Let’s break it down. If you want dinner at 5:00 PM, here’s your plan: Start roasting at 12:00 PM (noon) for an unstuffed bird. For a stuffed one, start at 11:00 AM.
Let the bird rest for 30 minutes after it comes out. No carving early! You’ll just release all the juice and cry over dry meat. Seriously. Walk away. Breathe.
But What About the Size?
A 20-pound bird is massive. It’s basically a feathered suitcase. Make sure your oven rack is low enough so the bird doesn’t kiss the heating element. That gets sad fast.
Also, don’t forget to remove the giblet bag. I know, I know—it’s a classic blunder. But searching for a lost neck in the cavity is not how you want to spend Thanksgiving.
