Want to maximize your crispy turkey skin, have the most evenly cooked white and dark meat possible, or roast your turkey in a fraction of the time? Spatchcock Turkey is the way!
Spatchcocking is a method of preparing a turkey by removing its backbone and spreading it flat for cooking.
Also called “butterflying,” spatchcocking is a common preparation method for chicken, and it works fantastically for turkey too.
While Classic Roast Turkey looks the most Norman Rockwell-esque on a platter, spatchcocking turkey has serious advantages over whole roast turkey.
Not only would many meat perfectionists argue that spatchcocking turkey is worth it for the juicy, even cooking and crispy skin, but they’d also tell you it’s the absolute BEST way to cook turkey, period.
Roasting a spatchcock turkey has become an increasingly popular cooking method for the big bird on holidays like Thanksgiving. Spatchcocking, also known as butterflying, is the process of removing the backbone and flattening the turkey before roasting This technique allows the turkey to cook more evenly and quickly than the traditional method. However, to achieve the best results when spatchcocking a turkey, having the proper size pan is key
Factors to Consider for Pan Size
Choosing the right size pan for your spatchcock turkey depends on a few factors
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Turkey weight – The size of your turkey is the primary consideration. You’ll need a pan large enough to comfortably fit the flattened bird without overcrowding
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Pan depth – A shallow roasting pan with short sides is ideal, as it exposes more surface area to the oven’s heat for crispy skin.
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Air circulation – Make sure there is enough room around the turkey for air to properly circulate and ensure even cooking.
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Pan material – Stainless steel and aluminum pans conduct heat well. Nonstick or enamel coatings can help prevent sticking.
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Pan accessories – A roasting rack elevates the turkey for better airflow. Liquid can be added to the pan to prevent drippings from burning.
Recommended Pan Sizes
Here are some general recommended pan sizes based on spatchcock turkey weight:
- 8 to 12 lbs – use a half sheet pan (18″ x 13″)
- 12 to 16 lbs – use a large roasting pan (16″ x 13″)
- 16 to 20 lbs – use a full sheet pan (18″ x 26″)
- 20 to 24 lbs – use a full sheet pan or divide between two half sheet pans
For larger birds over 24 pounds, splitting the turkey in half may be necessary to fit it onto pans. Commercial-grade aluminum half and full sheet pans provide plenty of room for big spatchcock turkeys while allowing air to circulate freely.
Other Helpful Tips
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Test your pan size by placing the flattened turkey in the pan before cooking day. Ensure it fits with room to spare.
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Line the pan with foil to ease cleanup. Tuck foil under bird so juices don’t leak.
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Add stock, wine or water to the pan during roasting to prevent drippings from burning.
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Use a meat thermometer to determine doneness, not cook times. Cook to 165°F in the breast and 180°F in thighs.
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Let the turkey rest 10-15 minutes before carving for juicy, tender meat.
Finding the perfect pan size for your spatchcock turkey takes a little planning, but is worth the effort for a perfectly roasted bird. With an adequately sized pan and frequent temperature checks, you’ll achieve crispy skin, moist meat and delicious pan drippings for gravy. Spatchcocking speeds up roasting time, and using the right pan will guarantee holiday success.
Step 3: Flatten the Turkey
- Flip the turkey over and pull the legs away from the breastbone.
- Place your palms FIRMLY in the center of the turkey breast and press down hard. Really put your weight into it!
- Repeat, pressing firmly again and again (think turkey CPR). The turkey will flatten and you’ll hear the breast bone crack. The sound of success!
- Pull the legs and thighs away from the center even more, so it lays as flat as possible.
- YOU JUST SPATCHCOCKED A TURKEY! Great job!
You can cook spatchcock turkey on the grill, in a smoker, or roast it in the oven.
Below covers cooking spatchcock turkey in the oven, since this is the most common method (and most of us don’t have a Traeger!).
An excellent way to flavor turkey is with herb butter.
- Mixed softened butter with garlic, fresh rosemary or thyme, salt, and butter.
- Rub the butter under the turkey skin and on top for max flavor penetration and juiciness.
From there, adding aromatics like apples, carrots, celery, and fresh herbs to the roasting pan will perfume the turkey as it cooks, as well as add flavor to the drippings.
Equipment Note
If you are cooking a turkey that is larger than 16-pounds, you will need an industrial-sized sheet pan. Look at a restaurant supply store and be sure it will fit in your oven.
Juiciest Spatchcocked Turkey
FAQ
How big of a pan do I need to spatchcock?
How big should a roasting pan be for turkey?
Is a 20 lb turkey too big to spatchcock?
Do you need a wire rack to spatchcock a turkey?