Turkey · oven
Spatchcock Turkey
Spatchcock Turkey
cooking times
1 hr 25 min – 1 hr 50 min At the most common temperature, 425°F, a spatchcocked turkey runs about 1 hr 25 min – 1 hr 50 min at 14 lb. Pick your temperature below for the full chart. Done is always 165°F internal.
When is it actually done?
165°F internal The USDA FSIS safe minimum internal temperature for this cut is 165°F, followed by a rest of about 15 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Worth knowing before you start
- Removing the backbone and flattening the bird is the single biggest time cut in turkey cookery — a 12 lb bird finishes in around 90 minutes.
- The flat geometry means breast and thigh finish much closer together than in a trussed bird — this is a quality trick, not just a speed trick.
- Use a rimmed sheet pan with a rack; a deep roasting pan shields the flattened bird from the heat and defeats the purpose.
- Kitchen shears through the ribs beat a knife through the backbone. Or ask the butcher — most will do it free.