Spatchcock turkey cooking time
A spatchcocked turkey, with the backbone cut out and the bird pressed flat, roasts in about half the time of a whole one: a 6 kg (13 lb) turkey takes about 1 h 15 min to 1 h 30 min at 220°C (200°C fan), 425°F. The legs and breast finish together, and the skin crisps all over.
Spatchcock turkey cooking times
At 220°C (200°C fan), 425°F, flat on a rack or a bed of vegetables in a large roasting tin. Start checking 15 minutes before the shorter time.
| Weight | Cooking time | Rest |
|---|---|---|
| 3 kg (6.6 lb) | 50 min–1 h 5 min | 20–30 min |
| 4 kg (8.8 lb) | 55 min–1 h 10 min | 20–30 min |
| 5 kg (11 lb) | 1 h 5–1 h 20 min | 20–30 min |
| 6 kg (13.2 lb) | 1 h 15–1 h 30 min | 20–30 min |
| 7 kg (15.4 lb) | 1 h 20–1 h 35 min | 20–30 min |
| 8 kg (17.6 lb) | 1 h 30–1 h 45 min | 20–30 min |
| 9 kg (19.8 lb) | 1 h 35–1 h 50 min | 20–30 min |
| Weight | Cooking time | Rest |
|---|---|---|
| 8 lb (3.6 kg) | 55 min–1 h 10 min | 20–30 min |
| 10 lb (4.5 kg) | 1 h–1 h 15 min | 20–30 min |
| 12 lb (5.4 kg) | 1 h 10–1 h 25 min | 20–30 min |
| 14 lb (6.4 kg) | 1 h 15–1 h 30 min | 20–30 min |
| 16 lb (7.3 kg) | 1 h 25–1 h 40 min | 20–30 min |
| 18 lb (8.2 kg) | 1 h 30–1 h 45 min | 20–30 min |
| 20 lb (9.1 kg) | 1 h 40–1 h 55 min | 20–30 min |
How to spatchcock a turkey
- Put the turkey breast side down on a board, with the neck end away from you.
- Cut along both sides of the backbone with strong kitchen scissors or poultry shears. Keep the backbone for the gravy.
- Turn it over, open it out, and press down hard on the breastbone with the heel of your hand until it cracks and the bird lies flat.
- Tuck the wing tips behind the breast. Pat dry, rub with butter or oil and season. For the crispest skin, leave it uncovered in the fridge overnight.
Or ask your butcher to spatchcock it for you. It needs a big tin: a 6 kg bird opened out is about 45 cm (18 inches) across, so check it fits your oven before the day.
How to tell it’s done
Check the thickest part of the thigh and the breast with a thermometer: both should reach 74°C (165°F), with clear juices. Rest it loosely covered with foil for 20–30 minutes before carving, while you make gravy with the roasted backbone and the pan juices.
Questions
How long does a spatchcocked turkey take?
About 1 h 5 min to 1 h 20 min for 5 kg (11 lb), and 1 h 15 min to 1 h 30 min for 14 lb, at 220°C (200°C fan), 425°F.
Is spatchcocking a turkey worth it?
It roughly halves the cooking time, cooks the legs and breast evenly so the breast doesn’t dry out, and crisps all the skin. You lose the whole-bird look at the table, and it needs a large flat tin.
What temperature do you cook a spatchcock turkey at?
220°C (200°C fan), 425°F. The flat bird cooks evenly at a higher heat than a whole turkey.
Can you spatchcock a frozen turkey?
No: thaw it fully in the fridge first. Use the thawing calculator.
Times are a guide: ovens and joints vary. Always check meat with a thermometer before serving. FeastFlow’s times come from British Turkey, AHDB and USDA guidance, last checked 11 November 2026.