Spatchcocking means cutting out the backbone and pressing the turkey flat. A flat bird roasts in about half the time, 100 to 110 minutes for a 12 to 14 pound turkey at 425°F, with crisp skin across the whole surface because every inch faces the heat.
This guide teaches how to cut it, with a step-by-step method and a time chart for roasting and smoking. For the full seasoned recipe, use our spatchcock turkey recipe. Planning the whole dinner? See our Thanksgiving turkey recipes.
Table of Contents
- 🎥 Watch: How to Spatchcock a Turkey
- 🦃 What Is a Spatchcocked Turkey?
- 🔪 What You’ll Need
- 📝 How to Spatchcock a Turkey
- ⏱️ How to Spatchcock a Turkey: Time Guide
- 🔥 How to Cook a Spatchcocked Turkey
- 🔪 How to Carve a Spatchcocked Turkey
- 🔄 Spatchcocked Turkey Variations
- 💡 Meat Nerd Tips
- 🔗 More Turkey Guides
- Quick Summary
- ❓ Spatchcocking Turkey FAQs
🎥 Watch: How to Spatchcock a Turkey
🦃 What Is a Spatchcocked Turkey?
Spatchcocking is a simple technique where you remove the backbone from the turkey, flip it over, and press down on the breast bone to flatten the bird. The result is a spread-eagle appearance that may look funny at first, but it helps the bird cook evenly. Plus, the flatness of the bird allows you to season ALL those sneaky nooks and crannies that you may not have gotten if you roasted a whole turkey.
When you roast a whole bird, you run the risk of some parts cooking too fast and some not enough, resulting in an unevenly cooked bird. And although we love a whole roasted turkey, we find the spatchcocked bird to be less tricky to master.
When you use the spatchcocking method, you increase the surface area of the bird, resulting in more even cooking all over. It’s the perfect technique for those who may have had bad experiences with cooking a whole turkey and want to try their hand at it again: this time, with less room for error.
Plus, the cooking time for a spatchcocked turkey recipe is faster because the meat lays flat at an even thickness. As a result, you can cook an entire bird in less time, making it the perfect method for whipping up a quick, delicious meal.
🔪 What You’ll Need
- Large clean cutting board
- Kitchen shears
- Thawed turkey
We strongly recommend is that you invest in heavy-duty kitchen sheers before starting. These help to cut through the bones easier and safer than regular sheers or even a sharp knife.
Make sure you’ve thawed your turkey before starting. If you need tips on that, view our guide on how to thaw a turkey.
📝 How to Spatchcock a Turkey
Although this seems like a complicated process, it’s not. We’re breaking it down step by step.
1. Preparing the Turkey for Spatchcocking
- The first thing you’ll need is a rimmed baking sheet and a cutting board. Place the turkey breast side down on the cutting board. Then, pat your turkey dry with paper towels. This step produces the crispiest skin when cooking. Then, clean out the inside of the turkey to remove the giblets, neck, and gizzard inside. We save those for giblet gravy.
2. Removing the Backbone
- Grab your sharp kitchen shears or a sharp knife. Then, make a cut alongside each side of the backbone. Next, carefully pull out the backbone, but don’t throw it away. You can use it to make some delicious turkey stock!
3. Flattening the Turkey
- Once you’ve removed the backbone, flip the turkey over so the breast side is up. Then, take your hands and press down on the breastbone to flatten the turkey completely. You want the turkey to lay flat on all sides so it cooks evenly.
- Sometimes the turkey just doesn’t want to lay flat under the pressure of your hands, particularly if it’s a large bird. When this happens, use your kitchen sheers to crack the tip of the sternum. Then flip the bird back over and press again. It will lay flat and be ready for a dry brine or go right into the oven for your Thanksgiving turkey recipe.
A flat bird also takes a dry brine better than a whole one, because every surface is exposed. Our turkey brining guide covers both wet and dry.
⏱️ How to Spatchcock a Turkey: Time Guide
| Turkey Weight (lbs) | Smoking at 250°F (Approx. Time) | Roasting at 425°F (Approx. Time) |
|---|---|---|
| 8 – 10 lbs | 3 to 3.5 hours | 70 to 90 minutes |
| 10 – 12 lbs | 3.5 to 4 hours | 90 to 100 minutes |
| 12 – 14 lbs | 4 to 4.5 hours | 100 to 110 minutes |
| 14 – 16 lbs | 4.5 to 5 hours | 110 to 120 minutes |
| 16 – 18 lbs | 5 to 5.5 hours | 120 to 130 minutes |
| 18 – 20 lbs | 5.5 to 6 hours | 130 to 140 minutes |
| 20+ lbs | 6 to 6.5+ hours | 140 to 150 minutes |
Notes:
- Roasting: At 425°F, it’s faster, crisping the skin nicely while keeping the meat moist. Use a thermometer to ensure the internal temp reaches 165°F in the thickest part of the breast. Get our roasted spatchcock turkey recipe.
- Smoking: Cooking low and slow at 250°F gives that juicy, smoky flavor but takes longer. Get our smoked spatchcock turkey recipe.
For whole-bird times at every weight, see our turkey cooking time chart.
🔥 How to Cook a Spatchcocked Turkey
Here are some tips and tricks for making the cooking process as painless and efficient as possible.
⏲️ Cooking Time and Temperature
- Traditional roast turkey can take anywhere from 2 1/2 to 5 1/2 hours, depending on how big the bird is and if it’s stuffed or not. That’s not exactly a quick meal. However, when you spatchcock a turkey, it can take around 60-90 minutes, depending on the size of the bird. That’s quite a difference in turkey cook time!
- As for internal temperature, the thickest part of the breast meat should read at least 165 degrees F and 170 degrees F in the dark meat to ensure it’s cooked thoroughly. To check the internal temperature, use a meat probe or instant-read thermometer being sure to insert it into the thickest part of the meat and not touch any bone.
This page teaches the cut. When you want the bird seasoned, dry brined and roasted start to finish, follow our spatchcock turkey recipe with the compound butter and the full ingredient list.
🔪 How to Carve a Spatchcocked Turkey
After your turkey is cooked, it’s easy to carve.
- Start by removing the legs, thighs, and wings at the joint.
- Then, slice the breast from the bone and into thin strips, about a 1/4” to 1/2” wide for serving.
🔄 Spatchcocked Turkey Variations
There are a ton of ways to cook a spatchcocked whole turkey.
- The first and most convenient way is to roasted spatchcock turkey in the oven.
- You can also grill or smoke a spatchcocked turkey, depending on what you have and the amount of effort you’re willing to put in.
- If you plan on making a spatchcocked turkey, use a dry brine or a turkey brine to tenderize the bird. This simple step produces super juicy meat on the inside and crispy turkey skin on the outside. You don’t always have to use a brine, but taking the extra step never hurt anyone and it helps to make the crispiest skin.
- You will love the flavor combo of GirlCarnivore Chick Fest and GirlsCanGrill Chicken Rub on our Smoked Spatchcock Turkey recipe.
- If you want to go the extra mile, slide some dreamy compound butter underneath the turkey skin for the ultimate indulgence. And be sure to make a turkey gravy or a classic giblet gravy to serve with it.
Everything here applies over charcoal as well. For the version with wood smoke, a dry rub and a long, slow cook, go to our spatchcock smoked turkey.
Remember, no matter if you smoke it or make a roast spatchcock turkey recipe, use an instant read thermometer inserted to the thickest part of the thigh and breast to ensure the meat has reached 165 degrees F.
💡 Meat Nerd Tips
- Spring-loaded poultry shears or nothing: standard kitchen scissors bend on the rib bones of a bird over 12 pounds. This is the one tool on the list you cannot substitute.
- Cut alongside the spine, not through it: run the blade down one side of the backbone from tail to neck, then come back and do the other side.
- Press with your palm, not your fingers: put the heel of your hand on the center of the breast and press with straight arms until you hear it give.
- Dry the skin overnight: uncovered on a rack in the fridge, one to two days. This does more for crisp skin than any oven temperature you can pick.
- Tuck the wing tips behind the shoulders: flattened, the tips sit proud of the bird and burn long before anything else is done.
- Probe the thigh from the side: a flat bird is shallow, so come in horizontally and stop at the thickest point instead of pushing through into the pan.
🔗 More Turkey Guides
- Thanksgiving turkey recipes: every method in one place.
- Spatchcock turkey recipe: the oven version, seasoned and roasted start to finish.
- Spatchcock smoked turkey: the same flat bird over wood smoke.
- Turkey cooking time chart: whole-bird times from 10 to 24 pounds.
Quick Summary
Cut out the backbone, press the breastbone flat, and roast at 425°F: a 12 to 14 pound turkey takes 100 to 110 minutes, or 3 to 4 hours smoked at 250°F. Use heavy poultry shears, dry the skin overnight, and pull the bird at 165°F in the breast and 170°F in the thigh.
❓ Spatchcocking Turkey FAQs
At 425°F, a spatchcocked turkey takes about 70 to 150 minutes depending on weight, roughly 100 to 110 minutes for 12 to 14 pounds. Smoked at 250°F it takes 3 to 6 hours. Use the time chart above, and always confirm with an instant-read thermometer that the breast reaches 165°F.
Yes! This method works for all poultry. You can make Grilled Spatchcock Chicken or grilled game hens using our How to Spatchcock a Chicken guide!
Spatchcock turkey and butterfly turkey can be used interchangeably. However, the spatchcock method refers to splitting the entire bird in half and flattening it. On the other hand, butterflying usually refers to splitting a turkey breast in half, almost cutting all the way through, but leaving enough meat to flatten the breast. Butterflying is usually used for stuffing like this Bacon-Wrapped Stuffed Chicken.
Using a rolling pin can help you apply pressure to flatten out the bird completely to ensure it cooks evenly. Do not smash it like a cutlet, but rather use it as a tool to apply leverage to press into the breast bone and break it to help the bird lay flat.
Another tip is to brine your turkey in the fridge before cooking, after flattening it. The cold air helps dry out the skin, resulting in a golden brown crispy skin with tons of flavor.
Use an instant-read meat thermometer to ensure the internal temperature of the turkey reaches at least 165 degrees F. This is where the advantage of spatchcocking comes in handy. Because the bird is flattened, it will have an even temperature all around versus some parts being undercooked or overcooked.
Yes! Feel free to use your favorite seasoning for making a spatchcock turkey. You also have the option of doing a wet brine or dry brine to enhance the flavor and moisture of the bird. We also have a super flavorful chicken marinade that works perfectly for all types of poultry, including spatchcock turkey.
Carve up your spatchcock turkey using our How to Carve a Turkey guide and serve it up with your favorite sides, whether it’s Thanksgiving dinner or a random day! Some great options are Keto Cranberry Sauce, Domino Potatoes, and Kale & Apple Salad with Warm Bacon Vinaigrette!
Yes, by butterflying the bird, it cooks faster and more evenly than a traditional roast turkey.
No, you do not need to flip the turkey.
Do not throw it out. Roast the backbone with an onion and carrot, then simmer it for two hours for the best gravy stock you will make all year. It freezes for three months.
Yes, and you should. Spatchcock up to two days ahead, then leave the flattened bird uncovered on a rack in the fridge so the skin dries out. Dry skin is what crisps.
A flattened turkey needs more surface area than a whole one, so a standard roasting pan is usually too small. Use a half sheet pan with a wire rack for birds up to 16 pounds, set on the lowest oven rack.
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