Does spatchcocking a turkey cook it faster?

Spatchcocking means removing a turkey’s backbone and flattening the bird. It can cook faster and more evenly, but the time depends on the turkey, oven, pan and recipe. Treat any recipe time as a planning estimate, not a doneness test.

Start with a safely thawed turkey. Do not rinse raw poultry: its juices can spread germs around the kitchen. Keep raw turkey and its utensils separate from ready-to-eat food, and cook stuffing separately. For oven roasting, CDC recommends an oven temperature of at least 325°F (163°C).

Use a food thermometer to check that the turkey reaches at least 165°F (74°C) in the thickest part of the breast and where the body joins the thigh and wing, avoiding bone. Check each location; they may not reach temperature together.

Refrigerate leftovers at 40°F (4°C) or below within two hours of cooking, or within one hour above 90°F (32°C). Cut large pieces into smaller portions to cool, and use refrigerated cooked turkey within three to four days.