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Roasting a spatchcocked turkey -- approximately how long?

Canadian Thanksgiving is only a few days away and I've decided to try spatchcocking my turkey this year. It will be a 15 pounder. Does anyone have a sense of how long that will take? Based on the comments I read in the NY Times Bittman video, it looks like I should plan for anywhere from 1.5 - 2 hours. But if anyone here has direct experience, I would appreciate some guidance.

And has anyone cooked stuffing under a spatchcocked bird before? Do I lose all hope of have pan juices this way? I'm making gravy ahead of time with parts anyway, so it's not a huge deal, but it's always nice to add the fresh juices and deglazed bits to the gravy at the last minute.

Thanks!

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  1. Never cooked a spatchcocked turkey...Lots of chickens, but no turkeys.

    I would plan on 3 hours, prior to service, in the 325*-350* range just to make sure....165* throughout is your target temperature!!

    Have Fun & Enjoy!!!!

    1. I did a butterflied turkey a few years back. Browned the flesh side under the broiler, flipped it skin-side up, and roasted at 350 until done. It took about an hour and a half and there were plenty of pan juices.

      1. The original comment has been removed
        1. I forgot to report back on this. My 16 pound turkey took 2 hours and was perfectly done and juicy. I did 425 for 30 minutes, then reduced the heat to 375. I checked it at the two hour mark and it was done! It's quite possible that it could have been taken out sooner, but I was following this recipe from the Washington Post:

          http://projects.washingtonpost.com/re...

          It was a fabulous turkey and I will never make turkey any other way again. I've tried every possible method over the years for getting most breast meat and this was the easiest, most non-stress way I've found. I did salt and herb the turkey for two days in the fridge. So damn good.

          3 Replies
          1. re: TorontoJo

            If you want to try something different, try roasting the legs and thighs removed, and the rib cages removed from the breast meat, wings detached or left on. Myself, I leave the wings on......You can leave the breast bone and rib cage in if you plan to present at the table for a better shape, but I also remove the breast bone as well.......now roast the bird low and slow @ 225* on a rack. I've been roasting my turkey for holiday meals this way for over 10 years now and all the family and friends say it's the only way they enjoy white meat now. Depending on the size of your turkey, expect it to take 4-6 hours.....I brown the skin at the end for ten minutes with butter and it looks picture perfect every time. It will take less time to reach temperature without the rib cage bones and thigh/leg bones.....which I use for stock the day before.

            http://chowhound.chow.com/topics/6632...

            1. re: TorontoJo

              Question for you.. what temp did you cook your turkey too, the recipe says 170 but it seems like most recipes these days have you pull it out before then... Thanks for your help!

              1. re: Carbear99

                It was actually just over 170 (which is why I said it probably could have come out earlier). But it was all still very juicy. I would actually start checking temp at the 1.5 hour mark next time.

            2. Ours took one hour ten minutes at 450. Wonderful. The timing was based on the current Martha Stewart feature.

              It actually registered at 180 as I took it out and I freaked but somehow it was wonderful nonetheless. We salted a la Zuni and air dried for two days.

              Glorious skin. Seriously, some of the nicest skin on any bird I've ever seen.