A spatchcock turkey is a fantastic choice for a juicy, evenly cooked holiday meal. By flattening the bird, you ensure faster cooking and crispy skin. This guide will walk you through preparing and cooking a 20 lb spatchcock turkey with ease.
Spatchcocking involves removing the backbone and pressing the turkey flat. This method reduces cooking time compared to a whole turkey. It’s perfect for feeding a crowd without sacrificing flavor.
Whether you’re hosting Thanksgiving or a special gathering, this technique impresses. You’ll learn the steps, timing, and tips for a delicious turkey. Let’s dive into making your 20 lb spatchcock turkey a success.
Why Choose a Spatchcock Turkey?
Spatchcocking a turkey cuts cooking time significantly. A flattened bird cooks more evenly, with no dry breast meat. The method also maximizes crispy, golden skin.
This approach is ideal for a 20 lb turkey, which can be unwieldy. It fits better in the oven and cooks faster than a traditional roast. You get juicy results with less effort.
Spatchcocking is beginner-friendly with the right tools. It allows for bold seasonings and even roasting. Your guests will love the tender, flavorful outcome.
Preparing Your Spatchcock Turkey
Start with a fully thawed 20 lb turkey for safety and even cooking. Thaw in the fridge for 4-5 days, allowing 24 hours per 4-5 pounds. Pat dry with paper towels to ensure crispy skin.
To spatchcock, place the turkey breast-side down on a cutting board. Use sharp kitchen shears to cut along both sides of the backbone. Remove it and save for stock if desired.
Flip the turkey and press firmly on the breastbone to flatten it. Tuck the wings under to prevent burning. This shape ensures even heat distribution during cooking.
Seasoning for Flavor
Season the turkey generously with a dry rub or marinade. A simple mix of salt, pepper, garlic powder, and paprika works well. Rub under and over the skin for maximum flavor.
For extra depth, add herbs like thyme, rosemary, or sage. Brush with olive oil or melted butter to enhance crispiness. Let the turkey sit for 30-60 minutes to absorb flavors.
Consider a compound butter with garlic and herbs pushed under the skin. This keeps the meat moist and flavorful. Customize based on your taste preferences.
How Long to Cook a 20 lb Spatchcock Turkey
A 20 lb spatchcock turkey takes about 2 to 2.5 hours in the oven at 375°F (190°C). The internal temperature should reach 165°F (74°C) in the thickest part of the thigh. Check both the breast and thigh to ensure doneness.
Cooking time may vary slightly based on your oven and turkey shape. Use a meat thermometer for accuracy. Let the turkey rest for 20-30 minutes before carving.
Baste with pan juices every 30 minutes for extra moisture. If the skin browns too quickly, tent with foil. This ensures a juicy, evenly cooked bird.
Oven Cooking Instructions
Preheat your oven to 375°F (190°C) for consistent heat. Place a wire rack on a large baking sheet or roasting pan. This elevates the turkey for even air circulation.
Position the spatchcock turkey flat on the rack, breast-side up. Brush with oil or butter to promote browning. Place in the center of the oven for best heat distribution.
Roast for 2 to 2.5 hours, basting every 30 minutes with pan juices. Check the internal temperature at 2 hours. Remove when the thigh reaches 165°F (74°C).
Let the turkey rest under loose foil for 20-30 minutes. This redistributes juices for tender, flavorful meat. Carve along the breastbone and serve.
Cooking Times for Spatchcock Turkey Sizes
| Turkey Size | 375°F (190°C) | Internal Temp |
|---|---|---|
| 12-15 lb | 1.5-2 hours | 165°F (74°C) |
| 16-20 lb | 2-2.5 hours | 165°F (74°C) |
| 21-24 lb | 2.5-3 hours | 165°F (74°C) |
Note: Times are approximate. Always verify doneness with a meat thermometer.
Tips for a Perfect Spatchcock Turkey
Use a sturdy pair of kitchen shears for spatchcocking. Poultry shears make cutting the backbone easier. A sharp knife can work for trimming if needed.
Ensure the turkey is fully flattened for even cooking. Press hard on the breastbone to crack it if necessary. This helps the bird cook uniformly.
Check the oven temperature with an oven thermometer. Some ovens run hot or cool, affecting cooking time. Adjust as needed for accuracy.
For extra crispy skin, refrigerate the seasoned turkey uncovered for 4-8 hours. This dries the skin for better browning. Pat dry again before roasting.
Common Mistakes to Avoid
Don’t cook a partially frozen turkey, as it leads to uneven cooking. Thaw completely in the fridge for 4-5 days. Plan ahead to avoid delays.
Avoid skipping the meat thermometer. Guessing doneness risks undercooking or drying out the turkey. Check multiple spots for accuracy.
Don’t baste too frequently, as it lowers the oven temperature. Every 30 minutes is enough to keep the turkey moist. Keep the oven door closed otherwise.
Overcrowding the oven can affect heat circulation. Ensure there’s enough space around the turkey. Use a large enough pan or rack.
Serving Suggestions
Serve your spatchcock turkey with classic sides like mashed potatoes and gravy. The rich, juicy meat pairs well with creamy or savory dishes. Green beans or roasted carrots add color.
For a festive touch, include cranberry sauce and stuffing. These complement the turkey’s bold flavors. Dinner rolls are great for soaking up juices.
Carve the turkey by separating the legs, thighs, and breasts. Slice the breast meat against the grain. Arrange on a platter for a stunning presentation.
Storing and Reheating Leftovers
Store leftover turkey in airtight containers in the fridge for up to 4 days. Wrap tightly in foil or plastic wrap to maintain moisture. This keeps the meat fresh.
Reheat slices in a baking dish with a splash of broth at 325°F (163°C) for 10-15 minutes. Cover with foil to prevent drying. Microwave briefly for quick reheating.
Freeze leftovers in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating. Use in soups, sandwiches, or casseroles for variety.
Why Spatchcock Turkey Is a Game-Changer
Spatchcocking a 20 lb turkey saves time and ensures even cooking. It’s easier to carve than a whole bird, making serving a breeze. The method delivers juicy meat and crispy skin.
This technique is perfect for large gatherings without complex equipment. You can experiment with bold seasonings or glazes. It’s a stress-free way to impress guests.
Leftovers are versatile for post-holiday meals. From turkey pot pie to tacos, the possibilities are endless. Spatchcock turkey is both practical and delicious.
Summary
Cooking a 20 lb spatchcock turkey in the oven takes 2 to 2.5 hours at 375°F, reaching an internal temperature of 165°F. Spatchcocking ensures faster, even cooking with crispy skin. Season generously, baste occasionally, and let the turkey rest before carving. Serve with classic sides and store leftovers for versatile meals. This method makes holiday cooking simple and flavorful.
FAQ
Can I spatchcock a turkey without shears?
Yes, but shears make it easier. Use a sharp chef’s knife to carefully cut along the backbone. Work slowly to ensure safety and precision.
Do I need to brine a spatchcock turkey?
Brining is optional but enhances flavor and moisture. Use a wet or dry brine for 12-24 hours. Pat dry before seasoning and cooking.
How do I know if my turkey is done?
Use a meat thermometer to check the thigh and breast. Both should reach 165°F (74°C). The meat should feel tender when pierced.
Can I stuff a spatchcock turkey?
Stuffing isn’t recommended, as it may not cook evenly. Bake stuffing separately for safety. Serve alongside the turkey for classic flavor.
What if my oven is too small for a 20 lb turkey?
Ensure the flattened turkey fits on your pan. Use a larger baking sheet or split the turkey into two pans. Adjust cooking time slightly.