If your turkey weighs between 18 and 20 pounds, roast it at 350 degrees Fahrenheit for 4 to 414 hours.
How long would it take to prepare a 20-pound turkey?
Cooking Methods – The Best Technique 1. Preheat oven to 325 degrees Fahrenheit. Check the packaging to determine the turkey’s weight and approximate cooking time (see ). Remove the neck and giblet bag from the turkey’s cavity. The turkey does not need to be washed; pat the skin dry with paper towels.
Place the turkey breast-side up on a rack within a shallow (approximately 2 inches deep) roasting pan. Insert thermometer into the thigh. If desired, add 1/2 cup water to the bottom of the pan. Cover the turkey with a tent made of heavy-duty aluminum foil. Using a food thermometer, roast the turkey until the innermost portion of the thigh reaches 165 degrees Fahrenheit.
Examine the wing and the heaviest portion of the breast. You can cook the turkey at higher temperatures if you prefer. The cooking time varies. For instance, a 20-pound turkey will require between 4 1/4 and 5 hours to cook; check the thermometer after 4 1/4 hours.
- In the interim, combine the stuffing or dressing.
- Place in a casserole and place in the oven during the final hour of roasting.5.
- Remove the foil tent after one to one and a half hours to brown the skin.
- If desired, brush with vegetable oil to enhance browning.
- The minimum safe internal temperature for a whole turkey (and turkey parts) is 165 degrees Fahrenheit, as measured with a food thermometer.
Check the temperature of the thickest portion of the breast, the innermost portion of the thigh, and the innermost portion of the wing. Individuals may opt to cook turkey at higher temperatures based on personal preference. Allow the turkey to rest for 20 to 30 minutes prior to carving to allow the juices to evenly permeate the meat.
Observe that cooking times vary. Why? There are a number of reasons for this: the oven temperature may not be accurate, the turkey may be extremely cold or partially frozen, and/or the roasting pan may be too small, preventing heat from circulating. The USDA recommends using a meat thermometer to determine when turkey is cooked.
USDA Roasting Times for Fresh or Thawed Turkey at 325 degrees Fahrenheit. These times are approximations, and a thermometer should always be used in conjunction with them.
| Unstuffed | |
| 8 to 12 pounds | 2 3/4 to 3 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours |
| Stuffed | |
| 8 to 12 pounds | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 1/2 to 4 hours |
| 14 to 18 pounds | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds | 4 3/4 to 5 1/4 hours |
The USDA does not recommend cooking turkey below 325 degrees Fahrenheit: Cooking Methods – The Best Technique
What is the ideal method for roasting a turkey? That depends. The high heat method (see “High Heat Roasting” box to the right) saves time, but you must have a meticulously clean oven that will not set off your smoke alarm, and the stuffing must be cooked separately.
- Follow the traditional 325-degree route if you enjoy stuffing your turkey (or cooking the stuffing in a casserole alongside the turkey) and don’t mind doing things slowly (also explained in the box, at right).
- The method described below, which also works for turkey breast, is favored.
- Allow 1 1/2 to 2 pounds per serving when purchasing a turkey.8 servings of roasted turkey with plenty of leftovers.
Starting a turkey at a high temperature and then lowering it produces crisp skin and juicy meat. Depending on the oven, the total cooking time for a 12- to 14-pound bird should be between 2 and 21/2 hours. Ensure accuracy by measuring the internal temperature.
MAKE AHEAD: Place the raw turkey in its original packaging breast-side down in the refrigerator so the juices will flow to the white meat, making the breast meat more moist. Remove the turkey from the refrigerator approximately thirty minutes prior to roasting.12- to 14-pound turkey, removed neck and giblets Salt (optional; see directions) (optional; see directions) freshly ground pepper black 8 tablespoons (1 stick) of room-temperature unsalted butter (if using a fresh turkey; omit for a turkey that was frozen) Adjust a rack to the lower-third position in the oven.
Preheat oven to 425 degrees Fahrenheit. Inside and out, rinse the turkey under cold running water, then drain and pat dry with paper towels. Place the wingtips beneath the body. Season the interior and exterior generously with salt and pepper. (Omit the salt if using a kosher or self-basting bird.) If you’re using a frozen turkey, you can skip this step.
- If using a fresh turkey or if you prefer a buttery flavor, loosen the skin over the breast by running your hand just beneath the skin.
- Reaching as far as possible with your fingers, carefully separate the skin from the legs.
- Using your fingertips, press approximately 6 tablespoons of butter under the skin of the chicken, then spread the butter over the breast and leg meat.
Spread the remaining 2 tablespoons of butter evenly across the turkey’s exterior. Place the turkey on a rack placed in a roasting pan (if possible, use a pan that is no more than 2 inches larger on all sides than the turkey). Roast for 30 minutes. It should begin to brown to a golden hue.
Reduce the temperature to 350 degrees and tent the turkey loosely with a large sheet of aluminum foil. Continue roasting, basting the turkey every 30 minutes or so with the pan drippings, if desired. Begin checking for doneness after approximately two hours. When a meat thermometer inserted into the inner thigh registers 170 to 175 degrees, remove the turkey from the oven.
(After removing the item from the oven, the internal temperature will continue to rise by a few degrees.) Transfer the turkey to a carving board and allow at least 30 minutes of resting time. Reserve roasting pan drippings for gravy (see Turkey Gravy recipe, below).
Per serving (based on 12 servings, butter included): 651 calories, 92 grams of protein, zero grams of carbohydrates, 29 grams of fat, 324 milligrams of cholesterol, 11 grams of saturated fat, 289 milligrams of sodium, zero grams of dietary fiber Roasting Turkey Breast 6 to 8 portions A turkey breast is ideal for small groups or as an addition to a whole turkey.
Depending on the oven, only about 90 minutes are required for roasting. And there is no need to keep it moist while the rest of the turkey is roasting. MAKE AHEAD: Remove from the refrigerator 30 minutes in advance. Adapted from “The America’s Test Kitchen Family Cookbook” by America’s Test Kitchen (2005, America’s Test Kitchen).
One boneless turkey breast (6 to 8 pounds), brined if desired (see “Brining Works” box, below left) four tablespoons (half a stick) unsalted butter, softened Salt freshly ground pepper black 1/2 cup liquid Adjust a rack to the middle position and preheat the oven to 425 degrees Fahrenheit. In a roasting pan, lightly lubricate a V-rack with nonstick spray oil and place it inside.
The turkey breast should be patted dry with paper towels. Run your hand under the skin to loosen it, then use your fingertips to spread 3 tablespoons of the butter under the skin. Place the breast of turkey on the rack. Apply the remaining 1 tablespoon of melted butter to the breast.
- Season to taste with salt and pepper.
- Water is poured into the roasting pan.
- Cook for thirty minutes.
- Reduce the temperature to 325 degrees and continue roasting the chicken for an additional hour, or until a meat thermometer inserted into the thickest portion of the breast registers 160 to 165 degrees.
(The turkey’s internal temperature continues to rise after it is removed from the oven.) Rest the meat on a carving board for at least 15 minutes before carving.428 calories, 71 g protein, 0 g carbohydrates, 14 g fat, 226 mg cholesterol, 6 g saturated fat, 179 mg sodium, 0 g dietary fiber per serving (based on eight) Recipes tested by Judith Weinraub; e-mail [email protected] with questions.
Is cooking a turkey at 325 degrees safe?
(325 °F oven temperature) A turkey cooked to an internal temperature of at least 165 degrees Fahrenheit is safe to eat. Always check the internal temperature of your turkey and stuffing with a food thermometer. Individuals may opt to cook turkey at higher temperatures based on personal preference.
