Spatchco*ck Turkey Recipe (How To) - The Cookie Rookie® (2024)

FAQs

How long does it take for a Spatchco*ck turkey to cook? ›

A spatchco*cked whole turkey will cook more quickly than a standard turkey. While the spatchco*ck turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.

Spatchco*ck Ahead Of Time

To save yourself some roasting time, you can spatchco*ck your turkey the day before. Just set it onto a baking sheet and leave it in the fridge uncovered overnight. Rub it with a little salt for a dry brine and allow the cold air to dry up the skin.

Turkey - Obviously, you'll need a whole turkey. Spatchco*cking works best on turkeys no more than 25 pounds. Last year, I spatchco*cked 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.

Heat your oven to 450°F. Add about a cup of water, to keep the pan juices from browning too much in the early stages. For a small or medium bird—up to 18 pounds—roast at 450°F for 30 minutes, then lower the temperature to 400°F. For larger birds, start at 425°F degrees and lower it to 375°F.

This takes9 to 10 minutes per pound, so a 12-pound turkey takes 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving to help retain the juices in the meat for tender, juicy roasted turkey.

You can use either a Wet Brine or Dry Brine for spatchco*ck turkey (if you are short on time, the wet brine works more quickly, in as few as 12 hours; for dry brine, allow 24 hours). I prefer to brine the turkey before spatchco*cking it, though you can spatchco*ck it first if you prefer.

A dry brine is not only an easier technique, but it also results in crispier skin and more flavorful meat than a classic wet brine. Those final six to 12 hours of drying will ensure crackling, crispy turkey skin.

This dilutes the salt solution to the best ratio for brining and also helps further cool the solution. Make sure the turkey is completely submerged. If needed, prepare more brine solution at a ratio of 1/4 cup salt per quart of water to completely submerge the turkey. Cover and refrigerate.

Spatchco*cked 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).

How do you know when a Spatchco*ck turkey is done? ›

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

The only downside of spatchco*cking is the non-traditional appearance of the turkey on the platter, which is a big deal to some chefs! Sentimental? Maybe.

This Thanksgiving turkey with a simple gravy made from the drippings requires nothing more than a trusty rimmed baking sheet and a wire rack that fits inside. Give the bird plenty of time to dry-brine in the refrigerator—at least 24 hours and up to 2 days—for maximum flavor. Once you get roasting, a 12–14-lb.

Smoke the turkey over low heat 225° - 275° F for approximately 11-13 minutes a pound.

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

I cooked an entire turkey in half the time using the spatchco*ck method, and it's a Thanksgiving game-changer. I tried the spatchco*ck method of roasting a turkey and it cut the cooking time down to 75 minutes. Spatchco*cking involves cutting out the backbone and roasting the bird flat.