The best part is youll have your. You can blast it at 450F and itll cook through in about 80 minutes without even burning the skin.

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Cooking time spatchcock turkey. Butterflying a turkey makes it cook fast while the meat comes out extra juicy with crispy skin. Cook for about 80 to 90 minutes or until the internal temperature reaches 150 degrees F for the breast or 165 degrees F for the thigh. As a general rule of thumb Id suggest you start roasting a bird of any size at 450 for 20 to 25 minutes until nicely browned then lower the temperature to 400 degrees and continue to roast.
At 235 degrees F your turkey will take 30 to 35 minutes per pound. Spatchock Oven Roasted Turkey Breast cuts the cooking time of turkey in half. Place a roasting rack on a baking sheet.
Simply cut out the backbone or ask your butcher to do it for you and spread the bird out flat before roasting a technique known as spatchcocking that is commonly used with chickens. After 1 hour of room temperature I want to cook the turkey for one hour at 450 then cook at 300 until breast reads 160 and thigh reads 165 assuming legsthighs will take a bit longer. Spatchcock Turkey is a quick way to roast turkey.
At 250 degrees F your turkey will take 25 to 30 minutes per pound. When cooking a spatchcocked turkey cooking time will also depend on the type of pan you use. Place the turkey in the pan and pop it the oven.
Resulting in a juicy and perfectly seasoned turkey that your guest will rave about. Advertisement Step 2 Turn the turkey over breast-side down. This requires a cooking time.
Cook a large turkey for a crowd in about 90. I start with a moderately sized bird. At 275 degrees F your turkey will take 20 to 25 minutes per pound.
Using a pair of sharp heavy-duty kitchen shears cut along one side of. I will dry brine for 3 days and spatchcock the turkeyseparating the legs and thighs from the breast. Directions Step 1 Preheat oven to 350 degrees F 175 degrees C.
If Im cooking for a larger crowd I cook two birds in one oven on stacked racks swapping them halfway through. Since you will be able to cook it at higher temperatures the turkey will take less time to prepare. I will rest the turkey for 20 minutes.
This leads to cook times that are about half as long as a standard turkey. Finally spatchcocking gives you a backbone to enhance your gravy. With a spatchcocked turkey and its slim profile this is not a problem.
12 to 14 pounds or less.

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