Step one: Truss the bird? Some say yes, but honestly, loose legs help the thighs cook faster. Tuck the wings back, stuff the cavity loosely (overpacking is a no-no for even cooking), and pop it in a 325°F oven. Step two: Baste if you want, but it’s mostly for looks—the bird stays moist from the steam.
About every 45 minutes, rotate the pan for even browning. Pro tip: If the breast is browning too fast while the stuffing is still cold, tent that part with foil. It’s a lifesaver.
What if you’re running short on time?
Life happens! Maybe you started late or got distracted by football. If the turkey is done but the stuffing isn’t at 165°F, you have a choice. You can scoop the stuffing into a buttered baking dish and finish it in the oven while the bird rests.
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Oven Temperature Guide for Cooking a Perfect 20 lb Turkey
Resting is non-negotiable, by the way. Let that glorious bird sit for 30 minutes after it comes out. This redistributes juices and makes carving a joyful, not terrifying, experience.
