Spatchcocking a 20 lb Turkey: Tips and Tricks for Roasting a Huge Bird

The holidays are coming up, which means it’s time to start thinking about how you’ll be roasting your turkey this year. If you’ve got a large group to feed, you may be tackling a massive 20 lb bird. While intimidating, a turkey this size can be cooked to tender, juicy perfection with the right technique. Enter spatchcocking – the method of removing the backbone and flattening the bird for quick, even cooking. Here’s everything you need to know about spatchcocking a huge 20 lb turkey.

What is Spatchcocking?

Spatchcocking, also known as butterflying, is a technique where the backbone is removed from a bird so it can be flattened out. This increases the surface area exposed to heat, allowing the turkey to cook much faster. With a whole turkey, the thick breast often finishes cooking before the legs are done. Spatchcocking evens out thickness so everything roasts at the same rate. The term originated from Irish or Scottish dialect words like “spatchcock” or “dispatch cock,” meaning to prepare a fowl for roasting or grilling. While spatchcocking works great for average sized birds under 16 lbs, tackling a 20 lb turkey takes a little more finesse.

Why Spatchcock a 20 lb Turkey?

Going with an extra large bird makes sense when you need to feed a crowd. But attempting to roast a massive turkey whole can be frustrating. The breast will dry out long before the legs fully cook. Basting every 30 minutes helps but you still risk overdone meat. Spatchcocking allows even cooking by flattening the bird. With more surface area exposed to heat, your 20 lb turkey will roast much faster. The white and dark meat will finish together in about 2.5 hours instead of 4-5 for a whole turkey. This quicker cook time saves you from constantly opening the oven to baste. Plus spatchcocking makes carving easier since the legs naturally fall away from the breasts when fully cooked.

Finding the Right Pan Size

One challenge with spatchcocking a 20 lb bird is finding a pan big enough to hold it flattened. While a standard home roasting pan may fit a 10-16 lb spatchcocked turkey, anything larger often requires a special purchase. Commercial restaurant supply stores carry oversized sheet pans, some up to 30” x 18”. These extra wide pans will easily fit a flattened 20 lb turkey. Just make sure the pan has at least 2-inch sides to contain drippings. If you want to use pans you already own, two rimmed baking sheets placed side by side will also work. The turkey may hang over the edges slightly, but not enough to cause problems.

Prepping a 20 lb Turkey for Roasting

Once you secure the right sized roasting pan, it’s time to spatchcock that big bird. Here are the easy steps:

• Place turkey breast side down on a cutting board Using sturdy kitchen shears, cut along both sides of the backbone and remove it This may take some effort on a 20 lb turkey. Just take it slow.

• Flip over the turkey and press firmly on the breastbone to flatten completely. You’ll hear the ribs crack – don’t worry, this is normal!

• Tuck the wing tips behind the bird. Arrange legs outward so they cover the thinner breast areas.

• Place the spatchcocked turkey in your extra large pan. Season generously with salt, pepper, herbs, and rubs.

• Insert a meat thermometer probe into the thickest part of the breast to monitor temperature.

Cooking Time and Temp for a 20 lb Spatchcocked Turkey

With the backbone removed and turkey flattened, it’s ready to hit the oven. Use these guidelines when roasting your 20 lb spatchcocked bird:

• Oven temperature: 425°F the entire time

• Cooking time: Approximately 2.5 to 3 hours total

• Internal temperature: Cook until breast reaches 155-157°F, then let rest 15 minutes. The temperature will rise another 5-10 degrees during resting time.

• Check the temperature in a few places to ensure even doneness. Look for 165°F in both light and dark meat before pulling from the oven.

At 425°F, a spatchcocked 20 lb turkey will cook much faster than a traditional whole turkey. The high heat helps crisp the skin beautifully too. Keep an eye on doneness towards the end to avoid overcooking. Once the turkey hits the ideal 155-157°F mark, let it rest 15 minutes while you finish up side dishes. Then carve, serve, and enjoy your perfect holiday bird!

Extra Tips for Roasting a 20 lb Spatchcocked Turkey

Maneuvering a huge 20 lb spatchcocked turkey does take some strategy. Keep these extra pointers in mind:

• Let the turkey sit at room temperature for 30 minutes before roasting. This helps it cook more quickly and evenly.

• Place turkey skin side up on a roasting rack inside the pan. Elevating it allows air circulation for crispy skin.

• Put chopped vegetables like onions, carrots and celery underneath the rack. They’ll soak up tasty drippings for easy gravy making.

• Brush the turkey with melted butter and seasonings before cooking. Reapply butter two or three times during roasting. This keeps the meat juicy and promotes browning.

• Add broth or water to the bottom of the pan during roasting to help steam the turkey from below. Replenish liquid as needed.

• If pan size is an issue, break down the turkey into two smaller pieces after removing the backbone. Cook them side-by-side in the pan.

• Let the cooked turkey rest for 15-30 minutes before carving. This allows juices to redistribute through the meat.

Take the Spatchcocking Plunge

If you’re taking on turkey roasting duties this holiday season, don’t let a massive 20 lb bird intimidate you. Spatchcocking truly makes cooking and carving a huge turkey much easier. With a wide, sturdy roasting pan and these simple tips, you’ll have moist, delicious meat and gorgeously burnished skin ready to grace your holiday table. Take the spatchcocking plunge with your 20 lb turkey – your guests will be grateful!