How long does it take to cook a spatchcock turkey?

A spatchcock turkey typically roasts in about 70–90 minutes at 450°F, depending on the size. Always use a meat thermometer to ensure the breast reaches 160°F and the thighs hit 175°F before removing from the oven.

Is spatchcocking better than roasting a whole turkey?

Yes, spatchcocking has several advantages. It cooks more evenly, reduces total roasting time, and delivers crispier skin across the bird. It also makes carving easier, especially for holiday gatherings.

Can I spatchcock a turkey the night before?

Absolutely. Spatchcocking a day ahead saves time and allows you to season the turkey overnight. Leaving the bird uncovered in the refrigerator also helps dry the skin, leading to a crispier finish.

What size turkey works best for spatchcocking?

Turkeys between 12–14 pounds are the easiest to spatchcock. Larger birds can still be prepared this way but may require extra effort to handle and a slightly longer cooking time.

Spatchcock Turkey Recipe : 5 Easy Steps to Juicy, Crispy Perfection

Name: Spatchcock Turkey Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 whole turkey (12–14 pounds), fully thawed; 2–3 tablespoons olive oil or melted butter; 1 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon thyme; 1 teaspoon rosemary; 1 teaspoon sage; Fresh garlic cloves and herbs (optional, for under skin)

Description

Learn how to make a spatchcock turkey for juicy, evenly cooked meat and crispy skin in less time than traditional roasting. Perfect for Thanksgiving or any holiday feast.

Ingredients

1 whole turkey (12–14 pounds), fully thawed
2–3 tablespoons olive oil or melted butter
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
Fresh garlic cloves and herbs (optional, for under skin)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450°F (230°C).
Place turkey breast-side down on a sturdy cutting board.
Using sharp kitchen shears, cut along both sides of the backbone and remove it.
Press firmly on the breastbone until the turkey lays flat.
Pat the bird dry with paper towels.
Rub olive oil or melted butter all over the turkey.
Season generously with salt, pepper, garlic, smoked paprika, thyme, rosemary, and sage.
Place the turkey on a wire rack set over a rimmed baking sheet.
Roast until breast reaches 160°F and thighs reach 175°F, about 70–90 minutes depending on size.
Remove from oven and let rest 15 minutes before carving.
Carve into portions and serve with desired sides.

Notes

For extra flavor, season the turkey the night before and refrigerate uncovered. This helps the skin dry for maximum crispiness.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Main Course
Method: Roasting
Cuisine: American