Are you cooking a spatchcocked turkey this year? We’ve got all the preparation advice you need below, along with suggestions for roasting a turkey for the perfect length of time and a classic recipe for herb-infused spatchcock turkey.
Patchcocking is the process of deboning a whole turkey, chicken, or other bird for roasting and pressing the animal to lie flat in the pan.
Ah, Thanksgiving. A time for family, friends, and of course, the centerpiece of the feast: the turkey But this year, you’re ditching the traditional method and going for a spatchcocked turkey Smart move! Spatchcocking not only reduces cooking time but also ensures a juicy, evenly cooked bird. But with a 22-pounder on your hands, you might be wondering: how long to cook a 22 lb spatchcocked turkey?
Be at ease, fellow fan of turkey; this guide will provide you with the answers to all of your urgent queries and the know-how to roast a delicious, juicy turkey that will have your guests raving about you.
How Long Does It Take to Roast a 22 lb Spatchcocked Turkey?
The answer, my friend, is it depends. A number of variables affect cooking time, such as the weight of the turkey, the temperature of the oven, and whether or not it has been dry-brined beforehand. But fear not, we’ve got you covered:
General Roasting Times:
- 11-12 lb turkey: Approximately 75 minutes
- 12-14 lb turkey: Around 1 hour 25 minutes
- 14-16 lb turkey: About 1 hour 35 minutes
- 16-18 lb turkey: Roughly 1 hour 50 minutes
- 18-20 lb turkey: Approximately 2 hours
- 20-22 lb turkey: Around 2 hours 15 minutes
For your 22 lb spatchcocked turkey, expect a cooking time of approximately 2 hours and 15 minutes. However, this is just a guideline It’s crucial to use a meat thermometer to ensure your turkey is cooked to perfection.
Tips for Roasting a Spatchcocked Turkey:
- Dry-brining: This technique involves salting the turkey overnight, resulting in a more flavorful and juicy bird. Highly recommended!
- Oven temperature: Start at 450°F for 30 minutes to get the skin nice and crispy, then reduce the heat to 400°F for the remainder of the cooking time.
- Checking for doneness: Insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165°F.
- Resting: Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Additional Resources:
- Food52 Hotline Discussion: This thread provides valuable insights and tips from experienced cooks on roasting a spatchcocked turkey.
- Reddit AskCulinary: This subreddit is a treasure trove of culinary knowledge, including discussions on spatchcocking and roasting turkeys.
Though it may seem difficult, with the right knowledge and a little practice, you can become a Thanksgiving hero in no time. Always remember that patience is essential, and don’t be scared to try out new flavors and methods. Happy roasting!.
How do you know when turkey is done?
To prevent overcooking, start checking the turkey at the lower end of the cook time. A meat thermometer is the best way to check for doneness. The turkey is ready to be pulled from the oven when the thickest part of the breast reaches an internal temperature of 160°F / 71°C and the thickest part of the thigh registers 165°F / 73°C.
How to Spatchcock a Turkey
- Place turkey, breast side down on a large cutting board. Dry it completely with paper towels so that it’s easier to handle.
- Using sharp kitchen shears, cut along both sides to remove the backbone. (Save the backbone to use for making turkey stock. ) .
- Open the turkey and use the tip of a sharp knife to score or make small incisions along one side of the breast bone to help with flattening.
- Turn the turkey so the breast side is facing up. Using the heel of your hand, apply significant pressure to the turkey breast until the bones separate and the bird rests flat. (This will take a lot of pressure, so push firmly. ) .
- Tuck the wing tips under the turkey during roasting to keep them from burning.
For a great visual, check out this video by Serious Eats. I watch it every year before I prepare my turkey.
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Perhaps your butcher can properly debone your turkey before you pick it up; in that case, you’ll save time and aggravation by having them handle it.
