How Long to Cook a 14 lb Spatchcocked Turkey for a Perfectly Roasted Bird

Cooking a spatchcocked turkey has become an increasingly popular preparation method for roasting turkey. By removing the backbone and flattening the bird, it helps the turkey cook faster and more evenly. But when working with a large 14 lb turkey, how long should you cook it to ensure it turns out moist, flavorful and safe to eat?

In this detailed guide we’ll cover everything you need to know about cooking times for a 14 lb spatchcocked turkey.

What is a Spatchcocked Turkey?

Spatchcocking, also known as butterflying, is a technique where the backbone is removed from the turkey and the bird is flattened out. This allows the turkey to lay flat in a roasting pan and cook more evenly since the breast and legs are equally exposed to the oven’s heat.

Compared to roasting a turkey intact spatchcocking has some major advantages

• Reduced cooking time – A spatchcocked turkey can cook in almost half the time since heat penetrates into the thinner cross-section faster.

• Even cooking – Flattening out the turkey promotes uniform cooking between the white and dark meat. No more overcooked breast or undercooked thighs!

• Crispier skin – With more surface area exposed, the skin gets deliciously crispy and browned.

• Easier to carve – Once cooked, the turkey can be carved into perfect slices along the breastbone.

Recommended Cooking Time for a 14 lb Spatchcocked Turkey

The cooking time for a spatchcocked turkey depends on a few factors like the size, shape and actual weight of the bird.

As a general guideline, it takes approximately 10-15 minutes per pound to roast a spatchcocked turkey at an oven temperature of 350°F-375°F.

For a 14 lb spatchcocked turkey, the estimated roasting time would be:

• 2.5 – 3 hours at 375°F
• 3 – 3.5 hours at 350°F

So for a 14 lb bird, plan on roasting for around 2.5 to 3 hours at 375°F.

Always rely on a meat thermometer rather than cooking times alone to determine doneness. The turkey is safe to eat once the thickest part of the breast and thighs reach 165°F. If it’s not quite done, continue roasting and check the temperature every 10-15 minutes until it reaches 165°F.

Let the cooked turkey rest for 15-20 minutes before carving. This allows the juices to redistribute for moist, flavorful meat.

Tips for Roasting a 14 lb Spatchcocked Turkey

Follow these tips to roast a picture-perfect 14 lb spatchcocked turkey:

• Start with a fully thawed turkey – This promotes even cooking. Thaw frozen turkey in the refrigerator for 24 hours per 4-5 lbs.

• Dry the skin thoroughly – Pat the turkey dry inside and out with paper towels. Dry skin makes for crisper skin.

• Loosen the skin – Use your fingers to gently loosen the skin over the breast and thighs. Rub herb butter or oil under the skin which bastes the meat as it roasts.

• Season generously – Coat the turkey all over with olive oil or melted butter. Sprinkle with salt, pepper and favorite herbs or spice rub.

• Use a roasting rack – Place turkey on a V-rack in a roasting pan. This exposes the underside to heat and allows air circulation for crispy skin.

• Maintain oven temperature – Keep the oven fully preheated at 375°F. Open the oven door as little as possible to prevent heat loss.

• Check temperature – Monitor the breast and thigh temperature with a meat thermometer starting after 2 hours. Cook to 165°F.

• Let turkey rest – Once cooked, tent turkey with foil and let rest for 15-20 minutes before carving.

Spatchcocking is a great way to cook turkey evenly, quickly and deliciously. For a 14 lb spatchcocked turkey, plan on a roasting time of approximately 2.5-3 hours at 375°F oven temperature. Rely on an instant-read thermometer for the most accurate doneness – it’s ready once it reaches 165°F in the breast and thighs. With these simple tips, you’ll enjoy a perfectly cooked turkey with crispy browned skin and juicy, flavorful meat this holiday season.