How Long to Cook a 14 lb Spatchcocked Turkey to Perfection

Cooking a spatchcocked turkey has become an increasingly popular preparation method in recent years, and for good reason Spatchcocking, which involves removing the backbone and flattening the bird, allows for even cooking and crispier skin If you’re planning to cook a 14 lb spatchcocked turkey for your next holiday meal or gathering, you’re likely wondering exactly how long it will need to cook. In this comprehensive guide, we’ll provide all the details you need for perfectly preparing your 14 lb spatchcocked turkey.

What is Spatchcocking?

Spatchcocking is a technique where the backbone is removed and the bird is flattened out. This allows the turkey to cook more evenly since the thighs are no longer tucked underneath the body. The flatter profile also exposes more skin directly to the heat resulting in ultra crispy skin.

Compared to roasting a turkey intact, spatchcocking offers several advantages:

• Shorter cooking time
• More even cooking between white and dark meat
• Crispier skin all over
• Easier to season and baste
• Cooling racks fit easier in the fridge

Why Spatchcock a Turkey?

There are several excellent reasons to spatchcock your turkey:

• Cooks faster – Removing the backbone allows the turkey to lie flat, which shortens the cooking time substantially. A 14 lb spatchcocked turkey cooks in about 2.5-3 hours while an intact turkey can take upwards of 4-5 hours.

• Cooks evenly – With a whole turkey, the breast often dries out while the thighs remain undercooked. Spatchcocking exposes the legs and thighs to more heat for even cooking.

• Crispier skin – The increased exposed surface area leads to crispier skin all over the turkey, not just on top.

• Easier to carve – With the backbone removed, carving is much simpler. The breast and leg meat can be cleanly sliced without navigating around the bone.

• More flavor – Seasoning and basting a spatchcocked turkey is easier with the flattened shape. The seasonings evenly penetrate while basting bastes reaches more surface area.

How Long to Cook a 14 lb Spatchcocked Turkey

The estimated cooking time for a 14 lb spatchcocked turkey is approximately 2.5-3 hours at an oven temperature of 375°F. For best results, use an instant-read thermometer to check the internal temperature rather than relying solely on the time. The target internal temp is 165°F in the thickest part of the breast and thigh.

Factors that affect cooking time include:

• Actual turkey weight – A heavier 14 lb bird may require more time than an average 14 lb turkey.

• Oven variability – Each oven heats slightly differently which impacts cooking time.

• Desired doneness – Cook longer for very well done meat or less for more juicy meat.

• Brining – Soaking the turkey in a salt solution prior to cooking can extend the time needed.

• Stuffing – Skipping stuffing reduces the overall cook time.

Monitor the temperature and use visual cues like browned skin to determine when your spatchcocked turkey is finished. Tent with foil if the skin browns too quickly.

Step-By-Step Guide

Follow these simple steps for foolproof spatchcock turkey results:

1. Prep the Turkey

Rinse the turkey and pat dry with paper towels. Place breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Reserve the backbone for making stock. Flip over and press firmly on the breastbone to flatten. Tuck the wing tips under.

2. Season the Turkey

Coat the turkey all over with olive oil and generously season with salt, pepper, and any additional herbs or spices. Rub the seasoning underneath the skin as well.

3. Preheat Oven and Prepare Pan

Preheat your oven to 375°F. Place a roasting rack inside a large roasting pan and lightly grease. Scatter diced vegetables like onions, carrots, and celery in the bottom of the pan to make a flavorful base for gravy.

4. Roast the Turkey

Place the spatchcocked turkey breast side up on the cooking rack. Roast for approximately 2.5-3 hours, basting occasionally with pan juices. Use an instant-read thermometer to check the internal temperature, which should reach 165°F in both the breast and thigh.

5. Let Rest and Carve

Once fully cooked, remove the pan from the oven and tent the turkey loosely with foil. Allow to rest for 15-20 minutes before carving to let the juices redistribute. Use a sharp carving knife to thinly slice the breast meat and leg meat.

FAQs

Should I brine my spatchcocked turkey?

Brining is optional but can make the meat even juicier and more flavorful. Adjust cooking time accordingly.

Can I stuff my spatchcocked turkey?

Stuffing is not recommended as it can hinder even cooking. Cook stuffing separately in a baking dish.

What size turkey is best for spatchcocking?

10-18 lbs works well. Very large turkeys over 18 lbs can be difficult to maneuver.

What oven temperature should I use?

350-375°F is ideal. Higher heat risks burning the skin before the inside is cooked.

Is it necessary to tent with foil?

Tenting with foil can prevent over-browning but is not mandatory. Monitor browning and tent only if needed.

How long should I let it rest before carving?

Letting it rest for 15-20 minutes allows the juices to redistribute for better flavor.

Get Creative with Your Spatchcocked Turkey

While the traditional roast turkey is always a crowd-pleaser, spatchcocking opens up new possibilities for flavors and preparation:

• Grill It – A spatchcocked turkey is perfect for indirect grilling. Maintain a grill temp around 350°F for a succulent grilled bird.

• Smoke It – For deeper flavor, smoke your spatchcocked turkey in a smoker at 225-250°F until fully cooked.

• Dry Rub It – Coat the turkey with a bold dry rub full of spices, garlic, and herbs.

• Brine It – Soak the turkey overnight in a salt, sugar, and aromatics brine.

• Stuff Butter Under Skin – Loosen skin and stuff compound butter for added moisture and flavor.

• Roast on Bed of Vegetables – Elevate the pan juices for gravy by roasting over root vegetables.

• Infuse with Citrus – Stud lemons, oranges, limes, or other citrus inside the cavity while roasting.

So for perfect results every time with your 14 lb spatchcocked turkey, follow the guidelines above for reduced cooking times, even cooking, and gorgeously bronzed crispy skin. With the simple spatchcocking technique, you can take your holiday turkey to the next level.