Spatchcock turkey: step-by-step method and cooking times

The short answer: a spatchcock turkey is the fastest way to roast a whole bird: cut out the backbone, press it flat and roast at high heat.

• 12 pounds: about an hour and a half instead of about 3 hours
• At 425°F, 12 to 14 lb takes 80 to 110 minutes
• Breast and legs finish closer together and the skin browns all over
• Gravy from the backbone and a Thanksgiving plan
• Next step: Plan it with the Holiday Season Bundle ($15.99).

A spatchcock turkey is the fastest way to roast a whole bird. You cut out the backbone, press the turkey flat and roast it at high heat. A 12-pound turkey that would take about 3 hours whole at 325°F is often done in about an hour and a half. The breast and legs finish closer together, the skin browns all over and the oven is free sooner for sides. This guide walks you through how to spatchcock a turkey, how long to cook it by size, and a simple Thanksgiving plan built around it.

Why spatchcock a turkey?

A whole turkey is shaped like a dome. The breast sits high and exposed, while the thighs are tucked underneath. The breast needs to reach 165°F and the dark meat often tastes best a bit hotter, so whole birds tend to dry out at the top before the legs are ready.

Flattening fixes that. With the backbone gone, the legs spread out to the sides and the whole bird is about the same thickness. Here's what you gain:

• Speed. Roughly half the cooking time of a whole bird.
• Even cooking. Breast and legs finish closer together.
• Crisp skin. All the skin faces up toward the heat.
• Oven space. The bird is done sooner, so sides can bake while it rests.
• Built-in stock. The backbone goes straight into the gravy pot.

The trade-offs are small. You can't stuff it, and it looks less like a classic holiday turkey. Most families decide that's fine once they taste it.

What you need

• A thawed turkey, 10 to 14 pounds
• Heavy-duty kitchen or poultry shears
• A large cutting board with a damp towel under it
• A large rimmed baking sheet with a wire rack, or a shallow roasting pan
• Kosher salt, pepper, and butter or oil
• An instant-read food thermometer

The turkey must be fully thawed. USDA FSIS recommends thawing in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 12-pound turkey needs about 3 days in the fridge.

How to spatchcock a turkey, step by step

1. Set up. Pat the turkey dry with paper towels and place it breast side down on the board, with the tail toward you. Remove the neck and giblets from the cavity.
2. Cut along one side of the backbone. Start at the tail. Use the shears to cut through the ribs along one side of the backbone, all the way to the neck. Take your time. It takes some force.
3. Cut along the other side. Repeat on the other side and lift the backbone out. Save it with the neck for stock.
4. Open the bird. Spread the two halves apart like a book.
5. Flip and flatten. Turn the turkey breast side up. Press firmly on the breastbone with the heels of both hands until you hear a crack and the bird lies flat.
6. Tuck the wings. Fold the wing tips behind the breast so they don't burn.
7. Wash up. Clean and sanitize the board, shears, sink and counters, and wash your hands well. USDA advises against washing raw poultry, since rinsing can splash bacteria around the kitchen.

Dry brine for the best skin

A spatchcock turkey and a dry brine are a great match. Mix about 1 tablespoon of kosher salt for every 4 to 5 pounds of turkey with a little black pepper, and some baking powder if you want extra-crisp skin. Rub it over the skin and under the skin of the breast. Put the turkey on a rack set over a sheet pan and refrigerate it, uncovered, for 1 to 3 days. Keep it on the bottom shelf. The air dries the skin so it crisps in the oven.

If you'd rather wet brine, see our guide to how to brine a turkey. Pat a wet-brined bird very dry before roasting.

Spatchcock turkey cooking time chart

These times are for a fully thawed, unstuffed spatchcock turkey roasted at 425°F. Ovens vary, so start checking early.

At 450°F, times run a little shorter. For comparison, our guide to how long to cook a turkey lists the times for a whole turkey at 325°F.

How to roast a spatchcock turkey

1. Heat the oven to 425°F. Set a rack in the middle.
2. Prep the pan. Scatter chopped onion, carrot and celery under the rack if you want flavorful drippings. Add a cup of water or stock so they don't scorch.
3. Season. Brush the skin with melted butter or oil. If you didn't dry brine, season with salt and pepper now.
4. Roast skin side up. Don't flip it. Rotate the pan once halfway through.
5. Check the temperature. Start checking early. Insert the thermometer into the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
6. Rest. Move the turkey to a board, tent it loosely with foil and rest it for 20 to 30 minutes.

When is a spatchcock turkey done?

USDA's turkey roasting guide says a turkey is safe when it reaches 165°F in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. The FSIS safe temperature chart lists 165°F for all poultry. Check more than one spot, since thin areas cook faster. If the skin browns too fast, lay a piece of foil loosely over the dark areas.

How to carve a spatchcock turkey

Carving is easier than with a whole bird, because there's no backbone in the way.

1. Cut through the skin between each thigh and the breast, then pull the leg outward and cut through the joint.
2. Separate each drumstick from its thigh at the joint.
3. Cut along each side of the breastbone and lift off each breast half in one piece.
4. Slice the breast across the grain.
5. Remove the wings at the joint.

Our guide to how to carve a turkey has more on carving a spatchcocked bird and arranging the platter.

Gravy from the backbone

The backbone is the start of great gravy. Roast it with the neck and an onion at 400°F for about an hour, then simmer it in 6 to 8 cups of water for 2 hours. Strain the stock and make the gravy a day ahead. When the turkey is out, whisk the pan drippings into the warm gravy. Our guide to how to make gravy gives the exact ratios.

A spatchcock turkey Thanksgiving timeline

Here is a plan for dinner at 4 p.m. with a 12-pound turkey.

• Sunday or Monday: Move the frozen turkey to the fridge to thaw.
• Tuesday: Spatchcock the turkey and dry brine it. Make stock from the backbone.
• Wednesday: Make the gravy base, cranberry sauce and pies.
• Thanksgiving, 1:45 p.m.: Take the turkey out of the fridge and heat the oven to 425°F.
• 2:15 p.m.: Turkey goes in.
• 3:15 p.m.: Start checking the temperature.
• 3:30 to 3:45 p.m.: Turkey comes out to rest. Sides go into the oven.
• 4:00 p.m.: Carve and serve.

Common spatchcock mistakes

• Using a bird that's too big. Over about 16 pounds, the bones are hard to cut and the bird won't lie flat in most pans.
• Skipping the rack. Without air underneath, the bottom steams instead of roasting.
• Not thawing fully. A partly frozen bird cooks unevenly.
• Going by time alone. Always use a thermometer in more than one spot.
• Carving right away. Resting keeps the juices in the meat.

Plan your Thanksgiving around the turkey

A spatchcock turkey frees up hours on Thanksgiving Day, but only if the rest of the plan is ready. Our Thanksgiving Edition meal planner ($4.99) has a harvest-design meal planner, a Thanksgiving Day timeline, a guest and dish sign-up, an aisle-sorted grocery list, and pantry and freezer trackers. For the whole season, the Holiday Season Bundle ($15.99) adds the Christmas Budget & Gift Planner, Sinking Funds Tracker, Meal Planner & Grocery List, 100 Envelope Savings Challenge, Bill Tracker Printable and Cleaning Schedule.

A flat spatchcocked bird is easy to season all over. Try our homemade turkey seasoning rub under and on top of the skin.