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Picture this: Its Thanksgiving morning. Youve laid out your Thanksgiving table settings and set out the Thanksgiving decorations. This year, youre doing Thanksgiving potluck-style, so all you need to worry about is making the bird.
Thus, what time and temperature should the turkey be baked at? How long does a 20-pound turkey take to cook? Should you have started cooking it early in the morning? And, oh no, does it need to be defrosted beforehand?
You wont win too many awards if the turkey turns out to be inedible. Luckily, were here to help ensure your bird is cooked perfectly — not dry as Uncle Bobs boots. Follow these helpful tips and your turkey will be the star of the Thanksgiving table.
Ah, Thanksgiving A time for family, friends, and of course, the star of the show: the turkey. But before you can baste and roast your bird to golden perfection, you need to make sure you have an oven big enough to handle it. So, how tall is a 20 lb turkey, and what size oven do you need?
The height of a 20 lb turkey can vary depending on the breed and how it’s prepared. A fresh uncooked 20 lb turkey will be taller than a frozen one and a spatchcocked turkey (where the backbone is removed and the bird is flattened) will be shorter than a whole turkey.
Here’s a general guideline:
- Fresh, uncooked 20 lb turkey: 10-12 inches tall
- Frozen 20 lb turkey: 8-10 inches tall
- Spatchcocked 20 lb turkey: 4-6 inches tall
Now, let’s talk about oven size
The general rule of thumb is that you need an oven that’s at least 2 inches taller and wider than your turkey. So, for a 20 lb turkey, you’ll need an oven that’s at least 12 inches tall and 14 inches wide.
Here’s a chart to help you determine the right size oven for your turkey:
| Turkey Weight | Minimum Oven Dimensions |
|---|---|
| Up to 12 pounds | 14 x 10 x 2-3/4 inches |
| Up to 16 pounds | 15-3/4 x 12 x 3 inches |
| Up to 20 pounds | 16 x 13 x 3 inches |
A few additional tips for roasting a 20 lb turkey:
- Use a roasting pan with a rack. This will help the turkey cook evenly and prevent it from sticking to the bottom of the pan.
- Baste the turkey regularly with butter or oil. This will help keep the turkey moist and prevent it from drying out.
- Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest for at least 20 minutes before carving. This will allow the juices to redistribute and make the turkey easier to carve.
With these tips in mind, you’ll be well on your way to roasting a delicious and juicy 20 lb turkey for your Thanksgiving feast.
Happy Thanksgiving!
Fully Defrosting the Turkey
Ideally, you want start defrosting upwards of a week in advance. A frozen turkey will take approximately one (1) day for every 4 pounds to defrost in the fridge. This is the best way for full, even defrosting, though there are faster methods.
In order to properly defrost a 20-pound turkey, allow the bird to thaw out over the course of five to six days. Just place the turkey on a sizable rimmed baking sheet and place it in the refrigerator to thaw (if not already wrapped, cover with plastic wrap). It really is as simple as that!.
Turkeys should be cooked slowly, so when you’re ready to begin, preheat the oven to 325 degrees Fahrenheit. Remove the turkey from the refrigerator. Unwrap it (if applicable) and remove the neck and giblets. (Save the neck for roasting and the giblets for gravy. ) Let the turkey sit at room temperature for an hour while the oven heats up. (This is a good time to season the turkey. Weve got suggestions below. ).
Don’t Wash That Bird!
As late as the 1980s and 1990s, recipes frequently advised washing your turkey beforehand to get rid of salmonella. However, research found this isnt necessary. Cooking will eradicate all bacteria, but washing only distributes germs and raw turkey juices across your counter and sink. Yuck!.
Seasoning should always be added early in the cooking process so that the flavors can develop as you cook. The same goes here. Place the neck and half of the aromatics in the roasting pan; top with the roasting rack. To improve presentation, place the turkey breast side up on the rack and fold the wings under.
Loosen the skin over the breast meat and rub the butter between the skin and meat. Season the large cavity with plenty of salt and pepper; stuff with the remaining aromatics. Tie the legs together with bakers twine. Season the outside of the turkey liberally and evenly with salt and pepper. Pour 1/2 cup water in the pan to prevent the vegetables from scorching.
How long does it take to cook a 20 lb turkey?
FAQ
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