey is Done

In addition to checking temperature, look for these signs your spatchcock turkey is fully cooked:

• The meat tears easily when pierced with a fork
• The juices run clear when pierced (not pink or red)
• The drumsticks wiggle freely
• The skin is browned and crispy

Once the turkey reaches the proper internal temp, let it rest 10-15 minutes before carving for juiciest results.

Cooking Methods for Spatchcock Turkey

While oven roasting may be most common, spatchcock turkeys can be cooked using several techniques:

• Oven roasting – The traditional way. Use a rack on a sheet pan.

• Grilling – Either direct or indirect heat works. Adds great smoky flavor.

• Smoking – Imparts delicious smoke at low, steady heat.

• Sous vide – Cooks the meat perfectly edge to edge before a quick grill or broil to crispen the skin.

• Deep frying – Submerge in hot oil for fastest, crispiest skin imaginable.

Trussing a Spatchcock Turkey

Though spatchcocking opens the bird flat, some chefs recommend trussing even after removing the backbone. Trussing brings the legs in tight against the breast to promote even cooking.

Use butcher’s twine to loop the drumsticks together. Pull the legs in towards the breast and tie twine around the bird to secure. Make sure legs stay closed as it cooks.

Best Wood for Smoking Turkey

For optimal flavor when smoking a spatchcock turkey, use woods like:

• Apple – mild, sweet, fruity smoke
• Cherry – mellow, slightly sweet smoke
• Pecan – rich, nutty, versatile smoke
• Hickory – classic, bold, bacon-like smoke

Stay away from mesquite which can be overpowering. Alder or maple also work well for poultry. Blends are great too for complex flavor.

Spatchcock Turkey Recipe

Ready to cook your first spatchcock turkey? This simple recipe details the foolproof method:

• Ingredients: 10-15 lb whole turkey, olive oil, fresh herbs, salt, pepper

• Prep: Remove backbone with shears. Flatten breast. Tuck wings under.

• Cook: Roast at 375°F for half the time, then 400°F until 165°F internal temp.

• Flavor: Coat with oil and herbs. Season with salt and pepper.

With these guidelines, you’ll achieve the perfect spatchcock turkey with juicy meat and crispy skin every time. Give it a try for your next holiday feast!