For example, a 20 pound turkey will take 4 1/4 to 5 hours to cook, check the temperature on the thermometer after 4 1/4 hours. It’s a good idea to check if the turkey is done after 4.5 hours. If it is not done, it will need to be cooked in the oven for an additional 30 minutes.
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Is it better to cook a turkey at 325 or 350?
The interior of the turkey may not cook evenly if the temperature is too low, so higher temperatures are preferable. Remove the bird from the roasting pan and place it on a rack in the oven. Roast for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Remove from oven and allow to rest for 10 minutes before carving.
How long do I cook a 20 lb turkey and at what temperature?
You’ll need to bake a 20-lb turkey in the oven for up to 5 hours if it’s unstuffed and up to 4 hours if it’s stuffed. I like to let it rest for at least 30 minutes, but it depends on the size of your bird and how much time you have.
I usually leave it for about 45 minutes to an hour, depending on how big it is. If your turkey is a little bigger, you may want to wait a bit longer. The longer it rests, the more tender it will be when you slice it.
How long do you cook a turkey at 350?
The general rule of thumb is to roast an unstuffed turkey breast-side up for 13 minutes per pound of turkey at 350, which equates to approximately 3 hours for a 12- to 14-pound bird. It’s important to note that stuffed turkeys are prone to over cooking.
If you don’t have a roasting pan, you can roast the turkey on a baking sheet in a 400°F oven for 15 to 20 minutes, depending on the size of your turkey. You can also roast it in the oven, but be sure to check the internal temperature of the bird to make sure it’s not overcooked.
Should I cover my turkey with foil while cooking?
We’ve found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out cooking time. Some people claim that roasting a turkey breast-side down and flipping it halfway through the same results as covering it with foil. We haven’t tried this, but we’ve heard that it works well.
Halfway through cooking the turkey, flip it half way through to get a nice browned crust on the outside and a moist, tender interior. This is the easiest way to do it. If you don’t have a thermometer, you can use your fingers to check the internal temperature of the bird.
If it’s too hot, cover it and let it rest for a few minutes, then remove it from the oven and place it on a wire rack to cool. You can also do this in the slow cooker, if you have one. Place a rack over a baking sheet and preheat your oven to 400° F (200° C) and line the bottom of a large baking pan with aluminum foil or parchment paper.
Do you put water in bottom of roasting pan for turkey?
Adding water to the bottom of the pan is not something we recommend. It is acceptable to cook a turkey with steam, but it is not the best method for cooking turkey. If you do decide to add water, it should be added slowly.
If you add too much water at once, the turkey will not brown properly and you will end up with a dry, overcooked bird. The best way to cook turkey is to allow it to brown on the stovetop, then add the water slowly and let it cook for a few minutes before removing it from the heat.
Can you cook a Butterball turkey at 350?
The wrapper needs to be removed. Place turkey on a roasting pan that is 2 to 212 inches deep. For even browning, lightly brush or spray the skin with vegetable or cooking oil. Roast for 45 minutes or until meat is no longer pink in center and juices run clear when pierced with a fork.
Transfer to a cutting board and let rest for 10 minutes before carving. In a medium saucepan over medium heat, melt butter. Add flour and cook, whisking constantly, until smooth, about 1 minute. Whisk in milk and season with salt and pepper, to taste. Reduce heat to medium-low and simmer until thickened, stirring occasionally, 5 minutes.
What temp is turkey the most tender?
To get tender, juicy breast meat and silky, dark meat, the internal temperature in the thighs needs to be at least 175F (79C) by the time the meat is cooked. This is the temperature at which most of the moisture is evaporated and the fat is rendered out. If you are cooking for a larger group of people, you may want to use a thermometer to make sure you get the right temperature.
For a smaller group, it may be possible to cook the thigh meat at a lower temperature, but it will take longer to reach the desired temperature and you will need to add more fat to the pan to keep it from burning. To determine the correct temperature for your pan, take a piece of parchment paper and place it on the bottom of a large, heavy-bottomed pot.
Place the pot over medium-high heat and add enough water to cover the paper. Bring the water up to a boil, then reduce the heat to low and let it simmer for 10 to 15 minutes, or until the liquid has reduced by about half. Remove the parchment and set aside to cool.