How Long To Cook A 20 Pound Turkey At 350

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Introduction

Roasting a turkey is a time-honored tradition, particularly during holidays and special occasions. Knowing precisely how long to cook a 20 pound turkey at 350 degrees Fahrenheit is crucial for achieving a perfectly cooked bird golden brown on the outside and juicy within. This guide provides comprehensive instructions to ensure a successful and delicious turkey dinner.

Ingredients

The primary ingredient is a 20-pound turkey. Other essential components include:

• Salt and freshly ground black pepper
• Optional aromatics: onions, celery, carrots, garlic cloves, fresh herbs (rosemary, thyme, sage)
• Butter or oil for basting: Olive oil or melted butter work well.
• Broth or water: Chicken or vegetable broth can add flavor during roasting.

Substitutions: If desired, use different herbs and spices to tailor the flavor profile to personal preferences. Smoked paprika, garlic powder, or onion powder are good options.

Preparation Steps

Proper preparation is key to a well-cooked turkey:

• Thawing: If frozen, thaw the turkey completely in the refrigerator. Allow approximately 24 hours of thawing time for every 5 pounds of turkey. Alternatively, submerge the wrapped turkey in cold water, changing the water every 30 minutes.
• Rinsing: Once thawed, rinse the turkey inside and out under cold running water. Pat it dry with paper towels.
• Removing Giblets: Remove the giblet bag from the turkey cavity. Save the giblets for making gravy, if desired.
• Preparing Aromatics: Roughly chop the onions, celery, carrots, and garlic. These will add flavor to the turkey and pan drippings.
• Seasoning: Generously season the turkey inside and out with salt and pepper. For added flavor, rub butter or oil under the skin of the breast meat.
• Stuffing (Optional): If stuffing the turkey, do so loosely just before roasting. Overpacking can prevent even cooking.

Tip: Brining the turkey overnight can result in a moister and more flavorful bird.

Cooking Instructions

Following these instructions will guide the cooking process of a 20 pound turkey at 350.

1. Preheat Oven: Preheat the oven to 350F (175C).
2. Prepare Roasting Pan: Place the chopped vegetables in the bottom of a roasting pan. This will elevate the turkey and prevent it from sitting directly in the pan drippings. Add about 1 cup of broth or water to the bottom of the pan.
3. Position Turkey: Place the turkey breast-side up on top of the vegetables in the roasting pan.
4. Tent with Foil (Optional): Loosely tent the turkey with aluminum foil. This will prevent the skin from browning too quickly. Remove the foil during the last hour of cooking to allow the skin to crisp.
5. Roasting Time: Roast the 20-pound turkey for approximately 3 to 4 hours.
6. Basting: Baste the turkey with pan juices every 30-45 minutes. This helps to keep the turkey moist and flavorful.
7. Check Internal Temperature: Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The turkey is done when the internal temperature reaches 165F (74C).
8. Resting Time: Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

Serving Suggestions

A roasted turkey is the centerpiece of many festive meals. Consider these serving suggestions:

• Traditional Sides: Serve with classic side dishes such as mashed potatoes, stuffing, gravy, cranberry sauce, green bean casserole, and sweet potato casserole.
• Garnishes: Garnish the platter with fresh herbs, orange slices, or cranberries for visual appeal.
• Carving: Carve the turkey using a sharp carving knife and fork. Start by removing the legs and thighs, then carve the breast meat into thin slices.

Tips and Common Mistakes

To ensure a perfect turkey, avoid these common mistakes:

• Not Thawing Properly: Ensure the turkey is fully thawed before cooking to prevent uneven cooking.
• Overcooking: Overcooking the turkey will result in dry meat. Use a meat thermometer to ensure accurate cooking.
• Not Resting the Turkey: Allowing the turkey to rest after cooking is crucial for retaining moisture.
• Ignoring Basting: Regular basting helps to keep the turkey moist and flavorful.
• Stuffing Too Tightly: If stuffing the turkey, do so loosely to allow for proper air circulation and even cooking.

Tip: To add extra flavor, try injecting the turkey with a marinade before roasting.

Explore More Cooking Guides

Mastering the art of roasting a 20 pound turkey at 350 degrees yields a flavorful and satisfying centerpiece for any celebration. Its comforting aroma and delicious taste embody a sense of tradition and togetherness. By following these guidelines, anyone can create a memorable turkey dinner. For more culinary inspiration and detailed recipe guides, visit foodrecipestory.com and elevate your cooking skills.