A spatchcocked turkey roasts in roughly 1½ to 2 hours at 400 to 450°F, against about 3 to 3¾ hours for a whole unstuffed bird at 325°F. Sources disagree on the exact time, the oven temperature and even the doneness number. Use the thermometer, not the clock, and check early.
Why the mess? Because every recipe was tested on one bird in one oven. So we lined up what five of them say, side by side. Then you can pick a number and plan your Thanksgiving oven around it!
What is the spatchcock turkey cooking time by weight?
Expect about 75 minutes for an 11 to 12 pound bird and about 2 hours for 18 to 20 lb, at 450°F. At 400°F, Butterball says 1 hour 20 minutes. These come from different recipes, so treat them as a window and start checking early.
One food blog publishes times by weight at 450°F. Here they are, next to the whole-bird time we use on our turkey calculator.
| Turkey weight | Spatchcocked at 450°F | Whole, unstuffed at 325°F |
|---|---|---|
| 11 to 12 lb | About 75 min | Not listed for this size |
| 12 to 14 lb | About 1 h 25 min | 3 h to 3 h 45 min |
| 14 to 16 lb | About 1 h 35 min | Not listed for this size |
| 16 to 18 lb | About 1 h 50 min | Not listed for this size |
| 18 to 20 lb | About 2 h | Not listed for this size |
The left column is from I Am a Food Blog, which says it works best with smaller turkeys and hasn’t tested a large one. The author tells you to start checking at the 1½ hour mark for a bigger bird. The right column is the USDA time for an unstuffed 12 to 14 pound bird that our turkey calculator uses. It doesn’t model spatchcocked birds.
Why do spatchcock turkey times differ so much?
Because the oven temperature, the pull temperature and the bird all change. One recipe runs at 400°F, another at 425°F, another at 450°F. Some stop at 150°F in the breast, others at 170°F. The table shows what each source says, with the parts it leaves out marked.
| Source | Heat | Time | Pull temperature |
|---|---|---|---|
| Butterball | 400°F oven | 1 h 20 min | 170°F breast and thigh |
| ThermoWorks | 425°F oven, bird up to 15 lb | No time given | 155°F breast |
| I Am a Food Blog | 450°F oven | 75 min to 2 h by weight | 150°F breast, 165°F thigh |
| Traeger, pellet grill roast | 350°F | 1½ to 2 h | 165°F |
| Traeger, smoke then finish | 225°F, then 375°F | 3 to 4 h, then 20 to 30 min | 160°F, then 165°F |
The numbers come from Butterball’s spatchcock page, a ThermoWorks blog post and a Traeger guide, all read on October 30, 2026, plus the food blog above. Butterball’s page doesn’t give a bird weight. ThermoWorks sells thermometers and Traeger sells grills, so read their numbers with that in mind.
What temperature should a spatchcock turkey reach?
USDA lists 165°F as the safe minimum for poultry. That’s the number to cook to. Some of the sources above pull earlier, and ThermoWorks points to its chicken article for the reasoning. We haven’t read that one, so we’re not making that call for you.
Measure in the thickest part of the breast and the thigh, and keep the probe away from bone. USDA’s safe temperature chart was last updated April 14, 2025.
Does a spatchcock turkey free up your oven?
Yes, by hours. A bird that’s done in about 1½ hours leaves the oven open for the casseroles, and a whole unstuffed bird at 325°F can hold it for 3 hours or more. That shift is the whole point for many cooks.
There’s a catch. A flat bird needs a big pan, and the food blog says an 18 by 26 inch sheet pan is the size to look for. If your oven won’t take that, a smaller bird is the safer pick. Once the bird comes out to rest, the oven is yours for the sides. Try our Ruth’s Chris-style sweet potato casserole or the vegetable sides sorted by oven space.
Do you need to turn a spatchcock turkey?
Sometimes. Ovens heat unevenly, and a flat bird shows it. The food blog says to rotate the pan halfway. One r/BBQ poster found the same thing.
“I had to turn the bird half ways because temps were too different on either side”
– r/BBQ (96 upvotes)
That’s one grill, not a rule. In an oven, a half turn is cheap insurance. You’ll also want to check the thigh and the breast separately.
Is everyone confused about spatchcock timing?
Yes, a lot of home cooks are. Times vary by recipe, oven temperature and bird size, so first-timers find a different number on every page. A window of times plus a thermometer beats trusting a single figure. A first-timer on r/Cooking put it well.
“However I’m seeing all different things online about cook time. I obviously know that temp in more important, but it seems like everyone forgets that you need to time all of the other components coming together as well, so having a time estimate is vital.”
– r/Cooking (4 upvotes)
That’s why the table gives a window instead of one number. Plan your sides around the long end and you’ll never be caught short! For the full menu, see our ranked holiday side dishes.
Spatchcock turkey time: quick answers
How long does a 12 pound spatchcock turkey take?
About 1 hour 25 minutes at 450°F for 12 to 14 pounds, and about 75 minutes for 11 to 12 pounds, according to one food blog. Check the thigh and breast with a thermometer early.
Can you spatchcock a 20 lb turkey?
That blog lists about 2 hours for 18 to 20 lb but hasn’t tested a large bird, and says to start checking at 1½ hours. A big flat bird also needs a very large pan and oven.
Do you have to brine it first?
The sources split. The food blog says you don’t need to, while Traeger suggests brining at least 12 hours. Either way, plan the time for the brine before the roast.