Spatchcock turkey timeline
Flattened birds cook in about half the time and more evenly. Set the weight and dinner time and get the whole schedule, dry brine included.
Setting your clock…
Spatchcock turkey cook times by temperature
Totals shown for a 13 lb spatchcock turkey. Schedule on the long end; go by internal temperature.
| Pit temp | Rate | Cook time |
|---|---|---|
| 275°F | 11-14 min per lb | 2 h 23 min to 3 h 2 min |
| 325°F | 8-10 min per lb | 1 h 44 min to 2 h 10 min |
Done: 165°F in the thickest part of the breast (USDA). Rest 30 minutes.
Questions people ask
- How long does a 13 lb spatchcock turkey take at 325°F?
- Plan on 1 h 44 min to 2 h 10 min of cooking, then a 30 minute rest. Schedule on the long end: if it finishes early it holds for up to 1 hour wrapped in a dry cooler, but a late finish can't be fixed.
- When is spatchcock turkey done?
- When it's 165°F in the thickest part of the breast (USDA). The clock gets you close; the thermometer makes the call.
- When should I light the fire?
- Work backwards from dinner: carving (15 min), resting (30 min), the slow end of the cook, then preheat (20 minutes on a pellet grill). The planner above does that math for your exact weight and dinner time.
Guides for this cook
- Smoked turkey legs: why 165°F leaves them chewyPull smoked turkey legs at 175°F, not 165°F. Here's the exact temp, time, and setup to get fall-off-the-bone dark meat every time.
- Smoked spatchcock turkey: fix the mistakes Bob madeSmoke a spatchcock turkey right with exact temps, timing, and the pull temp that keeps the breast juicy. No guesswork.
- Turkey breast drying out: how to keep it juicy on the smokerStop turkey breast from drying out with exact temps, a simple brine, and timing that works every cook.