Getting the Most Meat from Your 20 lb Turkey

For many families a juicy roasted turkey is the centerpiece of holiday meals like Thanksgiving and Christmas. When preparing a turkey dinner for a crowd, it’s useful to know how much cooked meat you can expect to yield from a specific sized bird. In this article we’ll explore what to anticipate when cooking a common 20 pound turkey.

Estimating Turkey Meat Yield

On a 20 pound turkey, you can expect 10-12 pounds of edible cooked meat However, there are some key factors impacting yield

• Type of cut (whole bird vs breast vs other parts)
• Cooking method (roasting, grilling, smoking, etc.)
• Degree of carving/trimming
• Individual turkey proportions and fat content

As a general rule of thumb, plan on about 0.5-0.6 pounds of cooked meat per 1 pound of raw turkey weight. So for a 20 lb bird, yield around 10-12 lbs.

Let’s look at how meat yields vary by turkey cut:

• Whole turkey: About 50-55% meat yield
• Boneless turkey breast: Up to 90% yield
• Legs or thighs: Around 60% yield
• Wings or drumsticks: Only about 40% meat

Where’s the Meat? Turkey Anatomy Breakdown

To maximize usable meat from a whole turkey, it helps to understand where the good cuts come from:

• Breast: The largest portion, making up about 30% of meat. Contains tender white meat.

• Legs: Around 25% of meat, with tasty dark meat.

• Wings About 10% of meat often leaner dark meat.

• Thighs: Comprise 15% juicy dark meat.

• Back and neck: Remaining 20% is less desirable.

Getting the Most Out of Your Turkey

Follow these tips to optimize meat yield from a 20 lb turkey:

• Choose a broad-breasted bird with ample breast meat.

• Truss legs together so it cooks evenly. Keep wings tucked under.

• Cook properly to 165°F. Avoid overcooking that dries out meat.

• Let rest 15 minutes before carving to preserve juices.

• Carve carefully along bones to get tidy cuts without waste.

• Use scraps for broth, gravy, casseroles, soup, etc.

• Refrigerate within 2 hours; use within 3-4 days. Freeze longer term.

• Spatchcock for faster, more even cooking if you don’t need whole bird.

Serving Size Estimates

Figuring about 0.5-0.6 lbs of meat per person, a 20 lb turkey will feed:

• 10-12 people if only serving white meat
• 16-20 people if also serving dark meat
• 12-15 people if serving a mix of both

For big gatherings, allow 1.25-1.5 lbs per person if leftovers are desired. An 18-22 lb bird for 15 people or a 24-28 lb turkey for 20 guests is ample.

Cooking Times for a 20 lb Turkey

A good rule of thumb for roasting time is 15 minutes per pound at 325°F. So a 20 lb turkey will take about 5 hours roasted uncovered at 325°F.

However, always rely on a meat thermometer over times. Cook to 165°F in the thickest part of the breast and thigh to ensure safety and prevent overdrying.

If stuffed, cook until center of stuffing reaches 165°F. Let rest at least 15-30 minutes before carving for juicier meat.

Getting Creative with Leftovers

A 20 lb bird yields ample leftovers. Avoid waste by using turkey in versatile recipes like:

• Casseroles
• Soup stock
• Sandwiches
• Salads
• Enchiladas
• Pot pies
• Turkey tetrazzini
• Turkey noodle soup
• Turkey chili or curry
• Turkey hash

Thighs and legs make especially delicious leftovers since dark meat stays moist. Refrigerate leftovers within 2 hours and consume within 3-4 days. Frozen turkey keeps 6 months in freezer bags.

Tips for Juicy, Flavorful Turkey

Here are some final tips for maximizing the flavor and moisture of your holiday bird:

• Brine turkey in saltwater overnight
• Rub butter/oil under skin
• Baste with pan drippings
• Add herbs under skin (sage, rosemary)
• Use broth or wine in the pan
• Roast breast-side down, then flip
• Let rest before carving

With proper planning and preparation, you can feel confident a 20 lb turkey will provide ample delicious meat for holiday meals. Follow these guidelines on yield, anatomy, carving, serving sizes and leftovers. Most importantly, have fun with your family while creating wonderful holiday memories.