Can You Spatchcock a 20 lb Turkey? A Complete Guide

Spatchcocking a turkey has become an increasingly popular preparation method in recent years. By removing the backbone and flattening the bird, you can roast a turkey to crispy, golden brown perfection in a fraction of the traditional roast time. But can you successfully spatchcock a large 20 lb turkey?

The short answer is yes, you absolutely can spatchcock even very large turkeys! With some simple techniques, a little prep work, and the right roasting tools, a 20 lb spatchcock turkey can turn out just as juicy, flavorful and beautiful as a smaller bird.

In this complete guide, we’ll cover everything you need to know to spatchcock a 20 lb turkey with confidence, including:

• Benefits of spatchcocking
• Step-by-step instructions
• Tools and equipment
• Roasting times
• Carving tips

Why Spatchcock a Turkey?

Spatchcocking provides some major advantages over roasting a turkey whole:

• Even cooking: With the backbone removed and bird flattened, the thick thighs and legs cook at the same rate as the delicate breast meat. No more dried out breast or underdone legs!

• Faster cooking Spatchcocking significantly reduces oven time, cooking a turkey in about half the time of a traditional roast A 20 lb spatchcock turkey takes only 2 1/2 – 3 hours

• Better browning: The flattened shape exposes all the skin evenly to the hot oven air, leading to crispier, more evenly browned skin.

• Easier carving With the backbone gone and breastbone easily accessible, carving is much simpler

• More oven space: The flattened shape takes up less vertical space, leaving room for more side dishes.

With all these advantages, it’s easy to see why more and more home cooks are opting to spatchcock their Thanksgiving or Christmas bird. A little extra prep yields big rewards!

Step-By-Step Instructions

Spatchcocking a large turkey is simple with just a few easy steps:

Prep

Remove neck and giblets and pat the turkey dry. Have sharp kitchen shears or poultry shears ready.

Remove the backbone

Place the turkey breast side down. Using shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove it completely.

Flip and flatten

Turn breast side up. Press firmly on the breastbone with the heel of your hand until flattened. You should hear the bone crack.

Tuck wing tips

Fold the wing tips under to prevent burning. Your turkey is now ready for delicious spatchcock roasting!

Equipment Needed

A few key tools will make spatchcocking a 20 lb turkey even easier:

• Sharp shears: Sturdy poultry shears will cut right through the turkey backbone cleanly. Kitchen shears can work too.

• Large cutting board: Give yourself plenty of room to work by using a large, sturdy cutting board that can hold the hefty bird.

• Heavy roasting pan: Choose a heavy pan like stainless steel or enameled cast iron. Sturdy racks prevent sagging.

• Instant read thermometer: Monitoring temperature ensures the bird reaches a safe minimum of 165oF in the thigh.

• Carving tools: A quality carving fork and long slicing knife neatly portion the roast turkey.

How Long to Roast a 20 lb Spatchcock Turkey

The reduced oven time is one of the biggest perks of spatchcocking. Here are general guidelines for roasting a 20 lb spatchcocked turkey:

• Oven temperature: Roast at 425°F to crisp the skin. 350°F works too.

• Cook time: Plan on around 2 1/2 – 3 hours total time.

• Internal temperature: Cook until breast reaches 150°F and thighs reach 165°F.

• Rest time: Let rest 20-30 minutes before carving for juicier meat.

The exact time will vary based on the shape and thickness of your particular bird. Checking the temperature with an instant read thermometer is the best way to test doneness.

Carving a Large Spatchcock Turkey

Carving a spatchcock turkey is much simpler than wrestling with a whole intact bird! Follow these easy steps:

• Remove the legs by cutting through the hip joints. Slice thighs from drumsticks.

• Make an angled slice on both sides of the breastbone to remove each breast half.

• Cut the breast halves crosswise into neat slices.

• Arrange slices on a platter with legs and thighs. Spoon over pan juices.

With these simple techniques and a little practice, you can successfully roast a beautifully bronzed 20 lb spatchcock turkey worthy of any holiday feast! Let us know how your big bird turns out.

Links