With this spatchcock turkey recipe, you can cook a large turkey in a fraction fo the time. It comes out with juicy meat and extra crispy skin!
While it’s perfect as a Thanksgiving dinner or for the holidays, this spatchcocked turkey is easy enough that it can be made any time of year.
Spatchcocking a turkey breast is a great technique for cooking up juicy, flavorful white meat in a fraction of the time it takes to roast a whole turkey. Removing the backbone and flattening out the breast allows it to cook faster and more evenly. But exactly how long should you cook a spatchcocked turkey breast to perfection?
At my site The Trash Can Turkey we are all about cooking turkey right. Over the years, through plenty of trial-and-error, we’ve honed in on the ideal method and timing for spatchcock turkey breasts of any size. In this article, I’ll share everything you need to know to nail perfectly cooked spatchcock turkey breast every time.
What is Spatchcocking and Why Do It?
Let’s start with a quick overview of spatchcocking for anyone unfamiliar with the technique. Spatchcocking involves removing the backbone from a turkey or turkey breast and then flattening it out. This allows the bird to lie flat in one even layer, which promotes faster and more even cooking.
The benefits of spatchcocking a turkey breast include:
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Faster cooking time – With the breast flattened, there is more surface area exposed to heat so it cooks in about 1/3 of the time.
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More even cooking – The meat cooks through more uniformly, preventing dry white meat.
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Better flavor – Seasonings penetrate deeper into the meat when flattened.
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Easier to carve – With the backbone gone and breast flattened, carving is simpler
For just a turkey breast, spatchcocking lets you enjoy deliciously moist white meat in about an hour, versus roasting a whole bird for 2-3 hours. It’s especially perfect for smaller gatherings like Thanksgiving dinner for two.
How to Spatchcock a Turkey Breast
Spatchcocking a turkey breast is simple, Here are the basic steps
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Place breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
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Turn breast over and make a shallow cut along the breastbone. Apply pressure with the heel of your hand to crack and flatten the breastbone.
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Open the breast like a book and press down to fully flatten. The breastbone should crack in multiple places.
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If desired, tuck the wing tips under and tie kitchen string around the perimeter to hold the shape. Alternatively, you can skip trussing.
And that’s it – you’ve spatchcocked the turkey breast! Now it’s ready to be seasoned and roasted.
Determining Cook Time for Spatchcock Turkey Breasts
So how long should you actually cook a spatchcock turkey breast? The cooking time depends on two factors:
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The weight – Heavier breasts need more time.
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The temperature – Higher oven temperatures shorten the cooking time.
Here are general guidelines based on size and oven temp:
| Weight | Temperature | Time |
|---|---|---|
| 3 lbs | 350°F | 50-60 minutes |
| 4 lbs | 350°F | 60-70 minutes |
| 5 lbs | 350°F | 70-80 minutes |
| 6 lbs | 350°F | 80-90 minutes |
For example, a 5 lb spatchcock turkey breast would take 70-80 minutes in a 350°F oven.
These times are for an unstuffed bone-in breast. If you are stuffing the breast, extend the cooking time by about 15 minutes.
Always rely on a meat thermometer for the most accurate doneness. Cook until the thickest part of the breast reaches 160-165°F. The temperature will rise another 5°F as it rests.
Cook Slower at Lower Temps for Moist Meat
To ensure the juiciest possible meat, I recommend roasting spatchcock turkey breasts at moderate oven temps between 325-375°F. High oven temperatures can cause the delicate white meat to dry out before the inside fully cooks.
A lower oven temp like 325°F gives you a bigger window of time between the point when the exterior browns and the interior finishes cooking.
Just keep in mind that cooking at a lower oven temp does require more time. For example, a 5 lb breast may need 90 minutes at 325°F versus 75 minutes at 350°F.
Let It Rest Before Carving
Be sure to let the spatchcock turkey breast rest at least 10-15 minutes before slicing into it.
This resting time allows the juices that have been driven to the surface during cooking to redistribute back into the meat.
If you cut into the turkey breast immediately, those juices will spill out onto the cutting board rather than staying locked into the meat where they belong.
Tenting the turkey breast loosely with aluminum foil as it rests will help keep it warm until ready to carve and serve.
Handy Time and Temperature Guidelines
For easy reference, here are approximate spatchcock turkey breast cooking times for various sizes at different oven temperatures:
| Weight | 325°F | 350°F | 375°F | 400°F |
|---|---|---|---|---|
| 3 lbs | 1 hr 10 min | 55 min | 45 min | 40 min |
| 4 lbs | 1 hr 30 min | 1 hr 10 min | 1 hr | 50 min |
| 5 lbs | 1 hr 45 min | 1 hr 20 min | 1 hr 10 min | 1 hr |
| 6 lbs | 2 hrs | 1 hr 30 min | 1 hr 15 min | 1 hr 10 min |
| 7 lbs | 2 hrs 20 min | 1 hr 45 min | 1 hr 25 min | 1 hr 15 min |
Again, these cooking times are based on unstuffed bone-in turkey breasts. Always use a meat thermometer to confirm doneness, not just cook times.
Handy Spatchcocking and Roasting Tips
Here are some additional tips to ensure spatchcock turkey breast perfection:
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Dry thoroughly – Pat the skin dry before seasoning or the herbs and oil will slide right off.
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Use a rack – Place breast on a rack over a sheet pan so air circulates under and around.
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Season generously – Rub skin liberally with olive oil and seasonings of your choice. Herb butter under the skin is delicious.
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Watch oven temp – Monitor the oven temp with an oven thermometer for best accuracy.
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Use a thermometer – Insert a meat thermometer into the thickest section. Don’t rely on cook times alone.
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Tent if needed – Tent with foil to prevent overbrowning but don’t tightly wrap, which will steam.
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Rest adequately – Never skip the resting time! 10-15 minutes allows juices to redistribute.
Get the Perfect Spatchcock Turkey Every Time
Take the time to spatchcock turkey breasts before roasting for incredibly moist, delicious white meat with crispy seasoned skin in way less time. Follow the guidelines provided for accurate cook times based on the weight and oven temp. Rely on a meat thermometer for doneness and let the breast rest before slicing.
With this complete guide to spatchcocking and cooking turkey breasts, you’ll get ideal results every time. Enjoy your new go-to method for serving up the absolute best turkey breast!
How To Spatchcock A Turkey
With a spatchcocked turkey, you will need to use poultry shears or very strong kitchen shears to cut the backbone out. Regular scissors don’t work and even some kitchen scissors are not strong enough (and a knife is dangerous for this job).
If you plan to spatchcock a turkey, I’d suggest investing in poultry shears or ask the butcher or meat department if they’ll cut the backbone out for you, many of them will and it’ll make your job a lot easier.
- Place a chicken or turkey breast side down on a cutting board. Cut along both sides of the backbone with the poultry shears. Depending on the size of your turkey, it can be very difficult to cut and takes a bit of strength. Be sure to set the backbone aside to make gravy (or freeze it to add to Homemade Chicken Stock).
- Run a knife along the breast bone in the center to “score” it. Flip the turkey over (so it is breast side up) and begin to fold it apart.
- Press very firmly on the center of the turkey breast with the palms of your hand until you hear it snap and flatten out.
- Pull the thighs out to help flatten the bird even more. Once the turkey is flattened, tuck thewing tips under.
This recipe works for spatchcock turkey or spatchcock chicken, the method is the same just the cooking time needs to be adjusted!
A Baking Pan for Spatchcock Turkey
Make sure your roasting pan has a fairly deep rim as the turkey will have drippings that you’ll want for gravy!
I like to keep it simple with fresh herbs and a bit of olive oil. You can add garlic powder but fresh garlic will burn at a high temperature.
I generally don’t use a wire rack but sometimes I do put a few onion slices and celery ribs under the turkey for extra flavor.
Season the skin generously with kosher salt and black pepper.
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
How long does it take to cook a butterflied turkey breast?
How long do you cook a Spatchcock turkey per pound?
Can you spatchcock just a turkey breast?
How long do you cook a turkey breast per pound?
How long does a Spatchcock turkey roast take to cook?
When a whole turkey is roasted, the lean breast meat is fully exposed, while the dark meat in the legs is comparatively protected. This means it’s very easy for the breast to dry out. With spatchcock turkey, white and dark meat cook more evenly. Faster. A 12-to 14-pound spatchcock turkey roasts in about 1 hour.
How do you cook a Spatchcock Turkey?
Rub turkey all over with 2 Tbsp. extra-virgin olive oil. Pour ½ cup water into baking sheet and roast spatchcock turkey, rotating baking sheet halfway through, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 150°, about 1 hour 25 minutes.
What temperature should a Spatchcock Turkey be cooked to?
Once you have one, just get your breast meat to 150ºF and your thigh meat to 165ºF. If you can swing it, a separate oven thermometer is also useful for seeing if your oven is properly calibrated – keep it on the rack you plan on using. Should you brine your turkey first? Spatchcock turkey is always juicy and delicious anyway so you don’t need to!
How long do you cook a turkey breast in the oven?
Roast the meat in a preheated oven for 8-10 minutes per pound. Insert a meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature has reached 165°F (71°C). If the skin darkens before the meat has come to temp, place an aluminum foil tent loosely over the breast. Use sharp kitchen or poultry shears.