How Long to Cook a Spatchcock Turkey at 300 Degrees for Perfectly Moist and Tender Meat
Cooking a whole turkey can be intimidating. With its large size and uneven shape, it’s hard to get all parts cooked evenly. The breast meat often ends up dry and overcooked while the thighs remain underdone. Spatchcocking is a great solution to get a perfectly cooked turkey with crisp skin and moist meat in a fraction of the time.
What is Spatchcocking?
Spatchcocking, also known as butterflying, is a technique where the backbone is removed so the bird lays flat. With the turkey flattened, it cooks faster and more evenly since the breasts and thighs are exposed to similar heat.
The steps are simple:
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Place turkey breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.
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Flip turkey over. Press down firmly on the breastbone to flatten the bird. You should hear it crack as it flattens.
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Tuck wing tips under so they don’t burn. The spatchcock turkey is ready for seasoning and roasting.
Why Cook a Spatchcock Turkey at 300 Degrees?
Cooking the spatchcock turkey at a moderate 300°F gives you the best of both worlds. The temperature is hot enough to crisp the skin beautifully without overcooking the delicate white meat.
Compared to roasting a whole turkey which takes 3-4 hours, a spatchcock turkey cooks in only 1-2 hours depending on weight. The quicker cook time prevents the meat from drying out.
How Long Does it Take to Cook a Spatchcock Turkey at 300 Degrees?
Cooking times will vary slightly depending on the size of your turkey. Here are general guidelines for how long to roast a spatchcock turkey at 300°F:
- 10-12 lb turkey: Cook for approximately 1 1⁄4 – 1 1⁄2 hours
- 12-15 lb turkey: Cook for approximately 1 1⁄2 – 2 hours
- 16-18 lb turkey: Cook for approximately 2 – 2 1⁄4 hours
- 20-22 lb turkey: Cook for approximately 2 1⁄4 – 2 1⁄2 hours
Always use an instant-read meat thermometer to check for doneness instead of relying solely on time. The turkey is done when the thickest part of the breast reaches 165°F and the thighs reach 175°F. If stuffed, expect the cook time to be up to 30 minutes longer.
Tips for Perfectly Cooked Spatchcock Turkey
Follow these tips for the best spatchcock turkey roasted at 300 degrees:
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Dry brine the turkey overnight in the fridge. This seasons the meat and crisps the skin.
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Loosen the skin from the breast and rub flavored butter or oil underneath which bastes the meat as it cooks.
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Cook the turkey on a wire rack inside a rimmed baking sheet to allow air flow all around.
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Let rest 15-20 minutes before carving so juices redistribute through the meat.
Get Perfect Crispy Skin
Crispy browned turkey skin is half the appeal of roasting a spatchcock turkey. Follow these tips for irresistibly crispy skin at 300°F:
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Pat the turkey dry and let air dry uncovered in the fridge overnight after spatchcocking.
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Avoid basting or tenting with foil which causes soggy skin.
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Rub the skin with oil or butter before roasting. This browns and crisps the skin beautifully.
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Place turkey skin side up on a V-rack inside a rimmed baking sheet so air circulates all around.
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Increase oven temperature to 400°F for the last 15-30 minutes if the skin needs more browning.
Serve an oven-roasted spatchcock turkey with all the classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce. With its quick cook time and foolproof method, spatchcock turkey takes the stress out of cooking the holiday bird. Crisp browned skin enveloping tender and juicy meat is sure to wow your guests.
How to Smoke a Spatchcock Turkey
As with smoking a turkey (unspatchcocked), spatchcocked turkeys can be cooked in several different ways. Smoking it low and slow is one of our favorites.
Here’s how to smoke a spatchcocked turkey that’ll steal the show:
- Prep the bird: Start by spatchcocking your turkey—remove the backbone and flatten it out for even cooking. Pat it dry for maximum crispiness.
- Season generously: Rub your turkey with olive oil, then hit it with your favorite blend of Traeger rubs or a mix of herbs, salt, and pepper. Make sure to get under the skin too. You can also brine your turkey (but more on that later).
- Fire up the pellet grill: Preheat your Traeger to 225°F. Low and slow is the name of the game for that rich, smoky flavor. Make sure to pick a good wood pellet flavor for smoking (though our Turkey Blend Pellets are always a good move). Take a look at our guide to the best pellets for a smoking turkey for options.
- Smoke it to perfection: Place the turkey breast side up and smoke until the internal temperature hits 160°F. This should take about 3-4 hours, depending on the size. Make sure to use a MEATER internal meat thermometer so can monitor the turkeys internal temperature with ease.
- Crank the heat: For that final crispy skin, turn the grill up to 375°F and cook for another 20-30 minutes, or until the internal temp reaches 165°F. Let it rest before you dive into learning how to carve a turkey.
Check out our smoked spatchcock turkey recipe so you can try this method out.
How to Spatchcock a Turkey Like a Pro
Spatchcocking looks intimidating, but its not just for pitmasters. Once you know the steps, even a beginner griller can do it.
Spatchcocked Turkey | Better. Faster. Juicier.
FAQ
How long does it take to cook a spatchcock turkey at 300 degrees?
Reduce the Traeger temperature to 300℉ and continue to cook until the internal temperature reaches 160℉, for 3-4 hours more. Remove the turkey from the grill and let rest for 20-25 minutes before carving. The internal temperature will continue to rise to a finished temperature of 165°F.
How long does it take to cook turkey at 300?
| Cooking Temperature | Weight Unstuffed | Estimated Cooking Time |
|---|---|---|
| 300ºF | 14-18 lbs. | 2½ – 3 hours |
| 300ºF | 18-22 lbs. | 3 – 3½ hours |
How long does a Spatchcock turkey take at 275?
A spatchcock turkey should be smoked somewhere between 225-275℉ for approximately 20-40 minutes per pound.Oct 30, 2024
Is it safe to cook a turkey overnight at 300 degrees?
It is not safe to cook any meat or poultry in an oven set lower than 325 °F.
How long do you cook a Spatchcock Turkey?
A spatchcock turkey is a whole turkey that has been butterflied and flattened. This allows for even cooking and browning of the skin. When cooking a spatchcock turkey in the oven, plan on cooking it for about 11 minutes per pound at 350 degrees Fahrenheit. How long to cook a 12 lb spatchcock turkey?
What temperature should a Spatchcock Turkey be cooked at?
The best cooking temperature for a spatchcock turkey will vary depending on the size of the bird and the desired level of doneness. However, as a general rule, it is best to cook a spatchcock turkey at a moderate temperature, around 350 degrees Fahrenheit. This will ensure that the meat is cooked without being dry or overcooked.
How long do you smoke a Spatchcock Turkey?
You will be pulling out your smoker every year to smoke your spatchcock turkey. Remember to cook the turkey for about 2 1/2-3 hours at 300°F. If you cook your bird at 325°F or 350°F, remember to monitor its temperature so it doesn’t dry out. Lastly, always keep the temperature stable to end up with the best-smoked spatchcock turkey.
How long do you cook a Spatchcock Turkey in a pressure cooker?
The cook time will be longer, generally around 10 hours on the low setting. Additionally, you will need to baste the turkey periodically during cooking to prevent it from drying out. If you’re short on time, cooking a spatchcock turkey in a pressure cooker is a great option.
How do you Spatchcock a Turkey?
To spatchcock turkey, we recommend using kitchen shears to remove the backbone. A sharp knife or meat cleaver can alternatively be used. Check out GrillGirl’s spatchcocking tutorial below to get you started. Pat the turkey dry. Place it breast-side down on a cutting surface. Starting at the tail, make an incision along one side of the backbone.
How long does it take to cook a Turkey?
As a basic guideline, you can expect your turkey to take around 15-18 minutes per pound to cook fully when roasted at 300 degrees F. So for a: These times are approximate, so be sure to check for doneness by temperature rather than time alone. But they provide a helpful starting point.