How Long Does It Take to Cook a Juicy, Tender 20 lb Turkey to Perfection?

Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape, thickness, and density. These factors can make it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.

But making a beautiful, delicious turkey is far from impossible. Armed with this step-by-step guide, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.

Roasting a turkey is often the crowning glory of holiday meals When done properly, it results in succulent, flavorful meat that feeds a crowd. But cooking the bird just right can be tricky, especially if it’s a large 20 lb turkey. Undercooking leaves dangerous bacteria, while overcooking dries out the delicate meat Follow this guide for a foolproof method to roast a 20 lb turkey with ideal juicy tenderness.

Factors that Determine Turkey Cook Time

Several key factors impact how long it takes to roast a turkey

  • Weight – Heavier birds need more time Allot about 15 minutes per pound for an unstuffed turkey,

  • Stuffing – The extra insulation of stuffing means longer cook time. Figure about 20 minutes per pound for a stuffed turkey.

  • Temperature – Higher oven heat (350°F vs. 325°F) can reduce cook time slightly, but risks drying out the meat.

  • Thawing – A fully frozen bird takes dramatically longer. Thaw in the fridge 1-2 days before roasting.

  • Altitude – Above 3000 feet, moisture evaporates faster so turkey cooks slower. Add 15 minutes per pound per 5000 foot above sea level.

  • Shape – Compact, rounded birds cook faster than those which are lanky or irregular shaped.

  • Brining – Soaking in a saltwater solution hydrates the turkey for added moisture and time.

While the minutes per pound method provides an estimate, a meat thermometer is essential for determining true doneness. Cook until the turkey registers 165°F in the thickest part of the breast and thigh. If stuffed, the center of the stuffing must reach 165°F as well.

Step-by-Step Instructions for Roasting a 20 lb Turkey

Follow these simple steps for roasting a moist, tender 20 lb turkey with crisp, golden skin:

  • Thaw – Thaw turkey completely in the refrigerator 1-2 days before cooking. This prevents food safety issues and reduces cook time.

  • Prep – Remove giblets from cavities. Rinse turkey inside and out; pat dry. Truss legs and wings tightly.

  • Season – Generously season cavity and under skin with salt, pepper and herbs like sage, thyme or rosemary.

  • Stuff (optional) – Lightly fill the cavity with your favorite stuffing. Cook extra in a baking dish to confirm safe temp.

  • Roast – Place turkey on a rack in a roasting pan. Roast at 325°F, allowing about 20 minutes per pound, until 165°F.

  • Baste – Baste turkey with pan drippings every 45-60 minutes for crispy, golden skin.

  • Rest – Before carving, let turkey rest 20-30 minutes to allow juices to absorb.

  • Carve – Carve turkey and serve immediately for incredibly moist, tender meat.

Determining Exact Cook Time for a 20 lb Turkey

For a 20 lb turkey, figuring about 20 minutes per pound totals a cook time around 6-6 1/2 hours at 325°F. However, a few small adjustments may be needed:

  • Add 30-60 minutes if the turkey is stuffed, to ensure the interior stuffing reaches safe temperature.

  • If the turkey is thawed but still cold, allow 30-60 extra minutes. Fully thawed turkeys cook fastest.

  • Above 3000 feet, increase time by 5 minutes per pound per each additional 5000 feet of altitude.

  • Brining adds moisture so extend time about 10-15 minutes more.

  • Ultimately, use a thermometer to confirm the turkey reaches safe minimum 165°F.

Common Roasting Mistakes

It’s easy for holiday cooks to commit turkey-roasting mistakes. Avoid these common pitfalls:

  • Skipping the thawing step – a frozen turkey may not cook fully even after hours of roasting. Always thaw.

  • Stuffing loosely or overfilling – densely packed stuffing prevents heat reaching the cavity. Stuff lightly.

  • Forgetting to use a meat thermometer – this is the only way to reliably confirm safe doneness. Oven pop-ups undercook.

  • Cooking on too high of heat – high temps above 350°F often result in burnt outsides but dangerously undercooked meat. Stick to 325°F.

  • Not letting the turkey rest before carving – slicing too soon dries out the meat by allowing juices to run out. Resting allows juices to redistribute.

  • Carving the turkey improperly – learn how to properly carve the turkey to neatly remove the legs, wings and breast meat.

Ensuring Proper Food Safety

When handling raw poultry, following food safety guidelines is crucial:

  • Always thaw turkeys fully in the refrigerator rather than at room temperature to prevent bacterial growth.

  • Use separate cutting boards, utensils and platters for raw turkey vs. cooked to avoid cross-contamination.

  • Never leave a stuffed turkey sitting out during prep or leftovers sitting out more than 2 hours.

  • Refrigerate all leftovers within 2 hours of cooking. Reheat thoroughly later.

  • Cook turkey to the safe minimum internal temperature of 165°F as measured by a food thermometer.

Tips for Mastering a 20 lb Turkey

Roasting a turkey is easier than you think with these useful tips:

  • Thaw completely in the fridge 1-2 days before cooking day – don’t try to rush it!

  • Truss legs and wings tightly for a compact shape; rub skin generously with oil or butter.

  • Use a rack set in a sturdy roasting pan; baste periodically with pan drippings.

  • Roast at 325°F, allowing 20 minutes per pound for a stuffed 20 lb turkey.

  • Cook until it reaches minimum 165°F in the thickest part of breast and thigh.

  • Let turkey rest at least 20 minutes before carving for juicier meat.

  • Serve turkey with giblet gravy for the perfect holiday centerpiece!

With proper thawing, seasoning, roasting and resting time, you’ll yield a golden brown 20 lb turkey with delightfully moist, tender meat and crispy seasoned skin.

how long does it take to cook a 20lb turkey

Before you preheat the oven…

Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time, these steps will help lead to a succulent-on-the-inside, crackly-on-the-outside result.Buy the right size bird.

Unless you want to be eating leftover turkey for days, shop for a turkey that’s just big enough to feed your Thanksgiving crew. Opting for a smaller bird will reduce the turkey’s roasting time, leaving the oven free for sides and pies. (Read more: How Much Turkey Do You Need Per Person?)Don’t forget to defrost.

Always ensure a frozen turkey is fully thawed (in the refrigerator, please; about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets. (Read more: How to Thaw a Turkey, Depending on How Much Time You Have via Epicurious.)Brine your bird.

Dry brining is key to moist, succulent meat. Whether you choose a simple brine of plain kosher salt, a blend of kosher salt and black pepper, or a custom spice mix, the salt in the mixture will draw water out of the turkey. The salty juices will then be absorbed into the meat, carrying all that flavor with it. This step maximizes moisture content and ensures well-seasoned turkey. A dry brine also tenderizes the meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.

What about a wet brine, you ask? Dry brines are quicker, easier, and more effective than their liquid counterparts. Not to mention, wet brines can cause a major mess if the liquid spills out—and, frankly, they take up way too much fridge space (at a premium in the lead-up to Thanksgiving).

It’s essential to allow your dry-brined turkey time in the refrigerator (at least 12 hours and up to 3 days), uncovered, before roasting it. That might sound lengthy, but the brine needs time to work its way through the turkey’s big muscles. If you’re short on time, you can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.Use your oven wisely.

Invest in an oven thermometer before the big day arrives to ensure your oven is calibrated. Then, while the bird is cooking, open the oven door only when necessary—minimize peeking, or you’ll bring down the temperature and lengthen the amount of time the turkey needs in the oven. These tips are important any time you use your oven, but especially when roasting a whole bird.

The final, vital step towards a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. Use an instant-read thermometer to take the temperature of the turkey: It’s a good idea to remove your turkey from the oven when a probe inserted into the thickest part of the breast reads about 150°. As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over.

Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy). There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause crispy skin to go limp.

How long does it take for a 20 pound turkey to cook in the oven?

FAQ

How long does it take to cook a 20lb turkey at 350 degrees?

For an 18- to 20-pound turkey: 425°F for 3½ to 3¾ hours. 400°F for 3¾ to 4 hours. 350°F for 4 to 4¼ hours.

How long to cook an unstuffed 20 lb turkey?

How Long to Cook an Unstuffed Turkey
Weight
Cook Time
Servings
12 to 14 pounds
3 to 3¾ hours
8 to 9
14 to 18 pounds
3¾ to 4¼ hours
9 to 12
18 to 20 pounds
4¼ to 4½ hours
12 to 13
20 to 24 pounds
4½ to 5 hours
13 to 16

Is it better to cook a stuffed turkey at 325 or 350?

For the best results, our Test Kitchen recommends cooking a stuffed turkey at 325°F.

Can you cook a 20lb turkey in 2 hours?

19-22 lb., 1 1/2 hrs to 2 hrs. 22-24 lb., 1 1/2 hrs to 2 1/2 hrs. Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C).

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