Spatchcock Turkey
at 450°F
1 hr 10 min – 1 hr 40 min Plan on 5 to 7 minutes per pound in a 450°F oven. A 14 lb spatchcock turkey lands around 1 hr 10 min – 1 hr 40 min. Done is 165°F on a food thermometer, plus a 15-minute rest — never the clock alone.
Time by weight at 450°F
Planning ranges for a fully thawed, fridge-temperature spatchcock turkey. The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 450°F | Check thermometer from |
|---|---|---|
| 10 lb | 50 min – 1 hr 10 min | 45 min in |
| 11 lb | 55 min – 1 hr 15 min | 45 min in |
| 12 lb | 1 hr – 1 hr 25 min | 50 min in |
| 13 lb | 1 hr 5 min – 1 hr 30 min | 55 min in |
| 14 lb | 1 hr 10 min – 1 hr 40 min | 1 hr in |
| 15 lb | 1 hr 15 min – 1 hr 45 min | 1 hr 5 min in |
| 16 lb | 1 hr 20 min – 1 hr 50 min | 1 hr 10 min in |
| 17 lb | 1 hr 25 min – 2 hr | 1 hr 10 min in |
| 18 lb | 1 hr 30 min – 2 hr 5 min | 1 hr 15 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 165°F on a food thermometer.
450°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 14 lb spatchcock turkey | Per pound |
|---|---|---|
| 425°F | 1 hr 25 min – 1 hr 50 min | 6–8 min/lb |
| 450°F (this page) | 1 hr 10 min – 1 hr 40 min | 5–7 min/lb |
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.
Answers people ask
How long does a spatchcocked turkey take at 450°F?
Plan on 5 to 7 minutes per pound at 450°F. A 14 lb example takes about 1 hr 10 min – 1 hr 40 min. It is done when the internal temperature reaches 165°F on a food thermometer, not when the clock runs out.
What internal temperature is a spatchcocked turkey done at?
165°F, measured with a food thermometer in the thickest part, then rested about 15 minutes. That is the USDA FSIS safe minimum.
Is 450°F a good temperature for a spatchcocked turkey?
It is one of 2 temperatures this site publishes for this cut (425°F, 450°F). Lower runs longer and more forgiving; higher runs faster with more browning. 425°F is the most common choice.
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.