To spatchcock a turkey, cut out the backbone with heavy kitchen shears, flip the bird skin-side up, and press down on the breastbone until it lies flat. A flattened turkey roasts faster and more evenly than a whole bird because more of the meat is exposed to the oven’s heat. It still must reach 165°F in the thickest breast and the innermost thigh.
Spatchcock steps
| Step | What to do |
|---|---|
| 1. Thaw completely | USDA times: about 24 hours in the fridge per 4 to 5 pounds |
| 2. Cut out the backbone | Shear along both sides of the spine, from the tail to the neck |
| 3. Flatten | Flip skin-side up and press hard on the breast until it lies flat |
| 4. Roast on a rack | A rimmed sheet pan with a wire rack; oven no lower than 325°F |
| 5. Check temperature | 165°F in the thickest breast and innermost thigh, away from bone |
Pat the turkey dry and set it breast-side down on a large cutting board. Starting at the tail, cut along one side of the backbone, then the other, and remove the spine (save it for stock). Turn the turkey over and press firmly until you hear the breastbone give and the bird lies flat. Tuck the wing tips if they splay. This is also called butterflying. Compare it with roasting or smoking in the cooking-methods guide.
Time and temperature
Because the turkey is flat, it often finishes sooner than the whole-bird time chart. Many cooks roast a spatchcocked bird at 425°F for roughly 70 to 90 minutes for a 12- to 14-pound turkey, but those times are only estimates. The USDA’s safety line does not change: the oven should be no lower than 325°F, and the meat is done at 165°F. Use a thermometer, not the clock. Start checking earlier than you would for an intact bird. Rest it about 20 minutes before carving. For seasoning, see how to season a turkey. The Thanksgiving guide ties this method to the rest of the menu.
Do not stuff a spatchcocked turkey. There is no cavity to fill safely. Bake stuffing in a dish instead, and use the same 165°F test. Do not try to spatchcock a frozen or partly frozen bird.
Frequently asked questions
Does a spatchcocked turkey cook faster?
Yes, often by a noticeable margin, because the bird lies flat. Times vary with weight and oven temperature, so start checking early and cook to 165°F.
What tools do I need to spatchcock a turkey?
Heavy kitchen shears, a large cutting board, a rimmed sheet pan with a wire rack, and a meat thermometer.
Can I spatchcock a frozen turkey?
No. Thaw it completely first, using USDA refrigerator or cold-water times, then cut out the backbone.
Helpful kitchen tools
- TempPro TP19H 1-Second Digital Meat Thermometer — A flattened bird can finish early; check the breast and thigh, not the clock.
- OXO Good Grips Oven Thermometer — Confirms the oven is at a true 325°F or higher.
- Granite Ware 19-Inch Oval Roaster Set — If you would rather roast the bird whole, this pan and rack will hold a large turkey.
- OXO Good Grips Slicing Knife — For carving after the 20-minute rest.
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