How Long To Cook A 20 Lb Butterball Turkey To Golden, Juicy Perfection

Cooking the perfect turkey for your holiday meal can seem like a daunting task. Many people worry about drying out the bird or not cooking it thoroughly However, with some basic knowledge, cooking a 20 lb turkey is easier than you think. In this article, we will walk through everything you need to know to roast a delicious 20 lb Butterball turkey.

Choosing and Preparing Your Turkey

The first step is selecting the right turkey. Opt for a fresh or thoroughly thawed frozen Butterball turkey. Fresh turkeys have never been frozen and can be harder to find, while frozen turkeys are more readily available. Make sure to allot enough time to thaw your turkey completely in the refrigerator over several days. Remove the neck and gizzards before cooking.

When preparing your turkey, start by removing it from any packaging and patting dry. Place the turkey breast-side up on a roasting rack in a pan about 2 to 2 1/2 inches deep. Tucking the wings underneath can help stabilize it. Brush the skin lightly with vegetable oil or melted butter for optimal browning.

Estimating Cook Time

The cook time for a 20 lb turkey depends on whether it is stuffed or unstuffed.

According to Butterball, an unstuffed 20 lb turkey should roast for approximately 4 to 4 1/2 hours at 325°F. For a stuffed turkey of this size, estimate 5 to 5 1/2 hours of roasting time.

As you can see, a stuffed turkey takes longer. The stuffing must reach a safe internal temperature of 165°F, so cooking until the turkey itself hits the recommended temperature of 180°F in the thigh will ensure the stuffing is also fully cooked.

Always rely on an food thermometer for doneness rather than cook time alone. Ovens can vary.

Step-By-Step Roasting Method

Ready to start cooking your turkey? Follow these simple steps:

• Preheat your oven to 325°F. Many experts recommend a low roasting temp for optimal moisture.

• Place prepared turkey breast-side up on a rack in a roasting pan. Tuck wings underneath to stabilize.

• Insert an oven-safe meat thermometer into the thickest part of the thigh, avoiding bone.

• Put turkey in the oven and roast for the estimated time based on size and whether stuffed or unstuffed. Start checking temperature about halfway through.

• Once the turkey reaches about 2/3 of the way through the estimated roasting time, lightly tent foil over the breast to prevent overcooking.

• Turkey is done when the thigh reaches 180°F and breast 170°F. For stuffed turkey, stuffing must reach 165°F.

• Let turkey rest for 15-20 minutes before carving to allow juices to set.

Tip: A roasting rack is essential for air flow and ensures the turkey doesn’t sit and stew in its own juices.

Maintaining Moisture and Preventing Dryness

The biggest worry when roasting a turkey is keeping it from drying out. Here are some tips to retain moisture:

• Brine the turkey: Soaking in a brine solution helps infuse flavor and moisture. Brine 12-24 hours before roasting.

• Baste: Use pan drippings or turkey stock to baste the turkey every 45 minutes while roasting.

• Rub with butter/oil: Coating the skin with butter, oil or aromatics helps prevent drying and encourages browning. Reapply halfway through cooking.

• Use aromatics: Stuffing lemons, onions or herbs inside the cavity imparts flavor and moisture.

• Tent with foil: Prevent the breast from overcooking by loosely draping foil over it about 2/3 through roasting time.

• Let rest before carving: Allowing the turkey to rest after roasting enables the juices to be reabsorbed into the meat.

Getting the Perfect Brown Skin

Besides moisture, achieving beautifully browned, crisp turkey skin is paramount. Here are some tips:

• Pat turkey dry before seasoning or oiling to help the skin get crispy.

• Brine if possible as this helps the skin get brown.

• Rub skin with oil or butter before and during roasting.

• Sprinkle salt and baking powder on the skin which draws out moisture for better browning.

• Place turkey on a V-rack so air can circulate all around.

• Roast at a higher temperature just at the end to crisp the skin. Crank up the oven temp to 400°F for the last 30 minutes.

Safety First

When handling raw turkey, be sure to follow proper protocol to avoid foodborne illness:

• Refrigerate turkey right away after purchasing – don’t leave sitting out.

• Thaw frozen turkey in the fridge in cold water or in the microwave – never at room temp.

• Use separate cutting boards and utensils for raw turkey to avoid cross-contamination. Wash all surfaces thoroughly after.

• Cook turkey to the safe minimum internal temperature of 165°F. Use a food thermometer to verify doneness.

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

• Wash hands and surfaces after handling raw turkey.

Additional Tips and Tricks

• For optimal moisture, do not stuff the turkey right before roasting. Cook the stuffing in a casserole dish instead.

• Brining is highly recommended to boost flavor and tenderness. Opt for a salt-sugar based brine.

• Roast turkey on the lowest rack position for ideal browning and cook time.

• Use a meat thermometer designed for accuracy. Oven-safe models remain in the meat while cooking.

• Letting the roasted turkey rest after coming out of the oven is crucial to lock in juices.

• Carve the turkey and arrange it on a platter before bringing it to the table for presentation.

Alternatives to Roasting

While roasting is the traditional turkey cooking method, there are alternatives:

• Deep fry for quick cooking and ultra crispy skin. Use an outdoor propane turkey fryer.

• Smoke over indirect heat on a grill or smoker for succulent, smoky flavor.

• Spatchcock or butterly the turkey so it roasts and crisps evenly.

• Slow cook in a crockpot or electric roaster for a low-fuss meal.

• Air fry for a smaller turkey with crispy skin without much added oil.

Roasting a juicy, beautifully bronzed 20 lb turkey may look challenging, but it simply takes a little preparation and patience. With the proper steps, you can pull off the perfect holiday bird. Estimate approximately 4 to 5 1/2 hours roasting time for a 20 lb turkey, and always cook to a safe internal temperature using a meat thermometer. Basting, brushing with oil and tenting with foil will help prevent dryness. Follow standard food safety practices and allow ample resting time before serving. If you stick to these guidelines, your Thanksgiving or holiday turkey will impress!