How Long to Cook a 20 lb Turkey at 350 Degrees

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 whole turkey is the centerpiece of many holiday meals. Getting your turkey done just right though can feel tricky especially if you’re working with a large bird. A 20 lb turkey is considered extra-large. Knowing how long to cook a turkey this size at 350°F is key to turning out juicy flavorful meat.

Follow this guide for everything you need to know about cooking times temperature, thawing and more for a 20 lb turkey.

Overview of Cooking a 20 lb Turkey

Here are some key things to keep in mind when roasting a 20 lb turkey

Cook time: About 4 to 4 1/4 hours at 350°F
Internal temperature: 165°F in the thigh and stuffing
Thawing: Needs 4-5 days in the fridge; can quick thaw in cold water
Roasting tips: Use a rack, tent with foil to prevent overcooking

Getting the exact time and temperature right results in perfectly cooked turkey from the breast to the thighs and legs.

How Long to Cook a 20 lb Turkey at 350°F

For an unstuffed 20 lb turkey, the typical cook time is:

4 to 4 1/4 hours at 350°F

This allows for approximately 13-15 minutes per pound.

If you prefer to stuff your turkey, the cook time increases:

5 to 5 1/4 hours at 350°F for a stuffed 20 lb turkey.

Stuffing adds insulation to the inside of the turkey, slowing down the cooking process. The stuffing must reach 165°F as well.

How to Tell When a 20 lb Turkey is Done

Relying on cook times alone isn’t foolproof. Use these tips to confirm your 20 lb turkey is fully cooked:

Use a meat thermometer to check the inner thigh and wing temperature. It should reach 165°F.
The stuffing must also reach 165°F for food safety.
Watch for the drumsticks to move freely and the meat to look opaque throughout.
Let it rest for 30 minutes before carving for the juiciest meat.

If the turkey is done early, tent it with foil to keep it warm until ready to serve.

Thawing a Frozen 20 lb Turkey

A frozen 20 lb turkey requires significant thawing time. There are two main methods:

In the refrigerator: Allow 24 hours per 4-5 lbs. So for a 20 lb turkey, thaw for 4-5 days in the fridge.
In cold water: Submerge the turkey in its wrapper in cold water, changing the water every 30 minutes. About 4-6 hours total.

Quick thawing leads to the best taste and texture. Don’t thaw turkey at room temperature or in hot water.

How to Cook a 20 lb Turkey Step-by-Step

Follow these simple tips for roasting turkey success:

Take the wrapper off and remove the giblets from the cavity. Rinse the turkey and pat it completely dry, inside and out.
Rub the skin with oil or melted butter and season generously with salt and pepper. Stuff the cavity if desired.
Place the turkey breast-side up on a roasting rack in a pan. Tuck the wings under and tie the legs together.
Roast at 350°F, allowing 13-15 minutes per pound for an unstuffed turkey. Use a meat thermometer to check for 165°F.
Once the turkey reaches an internal temp of 155°F, tent with foil to prevent overcooking.
Let rest 30 minutes before carving. This allows the juices to redistribute for the juiciest meat!

Troubleshooting 20 lb Turkey Issues

Having problems with your extra large bird? Here are some tips:

If the turkey is too dry, it may have overcooked. Take it out earlier next time and make sure to tent with foil.
If it’s still pink or undercooked, it likely needed more time in the oven. Check temps in multiple areas.
If the skin is too pale, try brushing it with oil or butter to encourage browning.
If the stuffing is underdone, take the turkey out of the oven, scoop out the stuffing into a casserole dish, and bake it until 165°F.

Alternatives to Roasting a Whole 20 lb Turkey

Other options besides cooking a whole 20 lb bird include:

Cook two 10-12 lb turkeys instead. They’ll cook faster and more evenly.
Purchase just a turkey breast roast, which only takes a few hours to cook.
Grill or smoke smaller bone-in turkey breast halves which cook in 1-2 hours.
Roast turkey parts like drumsticks, wings, thighs and choose your favorites.

Frequency of Entities:
Turkey: 31
Cook: 11
lb: 14
20: 14
350: 7
Time: 10
Thaw: 3
Temp: 6
Stuff: 5
Foil: 3
Hour: 7
Min: 2

how long do you cook a 20 lb turkey at 350

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.

Exactly How Long to Cook a 20-Pound Turkey at 350 Degrees Fahrenheit

FAQ

How long do you cook a 20 pound turkey at 350?

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.

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

Oven-Roasted Turkey We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

How long did it take to cook a 20 lb turkey?

How Long to Cook a Turkey

Turkey Weight	Servings	Cooking Time
15 to 18 lb	10 to 12	3 1/4 to 4 hours
18 to 20 lb	12 to 14	4 to 4 1/4 hours
20 to 22 lb	14 to 16	4 1/4 to 4 3/4 hours
23 to 24 lb	16 to 20	5 to 5 1/4 hours

Should I cover my 20 lb turkey?

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.