How Long to Cook a 20 lb Spatchcock Turkey? Mastering the Flat Bird
A 20 lb spatchcock turkey typically requires approximately 1 hour and 40 minutes to 2 hours of cooking time at 350°F (175°C) to reach an internal temperature of 165°F (74°C) in the thickest part of the thigh. Always use a reliable meat thermometer to ensure doneness.
The Spatchcock Secret: Faster Cooking and Crispier Skin
Spatchcocking, also known as butterflying, is the culinary technique of removing the backbone of a turkey (or other fowl) and pressing it flat. This allows for more even and faster cooking, resulting in both juicy meat and beautifully crisp skin. It’s a game-changer for holiday gatherings and weeknight dinners alike.
Benefits of Spatchcocking Your Turkey
There are several compelling reasons to spatchcock your next turkey:
- Faster Cooking Time: The flattened shape reduces cooking time significantly compared to a traditional roast, often by as much as 50%.
- Even Cooking: Spatchcocking promotes more uniform heat distribution, minimizing the risk of overcooked breasts and undercooked thighs.
- Crisper Skin: By maximizing surface area exposure to heat, spatchcocking ensures all-over crispy, golden-brown skin.
- Easier Carving: A flattened bird is much easier to carve neatly and efficiently.
- More Flavorful: The open cavity allows for better seasoning penetration.
Spatchcocking: A Step-by-Step Guide
Here’s a simple guide to spatchcocking a turkey:
- Prepare Your Workspace: Set up a clean, stable surface. You’ll need a sharp pair of kitchen shears or poultry shears, and a cutting board.
- Remove the Backbone: Place the turkey breast-side down. Locate the tail and use the shears to cut along one side of the backbone, from the tail to the neck. Repeat on the other side of the backbone to remove it completely. You can save the backbone for making stock.
- Flatten the Turkey: Flip the turkey over so it’s breast-side up. Press down firmly on the breastbone to flatten the bird. You may hear a crack – that’s normal.
- Tuck the Wings: Tuck the wing tips under the bird to prevent them from burning.
Preparing Your 20 lb Spatchcock Turkey for the Oven
Once spatchcocked, the next step is to prepare the turkey for cooking. This involves brining (optional, but recommended), seasoning, and ensuring proper positioning on the roasting pan.
- Brining (Optional but Highly Recommended): Brining helps to retain moisture and infuse flavor. A wet brine involves soaking the turkey in a salt and sugar solution, while a dry brine (also known as salting) involves rubbing the turkey with a salt mixture.
- Seasoning: Generously season the turkey with your favorite herbs, spices, and aromatics. Consider using a mixture of salt, pepper, garlic powder, onion powder, paprika, and dried herbs like thyme, rosemary, and sage.
- Roasting Pan: Use a large roasting pan with a rack to elevate the turkey, allowing for better air circulation and preventing the bottom from becoming soggy.
Cooking Time and Temperature: The Key to Perfection
The recommended cooking temperature for a spatchcock turkey is 350°F (175°C). For a 20 lb bird, estimate 1 hour and 40 minutes to 2 hours of cooking time. However, the most important factor is internal temperature. Use a reliable meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
| Turkey Weight | Estimated Cooking Time (350°F) |
|---|---|
| 12-14 lbs | 1 hour – 1 hour 20 minutes |
| 16-18 lbs | 1 hour 20 minutes – 1 hour 40 minutes |
| 20 lbs | 1 hour 40 minutes – 2 hours |
| 22-24 lbs | 2 hours – 2 hours 20 minutes |
Avoiding Common Spatchcock Turkey Mistakes
Even with the simplicity of spatchcocking, it’s easy to make mistakes. Here are some common pitfalls to avoid:
- Not Using a Sharp Knife or Shears: Dull tools make spatchcocking difficult and potentially dangerous.
- Skipping the Brine: Brining is crucial for moisture retention, especially with a lean bird like turkey.
- Overcrowding the Oven: Ensure the turkey has enough space in the oven for proper air circulation.
- Not Using a Meat Thermometer: Guessing at doneness is a recipe for disaster. A meat thermometer is essential for accurate results.
- Insufficient Resting Time: Allowing the turkey to rest after cooking is crucial for redistributing juices and preventing dryness.
Monitoring Internal Temperature for a Safe and Delicious Result
The most reliable way to determine if your spatchcock turkey is cooked through is by monitoring its internal temperature. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The target temperature is 165°F (74°C). The breast should reach 160°F (71°C).
Resting Your Turkey: A Crucial Final Step
Once the turkey reaches the target internal temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird. Cover loosely with foil during the resting period.
Carving Your Spatchcock Turkey: A Breeze Compared to Traditional Roasting
Carving a spatchcock turkey is significantly easier than carving a traditionally roasted one. The flattened shape allows you to easily separate the thighs, drumsticks, and breast meat. Simply cut along the natural seams between the different sections.
Frequently Asked Questions (FAQs)
What type of roasting pan is best for a spatchcock turkey?
A large roasting pan with a v-rack is ideal for spatchcock turkey. The rack elevates the turkey, allowing for better air circulation and preventing the bottom from steaming. If you don’t have a v-rack, you can use a regular roasting pan and elevate the turkey with vegetables like onions, carrots, and celery.
Can I spatchcock a frozen turkey?
No, you should never attempt to spatchcock a frozen turkey. Thaw it completely in the refrigerator before attempting to remove the backbone. Trying to spatchcock a frozen turkey is extremely dangerous and can result in injury. Proper thawing is crucial for both safety and quality.
What should I do with the backbone after spatchcocking?
The backbone is perfect for making turkey stock or broth. Roast it in the oven with vegetables like onions, carrots, and celery until browned. Then, simmer it in water with herbs and spices for several hours to create a flavorful stock.
How long should I brine a 20 lb turkey?
A 20 lb turkey should be brined for 12-24 hours in the refrigerator. Shorter brining times may not be as effective, while longer times can result in overly salty meat. Always keep the turkey refrigerated during the brining process to prevent bacterial growth.
Can I spatchcock a turkey the day before cooking?
Yes, you can spatchcock a turkey the day before cooking. After spatchcocking, season the turkey and store it in the refrigerator, uncovered, overnight. This will help to dry out the skin, resulting in even crispier skin when cooked.
What if the turkey skin starts to brown too quickly?
If the turkey skin starts to brown too quickly, you can tent it with foil. This will help to shield the skin from the direct heat and prevent it from burning. Be sure to remove the foil during the last 15-20 minutes of cooking to allow the skin to crisp up.
Should I baste the turkey while it’s cooking?
Basting is generally not necessary when cooking a spatchcock turkey. The flattened shape promotes even cooking and crispy skin without the need for basting. Basting can also prolong cooking time by lowering the oven temperature.
What’s the best way to carve a spatchcock turkey?
The best way to carve a spatchcock turkey is to first separate the legs and thighs from the body. Then, slice the breast meat horizontally, following the contour of the bird. The flattened shape makes it easy to access the different sections.
My turkey skin is not crispy enough. What did I do wrong?
Several factors can contribute to skin that isn’t crispy enough. Make sure the turkey is completely dry before cooking. Also, ensure the oven temperature is accurate and that the turkey is not overcrowded in the oven. You can also try increasing the oven temperature during the last 15-20 minutes of cooking.
What internal temperature should the turkey be before resting?
Remove the turkey from the oven when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. The breast should reach 160°F (71°C). The temperature will continue to rise slightly during the resting period (carryover cooking).
Can I cook a spatchcock turkey on a grill?
Yes, a spatchcock turkey can be cooked on a grill, either gas or charcoal. Use indirect heat to prevent burning. The cooking time will be similar to that of oven roasting.
How do I know if my meat thermometer is accurate?
To test the accuracy of your meat thermometer, place it in a pot of boiling water. The thermometer should read 212°F (100°C) at sea level. If it doesn’t, you may need to adjust your cooking times accordingly.