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How long should I plan on cooking a 16 pound spatchcocked turkey? What temperature would be best to cook a 16 pound spatchcocked turkey?

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Kenji at Serious Eats recommends 450F for 80 minutes for a 12-14 pound bird "until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F". I would expect a 16 pound bird to take about 20 minutes longer (just by figuring a simple ratio).

Serious Eats goes deeply into turkey spatchcocking, so I recommend taking the time to read the articles.

His video here is great.

  • It's hard to go wrong following the advice at Serious Eats. Great answer Jolenealaska! Tip: Time is just a reference - the temperature of the meat is what tells you it's done. Good luck! (I had the ?pleasure? of helping joint 20 turkey's last Sunday - Cooked the limbs on the flattop until crispy then into the oven until tender... the breasts were all roasted then frozen for future use. I've had enough turkey for a while. (turkey's for the homeless)) – Gringo Dave Jan 24 '15 at 12:21

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