Cooking a large turkey can be a daunting task, especially for those who are new to hosting holiday meals. One of the most critical factors in achieving a deliciously cooked turkey is ensuring it is cooked for the right amount of time. In this article, we will focus on how long to cook a 20-pound turkey that is not stuffed, providing you with a comprehensive guide to help you achieve a perfectly cooked bird.
Understanding Turkey Cooking Times
Before we dive into the specifics of cooking a 20-pound turkey, it’s essential to understand the factors that affect cooking time. The size of the turkey is the most critical factor, but other elements, such as the turkey’s temperature, the oven’s temperature, and whether the turkey is stuffed or not, also play a role.
Turkey Size and Cooking Time
The size of the turkey is the most significant factor in determining cooking time. A larger turkey takes longer to cook than a smaller one. The USDA recommends cooking a whole turkey at 325°F (160°C). The cooking time for a whole turkey can be estimated as follows:
- 4 to 6 pounds (1.8 to 2.7 kg): 1 1/2 to 2 1/4 hours
- 6 to 8 pounds (2.7 to 3.6 kg): 2 1/4 to 3 hours
- 8 to 12 pounds (3.6 to 5.4 kg): 3 to 3 3/4 hours
- 12 to 14 pounds (5.4 to 6.3 kg): 3 3/4 to 4 1/4 hours
- 14 to 18 pounds (6.3 to 8.2 kg): 4 to 4 1/4 hours
- 18 to 20 pounds (8.2 to 9 kg): 4 1/4 to 4 3/4 hours
- 20 to 24 pounds (9 to 10.9 kg): 4 3/4 to 5 hours
Oven Temperature and Cooking Time
The oven temperature also affects the cooking time of the turkey. Cooking the turkey at a higher temperature will reduce the cooking time, but it may also increase the risk of overcooking. The USDA recommends cooking a whole turkey at 325°F (160°C). Cooking the turkey at a lower temperature, such as 300°F (150°C), will increase the cooking time.
Stuffed vs. Unstuffed Turkey
Whether the turkey is stuffed or not also affects the cooking time. A stuffed turkey takes longer to cook than an unstuffed turkey. This is because the stuffing absorbs heat from the turkey, increasing the cooking time. The USDA recommends cooking a stuffed turkey at 325°F (160°C). However, it’s essential to note that cooking a stuffed turkey can be riskier than cooking an unstuffed turkey, as the stuffing can be a breeding ground for bacteria.
Cooking a 20-Pound Turkey: A Step-by-Step Guide
Now that we have discussed the factors that affect cooking time, let’s move on to the step-by-step guide for cooking a 20-pound turkey.
Preparation
Before cooking the turkey, it’s essential to prepare it properly. Here are the steps to follow:
- Remove the giblets and neck from the turkey cavity.
- Rinse the turkey inside and out with cold water, then pat it dry with paper towels.
- Season the turkey cavity with salt, pepper, and your desired herbs and spices.
- Rub the turkey all over with melted butter or oil.
Cooking the Turkey
Once the turkey is prepared, it’s time to cook it. Here are the steps to follow:
- Preheat the oven to 325°F (160°C).
- Place the turkey in a roasting pan, breast side up.
- Put the turkey in the oven and roast for about 4 1/4 to 4 3/4 hours, or until the internal temperature reaches 165°F (74°C).
- Baste the turkey with melted butter or oil every 30 minutes to keep it moist and promote even browning.
Checking the Internal Temperature
It’s essential to check the internal temperature of the turkey to ensure it’s cooked to a safe temperature. The internal temperature of the turkey should reach 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thigh. Use a meat thermometer to check the internal temperature.
Letting the Turkey Rest
Once the turkey is cooked, it’s essential to let it rest before carving. Letting the turkey rest allows the juices to redistribute, making the turkey more tender and juicy. Let the turkey rest for at least 30 minutes before carving.
Tips for Cooking a Perfect 20-Pound Turkey
Here are some tips for cooking a perfect 20-pound turkey:
- Use a meat thermometer to ensure the turkey is cooked to a safe temperature.
- Don’t overcrowd the roasting pan, as this can affect the cooking time and the turkey’s texture.
- Tent the turkey with foil if it starts to brown too quickly.
- Baste the turkey with melted butter or oil every 30 minutes to keep it moist and promote even browning.
- Let the turkey rest for at least 30 minutes before carving.
Common Mistakes to Avoid When Cooking a 20-Pound Turkey
Here are some common mistakes to avoid when cooking a 20-pound turkey:
- Overcooking the turkey, which can make it dry and tough.
- Undercooking the turkey, which can make it unsafe to eat.
- Not letting the turkey rest before carving, which can make it less tender and juicy.
- Not using a meat thermometer, which can make it difficult to ensure the turkey is cooked to a safe temperature.
Conclusion
Cooking a 20-pound turkey can be a daunting task, but with the right guidance, it can be a breeze. By following the steps outlined in this article and avoiding common mistakes, you can achieve a perfectly cooked turkey that’s sure to impress your guests. Remember to always use a meat thermometer to ensure the turkey is cooked to a safe temperature, and don’t forget to let it rest before carving. Happy cooking!
| Turkey Size | Cooking Time |
|---|---|
| 4 to 6 pounds (1.8 to 2.7 kg) | 1 1/2 to 2 1/4 hours |
| 6 to 8 pounds (2.7 to 3.6 kg) | 2 1/4 to 3 hours |
| 8 to 12 pounds (3.6 to 5.4 kg) | 3 to 3 3/4 hours |
| 12 to 14 pounds (5.4 to 6.3 kg) | 3 3/4 to 4 1/4 hours |
| 14 to 18 pounds (6.3 to 8.2 kg) | 4 to 4 1/4 hours |
| 18 to 20 pounds (8.2 to 9 kg) | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds (9 to 10.9 kg) | 4 3/4 to 5 hours |
- Preheat the oven to 325°F (160°C).
- Place the turkey in a roasting pan, breast side up.
- Use a meat thermometer to ensure the turkey is cooked to a safe temperature.
- Don’t overcrowd the roasting pan, as this can affect the cooking time and the turkey’s texture.
What size roasting pan do I need for a 20-pound turkey?
A 20-pound turkey requires a large roasting pan to accommodate its size. A good rule of thumb is to choose a pan that is at least 2-3 inches deeper than the turkey and has enough space around it for air to circulate. A pan with a heavy bottom and straight sides is ideal, as it allows for even browning and easy basting.
For a 20-pound turkey, consider using a roasting pan that is at least 22-24 inches long, 16-18 inches wide, and 6-8 inches deep. This size pan will provide ample space for the turkey and any aromatics or vegetables you want to add to the pan. Make sure the pan is large enough to hold the turkey comfortably, without overcrowding, to ensure even cooking.
How do I thaw a 20-pound turkey safely?
Thawing a 20-pound turkey requires careful planning and attention to food safety. The safest way to thaw a turkey is in the refrigerator. Allow about 24 hours of thawing time for every 4-5 pounds of turkey. For a 20-pound turkey, this means allowing 4-5 days of thawing time in the refrigerator.
It’s essential to thaw the turkey in a leak-proof bag or a covered container to prevent cross-contamination and keep the turkey at a safe temperature. Never thaw a turkey at room temperature or in cold water, as this can allow bacteria to grow and increase the risk of foodborne illness. Always wash your hands before and after handling the turkey, and make sure to cook it immediately after thawing.
What is the best way to brine a 20-pound turkey?
Brining a 20-pound turkey can add flavor and moisture to the meat. To brine a turkey, you’ll need a large container or bag that can hold the turkey and enough liquid to cover it. A good brine solution is a mixture of water, salt, sugar, and spices. You can also add aromatics like onions, carrots, and celery to the brine for extra flavor.
To brine a 20-pound turkey, combine 1 cup of kosher salt, 1/2 cup of brown sugar, and 1 gallon of water in a large container. Add any desired spices or aromatics, then stir until the salt and sugar are dissolved. Submerge the turkey in the brine, making sure it’s completely covered, and refrigerate for 24 hours. After brining, rinse the turkey under cold running water and pat it dry with paper towels before cooking.
How do I stuff a 20-pound turkey safely?
Stuffing a 20-pound turkey can be a bit tricky, but with some planning and attention to food safety, you can create a delicious and safe meal. The key is to make sure the stuffing is cooked to a safe internal temperature of 165°F (74°C). You can either cook the stuffing inside the turkey or in a separate dish.
If you choose to cook the stuffing inside the turkey, make sure the turkey is loosely stuffed and the stuffing is not packed too tightly. This will allow air to circulate and help the stuffing cook evenly. Use a food thermometer to check the internal temperature of the stuffing, and make sure it reaches 165°F (74°C) before serving. If you’re cooking the stuffing in a separate dish, cook it in a preheated oven at 350°F (180°C) until it’s lightly browned and crispy on top.
What is the best way to truss a 20-pound turkey?
Trussing a 20-pound turkey helps to keep the legs and wings in place during cooking, promoting even browning and preventing the legs from burning. To truss a turkey, you’ll need some kitchen twine and a bit of patience. Start by tucking the wings under the turkey’s body, then cross the legs over each other and tie them together with twine.
Make sure the twine is not too tight, as this can constrict the turkey’s legs and prevent even cooking. You can also use a bit of fat or butter to help hold the legs in place. Trussing the turkey will help it cook more evenly and prevent the legs from burning. Just be sure to remove the twine before carving the turkey, as it can be a bit tricky to carve around.
How do I baste a 20-pound turkey during cooking?
Basting a 20-pound turkey during cooking helps to keep the meat moist and promote even browning. To baste the turkey, use a bulb baster or a large spoon to scoop up the pan juices and pour them over the turkey. You can also add a bit of melted butter or oil to the pan juices for extra flavor.
Baste the turkey every 30 minutes or so, or whenever the pan juices start to run low. Make sure to baste the turkey evenly, paying special attention to the breast and thighs. You can also use a bit of foil to cover the turkey’s breast if it starts to brown too quickly. Basting the turkey will help keep it moist and promote even browning, resulting in a delicious and golden-brown finish.
How do I carve a 20-pound turkey safely?
Carving a 20-pound turkey requires a bit of skill and attention to food safety. The key is to carve the turkey safely and efficiently, without contaminating the meat or spreading bacteria. Start by letting the turkey rest for 20-30 minutes before carving, as this will help the juices redistribute and the meat relax.
To carve the turkey, use a sharp knife and a carving fork to hold the meat in place. Start by carving the breast, then move on to the thighs and legs. Make sure to carve the turkey on a clean, stable surface, and use a bit of parchment paper or a carving board to catch any juices or debris. Always wash your hands before and after handling the turkey, and make sure to refrigerate any leftovers promptly to prevent foodborne illness.