Cooking a spatchcocked turkey this year? We’ve got you covered below with everything you need to prepare your bird, instructions on how long to roast a spatchcock turkey, plus a classic herb spatchcock turkey recipe.
Spatchcocking is the process of removing the backbone of a whole turkey, chicken, or other poultry for roasting, and pressing the bird to lay flat in the pan.
Cooking a big 20 lb spatchcocked turkey can seem daunting, but following some key tips will ensure it turns out juicy, flavorful and cooked to perfection In this comprehensive guide, we’ll cover everything you need to know about spatchcocking, timing, temperature and more when cooking a sizable 20 lb bird.
What is Spatchcocking?
Spatchcocking is a technique where the backbone is removed and the turkey is flattened out This allows for more even and faster cooking
The process involves using a sharp pair of kitchen shears or strong scissors to cut along both sides of the backbone, removing it completely Then, the breastbone is pressed down firmly to flatten the turkey out
Benefits of Spatchcocking a Turkey
There are several advantages to spatchcocking a turkey:
- Promotes even cooking and browning since the turkey lays flat
- Allows for faster roasting time compared to cooking a whole turkey
- The breast meat in particular cooks more quickly, preventing it from drying out
- Crispy skin is easier to achieve
- Easier to season and baste a flattened turkey
- Takes up less oven space
How Long to Cook a 20 lb Spatchcocked Turkey
A general guideline is to roast a spatchcocked turkey for around 15 minutes per pound at 350°F.
For a 20 lb spatchcocked turkey, this equals a roasting time of approximately 4 hours and 15 minutes at 350°F.
However, cooking times can vary based on factors like the shape and dimensions of each bird and oven calibration.
Use a Meat Thermometer
Rather than relying solely on the time guidelines, using an instant-read meat thermometer is the best way to determine doneness and prevent overcooking.
The turkey is done when the thickest part of the breast reaches 160°F and the thighs reach 165°F. Monitor the temperature during the last hour of estimated cook time.
Add Extra Time if Stuffed
If you choose to stuff your spatchcocked turkey, allow for about 30 minutes of additional cooking time.
Stuffing adds mass that requires more roasting time for the interior to reach a safe temperature. An unstuffed turkey will cook faster.
Spatchcocking Tips
Here are some useful tips to ensure spatchcocking success:
- Use sharp, sturdy kitchen shears or strong scissors to cut out backbone
- Place turkey breast-side down on a cutting board to spatchcock
- Press down firmly and evenly on the breastbone to flatten
- Tuck wing tips under body so they don’t burn
- Pat turkey dry inside and out before seasoning
- Season liberally under and on top of the skin
How to Prepare and Roast a 20 lb Spatchcocked Turkey
Follow these steps for roasting turkey perfection:
- Spatchcock the Turkey: Remove backbone using kitchen shears. Flip over and press to flatten breastbone.
- Dry Thoroughly: Pat turkey dry inside and out with paper towels.
- Season Well: Generously season under and on top of the skin with salt, pepper, herbs, aromatics, butter, etc.
- Preheat Oven to 350°F: High heat isn’t necessary for a spatchcocked turkey. 350°F allows the interior to cook through.
- Roast for about 4 hours 15 minutes: Calculate 15 minutes per pound for approximate cook time.
- Use a Meat Thermometer: Check temperature about 1 hour before estimated finish time. Turkey is done at 160°F in breast, 165°F in thighs.
- Let Rest Before Carving: Allow turkey to rest for 20-30 minutes before slicing for juicy meat.
Best Practices for Roasting a 20 lb Spatchcocked Turkey
Follow these top tips when roasting your turkey:
- Start with a fully thawed turkey if frozen. Give 2-3 days to thaw in the fridge.
- Make sure oven racks are adjusted to fit the bird, or use a roasting pan if needed.
- Place your spatchcocked turkey on a roasting rack inside a large rimmed pan.
- Add aromatics to the pan – onions, carrots, celery, herbs, garlic, citrus, etc.
- Roast your spatchcocked turkey breast side up on the center oven rack.
- Use a meat thermometer for the most accurate doneness reading.
- Allow the roasted turkey to rest before carving for moist, tender meat.
- Make gravy with the flavorful pan drippings after roasting.
How long to roast it
At 425°F / 218°C, estimate 4 to 6 minutes per pound of spatchcocked turkey. Keep in mind that this will vary based on the initial temperature of the turkey when it goes into the oven, so try to bring it to room temperature before you start. Use an instant read thermometer to start checking for doneness at the low end of the estimated time. Using this as a guide, roast:
- 10 pound spatchcock turkey for 40 to 60 minutes
- 15 pound spatchcock turkey for 60 to 90 minutes
- 20 pound spatchcock turkey for 80 to 120 minutes
- 25 pound spatchcock turkey for 100 to 150 minutes
Should you brine your spatchcocked turkey?
Spatchcock your turkey before brining. You’ll want the surface of the bird to be as dry as possible so that you can easily hold and move it.
But, to brine or not to brine, that is the question. Turkey can be salt-water brined, dry-brined, or left unbrined. We answered all of your questions on brining and did an side-by-side comparison of several turkeys last year. You can see our complete brining guide here.
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
How long does it take to spatchcock a 20 lb turkey?
15 pound spatchcock turkey for 60 to 90 minutes. 20 pound spatchcock turkey for 80 to 120 minutes. 25 pound spatchcock turkey for 100 to 150 minutes.Nov 1, 2019
How long does it take to cook a 20 lb whole turkey?
| Turkey Weight | Servings | Cooking Time |
|---|---|---|
| 10 to 12 lb | 6 to 8 | 2 1/4 to 2 3/4 hours |
| 12 to 14 lb | 8 to 10 | 2 3/4 to 3 hours |
| 15 to 18 lb | 10 to 12 | 3 1/4 to 4 hours |
| 18 to 20 lb | 12 to 14 | 4 to 4 1/4 hours |
Is it better to cook a turkey at 325 or 350?
-
350 degrees:This is the most common recommended temperature for roasting a turkey, offering a good balance between cooking time and achieving a crispy skin while keeping the meat moist.
-
325 degrees:While considered a “slow and steady” method, cooking at 325 degrees may take longer and might result in less crispy skin.
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High-heat start:Some recipes suggest starting at a higher temperature (like 425 degrees) for the first part of cooking to brown the skin quickly, then lowering to 350 degrees to finish cooking the turkey evenly.
Does spatchcock reduce cooking time?
Perfect for the oven or the BBQ, spatchcocking your bird will cook faster and more evenly.