How Long Does It Take to Roast a Stuffed 22 lb Turkey to Perfection?

Roasting a stuffed turkey is a classic centerpiece for holidays like Thanksgiving and Christmas. When done right, it results in tender, juicy meat infused with flavorful aromas from the stuffing. However, roasting a turkey, especially one as large as 22 lbs, can be daunting for home cooks. It requires careful planning to ensure the turkey is cooked through without drying out. In this comprehensive guide, we’ll walk through everything you need to know to roast a stuffed 22 lb turkey to juicy, savory perfection.

Determining Cook Time

The most important factor in roasting a turkey is allowing enough time for it to cook through fully. Undercooked poultry can harbor dangerous bacteria like salmonella. The general rule of thumb is to allot 15-18 minutes per pound for an unstuffed turkey. A stuffed turkey takes longer, closer to 20-25 minutes per pound.

For a 22 lb stuffed turkey, that works out to a cook time of 440-550 minutes, or 7 1/3 – 9 1/4 hours It’s best to plan for the higher end of that range, as it’s always better to have extra time than discover your turkey isn’t quite done Other factors like a frosted turkey or cooking at higher altitude can also increase cook time.

While the minutes per pound method provides a good starting estimate, it doesn’t account for variances in individual birds The only way to reliably determine doneness is to use a meat thermometer. The safe minimum internal temperature for turkey is 165°F The stuffing and thickest part of the breast should read 165°F, while the innermost part of the thigh needs to reach 175°F.

Step-by-Step Roasting Method

Follow these simple steps for roasting a juicy 22 lb stuffed turkey:

• Prep the turkey: Remove giblets, rinse cavity well, and pat dry with paper towels. Rub the skin all over with butter or oil. Season inside cavity generously with salt, pepper, and aromatic herbs like thyme, sage, and rosemary.

• Make the stuffing: Prepare your favorite stuffing recipe. For food safety, stuffing should include only cooked ingredients. Cool fully before loosely filling the turkey cavity.

• Truss the turkey: Use kitchen twine to truss legs and wings close to the body. This helps ensure even cooking.

• Place on a rack in a roasting pan: The rack elevates the turkey above the pan drippings for better air circulation. This crisps the skin while keeping the meat tender and moist.

• Roast at 325°F: Roast for about 8-9 hours based on a 22 lb stuffed turkey. After 5 hours, start checking temperature every 30 minutes until it reaches minimum 165°F in breast and stuffing, 175°F in thighs.

• Baste occasionally: Every hour or so, baste the turkey with the pan juices. Basting helps keep the skin from drying out.

• Let rest before carving: Once cooked, tent the turkey with foil and let rest 15-20 minutes. This allows juices to reabsorb for better flavor.

• Carve and serve: Carefully slice the breast meat from the bone. Remove stuffing and place in a serving bowl. Cut into the thighs. Serve turkey with pan drippings for flawlessly moist meat.

Factors that Impact Cook Time

Several factors can increase the cook time beyond the standard minutes per pound method:

• Frozen turkey – A frozen bird takes 50-100% longer since it must thaw while cooking. Completely thaw in the fridge 1-2 days before for shortest cook time.

• High altitude – Above 3000 feet, moisture evaporates faster so turkey cooks slower. Add 15 minutes per pound over 5000 feet.

• Stuffing – A stuffed turkey takes longer to allow heat to penetrate and cook interior. Add 5 minutes per pound for stuffed.

• Brining – Soaking in a saltwater brine hydrates the turkey for added moisture and tenderness. It can extend cook time slightly.

• Turkey size – Very large birds over 18 lbs take more time proportionally per pound. The 22 lb estimate is on the higher end.

• Cooking temperature – Higher oven temperatures (above 350°F) can shave off up to an hour, but may dry out the breast meat.

• Shape – Compact, rounded birds cook faster than lanky ones. Defrosted turkeys take less time than frosty ones.

Ensuring Food Safety

When working with poultry, following food safety guidelines prevents illness and ensures the turkey tastes its best.

• Cook to safe minimum internal temperatures as measured by a meat thermometer

• Never leave a stuffed turkey sitting out during prep. Refrigerate if not roasting immediately.

• Use a food-safe meat thermometer for accuracy. Oven pop-up timers often undercook.

• Stuff loosely to allow heat penetration. Cook extra stuffing in a baking dish to confirm safe temperature.

• Refrigerate leftovers within 2 hours. Reheat thoroughly; do not eat turkey left at room temperature longer than 2 hours.

Mastering a Perfect Stuffed Turkey

From proper thawing and seasoning to basting and resting, following these tips will help you master roasting a 22 lb stuffed turkey with supremely tender, flavorful meat:

• Thaw completely in the fridge 1-2 days before for shortest, safest cook time

• Truss legs and wings for compact shape; rub skin with oil or butter

• Season generously inside and out with herbs, salt, pepper

• Use a rack in a roasting pan; baste periodically for crispy skin

• Roast at 325°F until it reaches minimum 165°F in breast, stuffing, and 175°F in thighs

• Let rest 15-20 minutes before carving for juicier meat

• Serve with pan drippings gravy for the perfect holiday centerpiece

With proper planning and technique, roasting a stuffed 22 lb turkey can be a fun, rewarding holiday cooking experience. Follow this guide for step-by-step instructions resulting in a beautiful golden bird with tender, succulent meat.