How Long Should A 20lb Turkey Cook?

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

If your turkey weighs 18 to 20 pounds, roast it at:425°F for 3 1/2 to 3 3/4 hours.400°F for 3 3/4 to 4 hours.350°F for 4 to 4 1/4 hours.325°F for 4 1/4 to 4 1/2 hours..

How do I cook a 20lb turkey?

Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it’s well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.)

How often do I baste a turkey?

Basting is optional when roasting a turkey. To ensure a moist turkey, the key is to not overcook it. Try using a remote digital thermometer that will alert you when the turkey is fully cooked yet still juicy. If you choose to baste the bird, do so every 30 minutes.

Should I put butter or oil on my turkey?

Once you’ve carefully dried off the skin, the next step you can take to guarantee perfectly crispy turkey skin is to rub it with a fat, like butter or oil. Oil will yield a crispier skin than butter because butter is at least 20 percent water, while oil contains no water.

Do you cook a turkey at 325 or 350?

Roast in a 325° or 350° (depending on size of bird; see below) oven until thermometer registers 160°. If turkey is unstuffed, tip slightly to drain juices from body cavity into pan. … Nutritional analysis per 1/4 pound boned cooked turkey with skin, based on percentages of white and dark meat in an average bird.

What temperature should I cook my turkey to?

A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Does stuffing a turkey make it more moist?

Cooking your stuffing inside the Thanksgiving turkey gives it an unparalleled flavor and texture. As the bird roasts, its juices are absorbed into the stuffing, resulting in a savory, moist, delicious mixture that’s hard to achieve any other way.

Why is my turkey always dry?

Of course, turkey isn’t a red meat, and it’s a relatively lean bird. But another, and perhaps more important, reason turkey is so dry is that it doesn’t stimulate our salivary glands. … If they drool before they eat, the meat will be juicier. The second reason turkey is dry is because it is almost never salty enough.

How long do I cook a 20 lb Butterball turkey?

Butterball Turkey Cooking Times4.5 – 7 lbs. Unstuffed: 2-2.5 hours. Stuffed: 2.25-2.75 hours.7-9 lbs: Unstuffed: 2.5-3 hours. Stuffed: 2.75-4.5 hours.9-18 lbs: Unstuffed: 3-3.5 hours. Stuffed: 3.75-4.5 hours.18-22 lbs: Unstuffed: 3.5-4 hours. … 22-24 lbs: Unstuffed: 4-4.5 hours. … 24-30 lbs: Unstuffed: 4.5-5 hours.

How do I keep my turkey moist?

For moist meat without the hassle of clearing fridge space to soak the bird in a vat of brining liquid, try a dry brine. Salting a turkey and letting it rest before roasting seasons it deeply and helps it retain moisture.

Can you cook a turkey at 425 degrees?

Roasting time (unstuffed): Roast at 425° F for 45 minutes. Cover with foil, reduce temperature to 350° F, and continue to roast the turkey until a thigh registers 180° F, about 2 hours total.

Should I start my turkey at a higher temperature?

I find it is best to start the turkey at a fairly high temperature (400°F), roast for about twenty minutes and then lower the heat to 350°F for the remainder of the cooking time. Sometimes I forget to lower the oven, though, and the turkey still comes out fine, just perhaps a little darker than I would like!

How do you keep a turkey from drying out?

How to Dry-Age Beef at HomeChoose a fresh turkey instead of a frozen one. … Roast two small turkeys rather than one large one. … Brine the turkey. … Rub soft butter under the skin. … Truss loosely, or not at all. … Roast the turkey upside down at first. … Don’t overcook it. … Let the turkey rest before carving.

Do you cover a turkey when cooking?

To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.