While I understand the temp is what matters, I’m curious as to roughly how much quicker a spatchcocked turkey cooks compared to a non-spatckcocked turkey.
Is it 1/4 of the time?
1/2 the time?
Thoughts?
A whole, unstuffed 18-20lb turkey at 350° averages 4 to 4 and 1/2 hours.
So the answer is about half the amount of time.