Ignore the little plastic pop-up timer that came with the turkey. That thing lies more than a fisherman bragging about “the one that got away.”
Instead, use an instant-read thermometer. Insert it into the thickest part of the thigh (not touching bone). You’re aiming for 165°F in the breast and 175°F in the thigh.
20 lb Stuffed Turkey Cooking Time: 4.5-5 Hours at 325°F
That extra ten degrees in the thigh guarantees dark meat that’s juicy, not chewy rubber. Trust the process, my friend.
Bag It or Naked? No Judgment.
You can roast it uncovered for a gorgeous, bronzed skin. Or use an oven bag for faster cooking (about 3.5 to 4 hours for a 20-pounder).
Bag fans swear it’s idiot-proof and keeps the bird moist. Either way, you’re winning. Just adjust your timer check accordingly.
If you use a bag, add a little flour inside to prevent it from exploding. Nobody wants turkey to go boom in the middle of a sitcom.