How long should I plan on cooking a 16 pound spatchcocked turkey? What temperature would be best to cook a 16 pound spatchcocked turkey?
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)) Jan 24, 2015 at 12:21