Most charts say 20-22 minutes per pound for a stuffed turkey. Do the math: 20 pounds x 22 minutes = 440 minutes. That’s about 7 hours 20 minutes. Wait, what? That can’t be right—calm down, I’m joking! The actual rule is around 13-15 minutes per pound for a stuffed bird.
So: 20 pounds x 15 minutes = 300 minutes, which is 5 hours. But most experts, like the USDA, say 4 to 4.5 hours at 325°F. Why the difference? Because ovens are all dramatic prima donnas. Use your thermometer, not your watch.
The real magic happens when the breast hits 165°F and the thigh hits 175°F. Check the stuffing’s temp too—shove the probe right into the center of that bread-y goodness. 165°F or bust.
Pro Tips for a Happy Bird
Start by letting the turkey sit out on the counter for about 30-60 minutes before roasting. It takes the chill off and helps it cook evenly. No, it won’t grow legs and run away.
/Turkey-Cooking-Times-The-Spruce-59f8d20daf5d3a001044d03d.png)
The Perfect Oven Temperature for Cooking a 20 lb Turkey
Brush the skin with melted butter. Lots of it. Be shameless. It’s the difference between a golden goddess and a pale, sad puffin.
When the oven is preheated, tent the turkey loosely with foil for the first half of cooking. Then, remove the foil for the last hour to let the skin get gloriously crisp. It’s like giving the bird a tan—but way tastier.
