Cooking a turkey can be an intimidating task Many home cooks worry about it drying out or taking forever to cook. Enter spatchcocking – the process of removing the backbone and flattening the bird before roasting. This method significantly decreases cooking time and helps the turkey cook more evenly But exactly how long does it take to roast a spatchcocked turkey? Let’s break it down.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed and the breastbone is pressed down to flatten the bird before cooking This allows the turkey to cook more quickly and evenly since the thighs aren’t shielded by the body cavity
By exposing the entire surface of the turkey to the oven’s heat rather than just the top spatchcocking promotes browning. It also makes it easier to season the bird fully. Removing the backbone provides an additional benefit – it can be used right away to make turkey stock for gravy.
Why Spatchcock Your Turkey?
There are several major benefits to spatchcocking your Thanksgiving or holiday turkey:
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Shorter cooking time – A spatchcocked turkey cooks in about half the time as a traditionally roasted whole turkey. This frees up valuable oven space and stovetop burners for cooking your side dishes.
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Even cooking – Flattening out the bird allows for more even heat distribution, preventing the breast from drying out and the thighs from being undercooked.
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Crispier skin – With the entire surface exposed to the dry oven heat, the skin crisps up completely.
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Better flavor – Seasonings and oils can be rubbed directly onto the meat rather than just the skin.
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Easier carving – The breast and thighs are already separated so carving is simplified.
Overall, spatchcocking removes much of the guesswork of roasting a whole turkey. It’s a great technique for first-time Thanksgiving chefs or anyone looking to streamline their holiday cooking.
How Long to Cook a Spatchcock Turkey
The exact cook time for a spatchcock turkey depends primarily on two factors – the size of the bird and the oven temperature. Here are some general guidelines:
- 10-12 lb turkey – About 75 minutes
- 12-14 lb turkey – About 1 hour 15 minutes
- 14-16 lb turkey – About 1 hour 30 minutes
- 16-18 lb turkey – About 1 hour 45 minutes
- 18-20 lb turkey – About 2 hours
For standard ovens, setting the temperature between 375°F and 425°F works well. Convection ovens can be set 25 degrees lower.
Always rely on a meat thermometer rather than time to determine doneness. Cook the turkey until the thickest part of the breast reaches 150°F and the thighs reach 165°F. Allow the bird to rest for 15-20 minutes before carving to allow the juices to reabsorb.
If the skin is getting too brown before the interior is finished, tent it loosely with foil. Remove it during the last 15 minutes to crisp back up.
Spatchcocking Step-By-Step
Spatchcocking is easier than it sounds! Here is a simple walkthrough:
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Remove any giblets from the turkey cavities. Pat the outside dry.
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Place the turkey breast-side down on a work surface. Using sharp kitchen shears, cut along one side of the backbone from tail to neck.
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Make an identical cut along the other side of the backbone to remove it. Save it for stock.
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Flip the turkey over and press firmly on the breastbone until the cavity flattens.
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Tuck the wing tips under the breast and truss the legs together if desired.
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Season and rub the turkey all over with butter or oil. Place breast-side up on a roasting pan fitted with a rack.
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Roast at 375-425°F until the turkey reaches 150-165°F internally. Let rest before serving.
That’s all there is to it! With the backbone removed and the turkey flattened, it will roast to juicy perfection in way less time.
Cooking Methods for Spatchcock Turkey
While roasting in the oven is most common, a spatchcock turkey works wonderfully for grilling, smoking, or air frying as well:
Grilling – Use a two-zone indirect/direct grill setup. Cook over indirect heat with the lid closed until nearly finished, then move over direct heat to crisp the skin. Insert a drip pan under the turkey on the indirect side to catch drippings.
Smoking – Cook at 225-250°F in a smoker using your choice of wood chips/chunks for flavor. Monitor temperature rather than time.
Air Fryer – Use a 5-7 quart air fryer for smaller birds up to 10-12 lbs. Cook at 350°F, flipping halfway through. Add broth or water to the bottom of the fryer basket.
Rotisserie – Secure the spatchcocked bird to the rotisserie spit. Trussing the legs will help hold its shape. Cook until the breast and thighs reach the target temperatures.
Spatchcock Turkey Recipe
To cook a foolproof spatchcock turkey, try this simple recipe:
Ingredients:
- 1 (10-12 lb) turkey, backbone removed
- 2 tbsp olive oil
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 1⁄2 tsp kosher salt
- 1 tsp black pepper
Instructions:
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Place turkey breast-side up on a rack in a roasting pan. Tuck wingtips under.
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Combine olive oil, sage, thyme, rosemary, salt, and pepper. Rub all over turkey.
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Roast in a preheated 375°F oven, rotating pan halfway through. Cook until breast is 150°F and thighs are 165°F, about 75-90 minutes.
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Let rest 15 minutes before carving. Serve and enjoy!
This simple roast spatchcock turkey delivers tender, juicy meat with crisp, flavorful skin every time.
##FAQs About Cooking Spatchcock Turkey
How do I know if my turkey is done?
Use an instant-read thermometer to check the internal temperature. The breast should reach 150°F and thighs 165°F. If thigh juice runs clear when pierced, it’s done.
Can I stuff a spatchcock turkey?
Stuffing is not recommended as it will increase cook time. Cook stuffing separately to ensure food safety.
What size turkey is best to spatchcock?
10-16 pound turkeys work great. Larger birds are difficult to flatten evenly. Smaller birds won’t have enough meat for a crowd.
What if my turkey is too large for my roasting pan?
Use a disposable aluminum roasting pan which will easily fit into any oven. No rack is needed.
Can I spatchcock turkey the night before?
Yes, you can spatchcock up to 24 hours in advance. Keep refrigerated until ready to cook. Pat the skin dry before seasoning and roasting.
Perfectly Cooked Spatchcock Turkey
Cooking the perfect holiday turkey doesn’t have to be difficult or time-consuming. By spatchcocking or butterflying your bird first, you can slash the cooking time substantially while still achieving moist, tender meat and crispy browned skin.
With an instant-read thermometer and these approximate spatchcock turkey cook times as a guide, you can serve up the star of your Thanksgiving table with confidence. Spatchcock on for less hassle and more enjoyment of the festivities!
Private NotesLeave a Private Note on this recipe and see it here.
A much better way to roast Thanksgiving turkey. White and dark meat came out juicy and correctly cooked at the same time (90 mins at 425-450). Dry brined for 2 days after butterflying. Put apple, onion, sage, thyme & parsley under and smeared compound butter under skin and over legs. Spatchcocked turkeys are wider than whole ones (duh…). Our 18 pounder measured 18″ by 14″ — bigger than most roasting pans. Cut panels from foil pans to build out the sides — worked fine!
You can put your dressing in a roasting pan — place split bird on rack and rest on roasting pan — turkey drippings go into the dressing – YUM! Remove turkey and rack to rest while top of dressing crisps up a bit — everything done, oven space saver and dressing has that stuffing taste from turkey drippings —
Yes, I have been using this recipe for years and I love it. The largest I have ever done was a 22 lb turkey 2 years ago. Use a meat thermometer and allow for extra time and you will be fine.
First, dry brined (just kosher salt) and covered with plastic wrap for about 12 hours; uncovered overnight to dry skin. Put softened butter and thyme sprigs under breast skin and rubbed entire surface with more softened butter. Apple, onion, carrot, celery, thyme, sage and lemon as base, 12 lb bird needed 1 hour 10 minutes. Tender and moist! Best ever!
Morning..I gave up wet brining years ago. To messy and IMO impacts texture of meat. A dry brine works wonders for all poultry. Ive got a 22 lb butterflied turkey dry brining for last 3 days in the fridge. The recipe is in the NYT as Dry-Brined Turkey..The Zuni Cafe recipe. An on-line search will give you some ideas and variations for a dry brined butterflied turkey. Mangia!
Google “The Butcher Carves A Turkey” for a way to get around that problem. Ray Venezias advice on presentation makes for a real “WOW!” moment with your bird. Looks amazing, easy to serve.
Hosted Thanksgiving for the first time this year and needless to say I was nervous. I used this method with a wet brined turkey and it was fabulous! I roasted it on a flat rack (technically a bakers cooling tray) on a large sheet pan. I omitted all the vegetables since I already had plenty of side dishes, and I was concerned about too much liquid since my pan was shallow. It was beautiful brown and crispy, and extremely moist. Adding this to my growing repertoire.
Revolutionary? In 2002? I believe Julia Child published a butterflied turkey in The Way to Cook in 1989. And I highly doubt that she was the first. A good recipe requires no additional hyperbole, darlings.
I guess I should have read through these comments before I tried out this approach. Great in concept, but really rolled the dice to think turkey would be ready in 45 minutes (or 60 minutes even), When the turkey was finally done, it was pretty tasty. luckily, I also grilled a breast on the BBQ which was done in about 60 minutes-so thanksgiving disaster was averted… when in doubt, give yourself more time than you think is needed……
Made this today – best turkey ever. I did the mix of vegetables – potatoes, carrots, parsnips, garlic, celery, chopped into small pieces. Olive oil, salt, pepper and a cup of white wine. The breast was so moist and the flavors permeated through the meat. I will never cook turkey any other way! And the 14.5lb bird took an hour and a half. So easy…….I had the butcher cut out the backbone for me so no struggles there.
I have spatchcocked our turkey for 3 years. I like to make 2 turkeys as my oven is small, 27″. Last year, I roasted the turkeys on a bed of tri-color carrots. The turkey turned out great and the carrots were delicious!!!
Since I learned about spatchcocking, I havent roasted a turkey or a chicken any other way. I look forward to trying the higher temperature to shorten the process even more. The only disadvantage is a less photogenic finished bird. I carve it in the kitchen and present it at the table ready to eat.
I spatchcock the night before and rub garlic and onion powder, salt, pepper & paprika w/ melted butter under the skin leaving it to dry brine in the fridge until 2 hours before dinner. Give it an hour to reach room temp, then cook as instructed. Check all over with an instant-read therm and this is the easiest, bestest way to cook a turkey! I roast the backbone ahead for the gravy. Also, spatchcocking a turkey is not easy. You need a cleaver to get some of the bones to cooperate.
Made this w/ 13 lb organic turkey. Roasted 1 1/2 hours (20 min @ 450 & then 400) The meat was SO tender & moist – the skin ended up being a mahogany brown & super crisp! I added some onions, carrots & celery under the whole bird, & also added 2 cups of Duck broth to the bottom of the pan at around 45 min (as at this temp, most of the liquid was evaporating) Very EASY to cut the backbone out by the way!! Will do this every time now (unless I go all the way and debone it!)
I had a 30 pound turkey. Surprise delivery from my neighbor who raises turkeys. Freshly butchered yesterday. So I halved the turkey by removing the backbone altogether with kitchen shears. I roasted both sides according to the recipe. Best turkey I have ever had. Bones will now be roasted for bone broth. Thank you for this amazing recipe.
The results of this time-saving technique for roasting a turkey (or chicken) results in an evenly cooked bird with wonderful crisp and uniformly browned skin. To make certain that the result is not dry meat check the temperature in the breasts and thighs and do not overcook above 155º. As it rests out of the oven it will continue to cook to 165º or even slightly above.
I first made this in 2016 and it’s the only way I make turkey now. I dry brine it for 2 days before cooking. Beware, it cooks faster than you think.
Made an 8lb turkey. Thighs at 165 degrees. Turkey nowhere near done. Read the notes and saw someone else saying 165 degrees is for the breast, 180 for the thighs. Back in the oven now…..
A 10lb turkey took about 2 hours. Dry brined for 2 days, one day covered by a bag, and one day to air dry in the refrigerator with no bag. Used garlic and thyme and slices of lemon. Turkey was beautifully browned and juicy. This is the best/easiest way to make a turkey.
This year, I am very thankful for this recipe! It was the best turkey Ive ever prepared or eaten! And all the more amazing because I didnt do any of the normal prep work leading up to Thanksgiving because life got super hectic. This recipe really saved the day for the bird eaters who came to dinner!
First time with spatchcocked turkey 11 pounds. Was disappointed in how much longer it took the Turkey to cook. Oven thermometer showed the correct temp for cooking but even after 2 hours thighs were still bloody and the breast meat mushy. I’ll try again but now know 45 minutes is way off.
During the 2 hours that the 12 pound turkey took to cook, I put it in different pans trying to max the heat! First a roasting pan…too high sides, then a foil pan,…still too high, finally a bake sheet. I added stock to the pan to get the drippings so I could make gravy. Very mis lead about the time. In the end also switched to convection to get the bird done as we were running late.
I watched the video how to spatchcock a turkey which was very misleading. No where does Mark say the weight of the bird or WHY the turkey cooks so much faster…or does it? I prepared a 12 pound turkey as directed and it took a full 2 hours to cook not 35 minutes for the one Mark cooked. I have an excellent oven and in the end, I put it on convection to hurry it along. Very disappointed. Loved the garlic and the turkey was flavorful.
Additional note…rubbing the turkey with butter and placing in a 450 oven set off the smoke alarm when I opened the oven! Just saying!!!!
Dont “drizzle” olive oil over the turkey unless you want the Fire Dept to come by. Olive oil and 450 degree oven dont mix.
Spatchcocked turkey is definitely the way to go in the future. I made this yesterday and the outcome was perfect! Not the usual dried out breast and underdone dark meat. I roasted my 11 pound turkey on a rack at 400 degrees for 40 minutes, reduced heat to 325 degrees and roasted it for an additional 25 minutes. I used my heavy duty kitchen shears to remove the backbone, which I used to make stock.
Made an 11lb Turkey with some garlic and spices as indicated in the recipe. Came out perfect. Everyone who ate turkey, loved it. Even watched the video on How to Carve a turkey, which helped as well. NYTimes Cooking is Awesome.
Years ago I swore off roasting turkeys because they were always a big fail. This year I decided to try the spatchcock method using this recipe, the only change being that I dry brined it for two days. Otherwise followed as written. One half of the breast was pretty good, the other half had a weird texture. The legs were tough and game-y (and this was a “good”quality turkey). It roasted unevenly, for some reason. So, more or less an epic fail, but thats probably down to me.
Easiest to use poultry shears, cut the wishbone (no trying to press flat) and clip the wing. see this :60 video www.youtube.com/watch?v=iwZp9edhCMg 17-20 pound takes ~90-105 minutes to get to 150 degrees deep in the breast. Under the rack, I put apples, sweet onions, carrots & celery along w both herbs fresh. As there is not much liquid in the bottom, I baste with chicken stock. Post cook, I strain the vegetables, put some of meat juice into the gravy and save the rest for stock
Just FYI this took WAYYYYY more than 45 minutes to cook
Mine took 2 hours and I was very disappointed by being so mis lead. My turkey was 12 pounds. I the end I put it on convection bake to hurry it along! The pin in the breast of the bird never popped but the juices ran clear and it registered 160, I took it out! What happened with yours??Private notes are only visible to you.
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