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.
Spatchcocking a turkey has become an increasingly popular preparation method for the big bird. Also known as butterflying, spatchcocking involves removing the backbone and flattening the turkey before roasting. This technique allows for more even and quicker cooking compared to roasting a turkey intact. However, to get the best results when spatchcocking turkey, using the proper size pan is key.
Factors to Consider for Pan Size
There are a few important factors to take into account when selecting a pan size for your spatchcocked turkey:
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. A pan that’s too small risks uneven cooking.
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. Deep pans can steam the turkey rather than roast it.
Air Circulation
Ensure there is adequate room around the turkey for air to properly circulate and ensure even roasting. Overcrowding prevents proper airflow.
Pan Material
Stainless steel and aluminum pans conduct heat well. Nonstick or enamel coatings can help prevent sticking.
Pan Accessories
A roasting rack elevates the turkey for better airflow underneath. Adding liquid to the pan prevents 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 – split between two pans or use an extra large pan
For birds over 24 lbs, splitting the turkey in half may be needed to fit it onto standard sheet pans. Commercial-grade aluminum half and full sheet pans provide ample room for large spatchcock turkeys while allowing air circulation.
Other Helpful Tips
- Test the pan size by placing the flattened turkey in it before cooking. Ensure it fits with extra room.
- Line the pan with foil to ease cleanup. Tuck foil under the bird to catch drips.
- Add stock, wine or water during roasting to prevent drippings from burning.
- Use a meat thermometer, not cook times, to determine doneness. Cook to 165°F in breast, 180°F in thighs.
- Let the turkey rest 10-15 minutes before carving for juicy, tender meat.
Common Questions About Pan Size
How big of a pan do I need for a 24 lb spatchcock turkey?
For a 24 lb spatchcocked turkey, use an extra large roasting pan, full sheet pan, or divide between two smaller pans. Ensure adequate room around the flattened bird for airflow
What size pan fits a 20 lb spatchcock turkey?
A 20 lb spatchcocked turkey will fit nicely in a full sheet pan, which measures 18 x 26 inches. This allows space for air circulation to ensure even cooking.
Can I use a baking sheet for spatchcock turkey?
Yes, a rimmed baking sheet can work well, especially lined with foil and fitted with a wire rack to elevate the bird. Aim for at least 18 x 13 inches for a 12-16 lb turkey.
Do I need a roasting rack for a spatchcock turkey?
A rack isn’t required but is recommended. It promotes air circulation under the bird for even cooking. A rack over a rimmed baking sheet works well.
What if my turkey is too big for one pan?
For very large birds over 24 lbs, ask the butcher to split the turkey in half. Cook each half separately on its own pan. Another option is to use two smaller pans side by side.
Choosing the Right Pan for Perfectly Roasted Turkey
Taking the time to find an adequately sized pan for your spatchcocked turkey is worth the effort. With enough room to spread out and proper airflow, your turkey will cook evenly throughout. Follow temperature guidelines, not cook times, for ideal doneness. Combined with frequent basting and a flavorful dry rub or herb butter, the right pan will lead to golden crispy skin, juicy tender meat, and mouthwatering pan drippings for gravy. Let your spatchcocked masterpiece shine by selecting the best suited pan for the job.
Avoiding Dry Turkey
Although per the FDA turkey should be cooked to 165 degrees F, its temperature will rise as it rests. To avoid dry meat, pull spatchcock turkey when it reaches 150 degrees F in the breast and 160 degrees F to up to 180 degrees F in the thigh.
The one (maybe only) downside of spatchcock turkey is you don’t have the dramatic moment of setting the whole turkey on the table.
GREAT OPTION: Carve the turkey, arrange it beautifully on a serving platter, then present the platter instead.
- Your guests will still ooohh and ahhhh at its beauty.
- When they taste the succulent meat and crispy skin, they’ll never want you to cook a turkey any other way!
Spatchcock turkey is very similar to carving a whole turkey. See How to Carve a Turkey for a step-by-step guide, including a video tutorial.
Step 1: Cut Up One Side of the Backbone
- Use poultry shears and work in small snips (the shears will not glide).
- Start at the tail end and work your way up around the thigh joint towards the neck.
- Hold the bird firmly with your non-cutting hand and be careful to keep it out of the way.
- You’ll be cutting through the rib bones, so use firm pressure and expect to hear cracks.
- Be careful!
