can you spatchcock a 22 lb turkey

The turkey is the star of the show on Thanksgiving Day, golden and juicy. But it can also be problematic. It takes up space in the oven, for one thing. Doesn’t that bird know you have green bean casserole, sweet potatoes, and rolls waiting in line? Plus it is often overcooked, and half the skin—which we want ultra crisp—is soaked and squidgy at the bottom of the bird. But a little time-saving trick of laying the bird out flat while roasting is a complete game-changer on all fronts. If you’re the type of person who thinks outside the box with an affinity for the unorthodox, keep reading. This fast-roasting turkey method is for you.

The origins of the word spatchcock are vague and disputed, though it is generally agreed that the word comes from Scottish or Irish usages. No matter its origin, when the term is applied to whole fowl, it is equivalent to “butterflying.” We’ll do a deeper dive into the exact process below, but in essence, we flatten the bird out by removing the backbone and arranging the legs and wings around the breast, like rays shining out from a white-meat sun. This vastly increases the surface area, much improving it over the semi-spherical shape it originally inhabits.

“But what,” we hear you asking, “about the perfect turkey being brought to table to be carved by Grandfather?!?” And we suppose that is something of a fair question, but we would also remind people that Norman Rockwell was famous for being a painter, not a cook. Just because it’s pretty doesn’t mean it’s the best way to cook something! We’re not the only ones who think so, either.

Can You Spatchcock a 22 lb Turkey? Everything You Need to Know

With the holidays right around the corner, it’s time to start planning that big turkey dinner And if you’re cooking a large 22 lb bird, you may be wondering if spatchcocking is the right technique Spatchcocking, also known as butterflying, is a method of preparing poultry by removing the backbone and flattening it out before roasting. This results in more even cooking, crispy skin, and faster cook times. But is spatchcocking feasible for a huge 22 lb turkey?

The short answer is yes – with some preparation and the right tools, spatchcocking a 22 lb turkey is absolutely doable. Here’s everything you need to know about spatchcocking large turkeys, including step-by-step instructions, tips for trussing, estimated cook times, and more.

What is Spatchcocking?

Spatchcocking refers to the process of removing the backbone from a bird and flattening it out before cooking. This allows heat to penetrate the meat evenly from all sides, resulting in quicker, more uniform cooking. Spatchcocking also maximizes the skin surface area for extra crispy skin.

While this technique works for all kinds of poultry, it’s especially useful for larger birds like turkey since it reduces overall roasting time. A spatchcocked turkey cooks in about half the time of a traditionally roasted whole turkey.

Benefits of Spatchcocking a Turkey

There are several advantages to spatchcocking turkey:

  • Shorter cook time – The backbone removal and flattened shape reduces cooking time significantly. A 20 lb spatchcocked turkey may cook in only 2 hours versus 4-5 for a whole turkey.

  • Even cooking – Flattening allows heat to penetrate both white and dark meat evenly. No dry breast or undercooked thighs.

  • Crispier skin – With more surface area exposed to the hot oven air, skin crisps up beautifully all over.

  • Easy to carve – Spatchcocking makes carving so much simpler after cooking.

  • Easier seasoning – Spice and herb rubs can coat the meat evenly when flattened out.

Step-by-Step Guide to Spatchcock a 22 lb Turkey

Here are the simple steps for spatchcocking a large 22 lb turkey:

  1. Remove neck and giblets from the turkey cavities. Pat the outside dry with paper towels.

  2. Place breast side down on a cutting board. Position legs facing you for backbone access.

  3. Using sturdy kitchen shears, cut closely along one side of the backbone from tail to neck. Repeat on the other side to remove.

  4. Flip turkey over breast side up. Press firmly on the breastbone to flatten completely.

  5. Tuck wings under and rotate legs out to the sides. Tie legs together if needed to fit in roasting pan.

  6. Generously season all over. Roast at 450F for 30 minutes, then reduce heat to 325F. Continue roasting approximately 15 minutes per pound until 165F at thickest part of thigh. Rest 20 minutes before slicing and serving.

Trussing the Legs

With an extra large spatchcocked turkey, you may need to truss or tie the legs to make it fit properly in your roasting pan.

Simply take kitchen twine or silicone bands and loop around each drumstick, binding them together. Then wrap the string or bands around the bottom of the legs to secure. This helps contain the legs for even cooking.

Estimated Roasting Time

A spatchcocked 22 lb turkey will take much less time to roast than a traditionally cooked bird. Plan for around 4-5 hours total roasting time:

  • Roast at 450F for 30 minutes
  • Reduce heat to 325F
  • Continue roasting approximately 15 minutes per pound
  • Cook until 165F at the thighs

Monitor temperature and tent the breast with foil if browning too quickly. Let rest 20 minutes before carving.

The Benefits Outweigh the Challenges

Spatchcocking does require some initial hands-on preparation and a sturdy cutting board for backbone removal. However, the benefits of quick, even cooking and gorgeously crisped skin make the extra effort worthwhile. With the right tools and some practice, spatchcocking a 22 lb turkey is absolutely achievable for your next Thanksgiving or holiday feast. Just be sure to give yourself adequate time for preparation and leave room for the flattened bird in your roasting pan.

can you spatchcock a 22 lb turkey

Preferred by people who know

Mark Bittman of the NY Times, and the author of How to Cook Everything, once put together a minimalist Thanksgiving dinner to cut down on prep, cook time, and ingredients so he could have time and energy to actually enjoy the meal with family and friends. This method was part of it. Bittman’s first spatchcocking video made its appearance in 2008. Since then a number of celebrity chefs have also applied the same method, with spatchcocking becoming an official foodie trend by 2012.

Kenji Lopez-Alt is another chef who swears by a flat bird! His discussion about and recipe for a spatchcocked turkey and many others can be found in his book, The Food Lab.

Cook after cook, professional after professional—people who know prefer the spatchcock method.

  • It’s a Timesaver: To take the time out of the turkey roasting process, Mark splits and flattens out the turkey. With the turkey flattened out, the amount of exposed surface area increases and the overall thickness of the bird comes down to a nearly even level. With this preparation, you can blast the turkey at a higher oven temperature to expedite the cooking process. Depending on the size of the bird, it could take only 45 minutes to cook all the way through. Spatchcocking addresses the issues of not only time, but oven space too. With the turkey flattened out, you’ll still have room in the oven for pies, rolls, and anything else you may be baking.
  • Flat Shape = Even Cooking: A turkey is pretty much spherical in shape; no wonder there are issues with even cooking! In a spatchcocked turkey, the legs will be far more exposed than a turkey in its natural shape. This is great because the dark meat needs to reach a higher temperature than the light meat in the breast.
  • Juicier Meat and Crisper Skin: On a spatchcocked bird, all of the skin is facing up and fully exposed. This will result in a turkey with crackling crisp skin and even browning all around. As the juices render from the skin, they help keep the meat nice and moist.
  • Better Gravy: With removing the backbone, you have another component to add flavor to your gravy. Make a quick stock using the neck, giblets and backbone, and use that in addition to the drippings from the turkey to make your gravy. No need to use store-bought chicken stock to make the gravy. (Not that you’ll need gravy for your bird … you won’t. But you will need some for your potatoes.)
  • The Drippings: Oh, the drippings! Fill the bottom of your sheet tray with carrots, celery, onion, parsnip, turnip, green apple, herbs, and lemon. As you cook your bird, the juices and butter (don’t forget the butter) run down, not into the bird’s own cavity, but into a hot pan filled with aromatic goodness. The veggies braise and cook in the juices, producing the BEST pan sauce ever. No need for thickener, no need for gravy. Just dip the meat in this stuff, scoop up the veggies with it, and you’ll never want to cook your bird another way.

Disadvantages:

We’ve exhausted the good points of this method, but what are the drawbacks? The most common complaint about spatchcocking is that it “just doesn’t look right”. Well, we’ve already established that we don’t need to hold onto that piece of ill-gotten nostalgia. The only real drawback is the anatomical aspect of the process. It could be deemed … unpleasant. For the squeamish. But really, it’s quite satisfying once you give it a try.

Enough talk about why spatchcocking is so great. It’s so much easier than you might think! All you need are a cutting board, poultry shears, and a chef’s knife. As long as you’re not squeamish to the sound of bones breaking, it’s a cinch.

Follow These Easy Steps:

  • Pat the turkey dry and place it backbone side-up on a cutting board.
  • Use poultry shears and cut on either side of the backbone, starting from the bottom cutting up toward the neck. If you get to an area that you can’t get through with the shears, use a knife to crack through. You have now removed the backbone. Set aside to use when making your gravy.
  • Make a cut either down the center of the breastbone or one cut on either side of it. Turn the turkey breast side up.

can you spatchcock a 22 lb turkey

  • Flatten the bird out by pressing down on the breastbone with your palms, and break it (ribs will break too). You may need to stand on a stool for more leverage.

can you spatchcock a 22 lb turkey

  • Tuck the wings under and move the legs out toward the side. Trim the excess neck skin. Your bird is now spatchcocked and ready to go.

can you spatchcock a 22 lb turkey

Spatchcocked turkey roasting temp

Once your bird is well flattened, it’s time to roast. Cook your bird at 425°F (218°C) until it reaches an internal temperature on your ChefAlarm® of 155°F (68°C). (If that seems low, read our article on chicken internal temps—the same concepts apply to turkey as they do to chicken. Trust us, a turkey cooked to that temp will be WAY juicier than one cooked to a higher temp.) Verify that temperature with your Thermapen® ONE to make sure you don’t find any lower temperatures. If you don’t, you’re done! Chances are you’ll have cooked a 16-pound turkey in about 90 minutes. Wow!

can you spatchcock a 22 lb turkey

We hope you give this unorthodox turkey a try. It is better in every way and will provide you with a turkey that people will actually enjoy eating, not just pretend to like. Stick to our recommended temps, don’t forget the aromatics, and you’ll be crowned Thanksgiving royalty, for sure.

can you spatchcock a 22 lb turkey

How to Spatchcock a Turkey

FAQ

How long does it take to cook a 22 pound spatchcock turkey?

How long to roast it. At 425°F / 218°C, estimate 4 to 6 minutes per pound of spatchcocked turkey.Nov 1, 2019

What is the maximum size turkey for spatchcock?

Turkey – Obviously, you’ll need a whole turkey. Spatchcocking works best on turkeys no more than 25 pounds. Last year, I spatchcocked a 25-pound turkey, and it was the maximum size to fit onto my extra large roasting pan and baking sheet. Any larger, and the turkey won’t fit.

What are the downsides of spatchcocking?

Links
  • Presentation: Some people may prefer the traditional presentation of a whole turkey. 

  • Cooking surface: Spatchcocked birds require more space to cook, such as a larger baking sheet or grill grate. 

  • Anatomical process: Some people may find the process of spatchcocking unpleasant. 

How long should a 22 lb turkey be cooked?

Regular Oven 325°
Weight Cook Time (Unstuffed) Cook Time (Stuffed)
7-10 lbs. 2½-3 hrs. 2¾-3½ hrs.
10-18 lbs. 3-3½ hrs. 3¾-4½ hrs.
18-22 lbs. 3½-4 hrs. 4½-5 hrs.
22-24 lbs. 4-4½ hrs. 5-5½ hrs.

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