How long to cook a 20 lb turkey at 350?

A 20 lb turkey cooked at 350°F takes roughly 4 to 4¼ hours unstuffed, or about 4½ hours if stuffed, but always use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C) for doneness, as times vary by oven and bird.

How long should I cook a 20 lb turkey on 350?

For whole, unstuffed turkeys in oven cooking bags, cook at 350 °F for the following approximate times:

1. 8-12 lb turkey: 1 1/2 to 2 hours;
2. 12 to 16 lb turkey: 2 to 2 1/2 hours;
3. 16-20 lb turkey: 2 1/2 to 3 hours;
4. 20-24 lb turkey: 3 to 3 1/2 hours.

What is the best temperature to cook a turkey to keep it moist?

For a juicy turkey, roast at 325°F to 350°F in the oven and pull it out when the thermometer reads 150°F-155°F, letting carryover cooking bring it up to the safe 165°F internally, ensuring it rests for 30-45 minutes after cooking to redistribute juices for maximum moisture. 

Should a 20 pound turkey be covered or uncovered?

For a juicy 20 lb turkey with crispy skin, cook it mostly covered with foil to retain moisture, then uncover it for the last hour (or half) to brown, or just tent the breast if the skin browns too fast; this balances tenderness and color, preventing the breast from drying out before the legs finish. Start covered, then remove the foil for browning, checking the temperature as you go.
 

Do you put water in the bottom of a roasting pan for turkey?

It's a common debate, but most experts and chefs advise against adding water to the roasting pan because it creates steam, hindering crispy skin and flavorful drippings, though some home cooks add a little broth or water for moisture or easier cleanup/gravy, often using a rack to elevate the bird. For best results (crispy skin, rich gravy), use a rack, roast uncovered with butter/oil, and let the turkey's natural juices create the gravy base.
 

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

What is the secret to a moist turkey?

How to Cook a Juicy Turkey Every Time: 4 Simple Tips

• Tip #1 - Brine Turkey. Brining involves submerging the turkey in a flavorful saltwater solution. ...
• Tip #2 - Inject with Butter and Season Turkey. ...
• Tip #3 - Cook Turkey to an Internal Temp of 160º ...
• Tip #4 - Allow Turkey to Rest. ...
• Juicy Turkey FAQ's. ...
• More Turkey Tips from ATBBQ.

What should I put in the bottom of a turkey roasting pan?

Cut 2 carrots, 2 ribs of celery, and 1 onion into large chunks. Place on the bottom of your roasting pan. Place the turkey, breast-side up on top of the vegetables. Add about 1/2 inch of liquid (water or stock) to the roasting pan.

What not to do when cooking a turkey in the oven?

Do's and don'ts of roasting a whole turkey

1. DON'T roast turkey in an oven temperature lower than 325 F.
2. DON'T roast turkey in a brown paper grocery bag. ...
3. DON'T use stuffing when roasting turkey with high-temperature foil-wrapped methods or on a charcoal grill.

How long should you let a 20 pound turkey rest?

How long does my turkey need to rest? We recommend letting a 12-15 lb turkey rest for at least 20 minutes. Anything over 15 lbs needs at least 30 minutes to rest before carving.

What are common mistakes when cooking turkey?

5 Mistakes to Avoid When Preparing Your Holiday Turkey

• Mistake 1 – Improper thawing of frozen bird. ...
• Mistake 2 – Spreading bacteria around when washing the bird. ...
• Mistake 3 – Cooking at too low temperature. ...
• Mistake 4 – Not taking the internal temperature of the bird.

What can I put on my turkey to keep it moist?

The Champagne and chicken broth, which are poured over the turkey before roasting to keep the meat incredibly moist and juicy, also add irresistible flavor.

How often do I baste a turkey?

When to baste a turkey. It is recommended to baste a turkey approximately every hour as it cooks in your oven.

Is 350 too high to cook a turkey?

No, 350°F is a very common and effective temperature for roasting turkey, providing a good balance for cooking it thoroughly while achieving juicy meat and browned skin, often used for the main cooking phase after an initial high-heat blast or as the consistent temperature throughout. While some prefer 325°F for more tenderness or 400°F+ for speed and crispy skin, 350°F is a reliable choice, ensuring it's not too high to burn quickly or too low to take excessively long.
 

Do I need a roasting rack for turkey?

If you don't have a roasting rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan. Brush or spray skin lightly with vegetable or cooking oil for best appearance.

Do you cook a turkey at 325 or 350 reddit?

Reddit users debate between 325°F and 350°F for roasting turkey, with most agreeing both work, but 325°F offers a bit more time to avoid drying, while some prefer starting high and finishing lower for crispy skin; the key is using a meat thermometer to reach 165°F internally, not relying on time alone, with common strategies including starting at 400-450°F then dropping to 325°F, or just staying steady at 325-350°F. 

Should I bring my turkey to room temperature before cooking?

Before it goes in the oven, the turkey should be at room temperature, so take it out of the fridge (1 hr for a whole turkey, or 30 mins for a cut) before cooking. Keep it covered in a cool place.

Do I cover a 20 pound turkey in the oven?

Yes, you should cover a 20-pound turkey in the oven, but usually only for the first part of cooking, then remove the foil to let the skin brown and crisp up for the final 30-45 minutes, ensuring juicy meat without burning the breast. Start by loosely tenting it with foil after the initial browning, then uncover it to finish for golden skin and perfectly cooked meat.
 

Can turkey reach 165 but still be pink?

Yes, turkey can reach 165°F (74°C) and still appear pink, which is safe to eat, due to reactions between cooking heat, natural meat pigments (myoglobin), and oven gases, especially in younger birds or smoked turkey where pinkness is common. The key is using a food thermometer to confirm it hits 165°F in the thickest part, as color isn't a reliable indicator of doneness, and pink meat past that temperature is perfectly fine. 

Do you put water in the bottom of a pan when roasting a turkey?

It's a common debate, but most experts and chefs advise against adding water to the roasting pan because it creates steam, hindering crispy skin and flavorful drippings, though some home cooks add a little broth or water for moisture or easier cleanup/gravy, often using a rack to elevate the bird. For best results (crispy skin, rich gravy), use a rack, roast uncovered with butter/oil, and let the turkey's natural juices create the gravy base.
 

How long to have turkey out of the fridge before cooking?

Get your turkey out of the fridge 1 hour before you cook it. You'll get less shrinkage when it goes into a hot oven, it'll give you more reliable cooking times, and juicier, more tender meat. And always preheat your oven for at least 20 minutes before cooking your turkey.

Is turkey ok to eat if it's a little pink?

Yes, pink turkey is generally safe to eat as long as its internal temperature has reached 165°F (74°C), as the color is often due to natural pigments like myoglobin and cytochrome c, especially in younger birds or when exposed to oven gases, and doesn't always mean it's undercooked. Always use a meat thermometer in the thickest part of the breast and thigh to confirm it's fully cooked, trusting the temperature over color.
 

Why put an onion in a turkey?

Filling the turkey cavity with apples, onions, and fresh herbs can enhance both the flavor and moisture of the turkey. The ingredients release aromatic compounds that infuse the meat, creating a more flavorful result.

What are some common turkey roasting mistakes?

Common turkey roasting mistakes include not thawing or seasoning properly, stuffing the bird (risking undercooked stuffing/overcooked meat), roasting it cold or from frozen, not using a rack (leading to soggy skin), skipping the crucial resting period (drying out the meat), and guessing temperature instead of using a meat thermometer. Avoiding these errors—especially resting and proper seasoning/brining—ensures a juicy, flavorful, and safe turkey. 

Is it better to cook a turkey in the oven or a roaster?

A turkey roaster (electric countertop appliance) excels at keeping turkey moist, cooking faster (up to 30% quicker), freeing up your main oven, and using less energy, while a conventional oven offers better skin browning but uses more energy and occupies your primary oven space. The roaster's self-basting lid creates a steamy environment, ideal for juicy meat, but often needs a quick blast in the main oven (or on a BBQ) to crisp the skin, notes eGullet Forums users,.
 

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