How Long to Cook a 20 lb Butterball Turkey for a Perfectly Roasted Bird

Roasting up a plump, juicy 20 lb turkey is a Thanksgiving tradition for many families. When tackling a large bird, knowing exactly how long to cook it is key to roasting success. Undercook your Butterball and the meat will be dangerously underdone. Cook it too long and you’ll end up with an overly dry turkey.

By following a few time-tested tips for calculating cook times, you can roast a flawless, tender 20 lb turkey with crisp golden skin every time.

Choosing the Right Size Turkey

Butterball offers whole turkeys ranging from 8 lb petite birds up to a whopping 30 lb monster turkey.

A 20 lb turkey is a great choice for feeding a crowd of 12-15 people with plenty of leftovers. It fits nicely in a standard roasting pan

If you have a smaller gathering or want quicker cook time, opt for a 12-16 lb turkey instead. Bumping up to a 24 lb or larger turkey is better for feeding an army of guests.

Key Factors That Determine Turkey Cook Time

Several factors impact how long your 20 lb turkey will need to roast:

• Turkey weight – Heavier birds need more time. Our cooking time recommendations are based on the turkey’s exact weight.

• Stuffed vs. unstuffed – Adding stuffing can extend cook time by 30 minutes or more since the center of the stuffing must reach 165°F.

• Frozen vs. thawed – A frozen turkey takes 50% longer to roast than a thawed one. Be sure to factor this in.

• Oven type – Convection ovens can cook a turkey 25% faster thanks to increased hot air circulation.

• Roasting tray – Dark metal pans speed up cooking compared to disposable foil pans.

• Temperature -Cooking at 325°F is ideal for a moist, tender turkey. Higher heat means shorter cook time but increased drying.

How Long to Roast an Unstuffed Turkey

For the simplest, foolproof approach, roast your Butterball turkey unstuffed. Here are the approximate target cook times:

20 lb fresh or thawed turkey:

• Roast at 325°F: About 4 hours
• Convection roast at 325°F: About 3 hours

20 lb frozen turkey:

• Roast at 325°F: About 6 hours
• Convection roast at 325°F: About 4.5 hours

These times are only a guide since every oven and turkey varies a bit. Relying on a meat thermometer is key…

Use a Thermometer for Perfect Doneness

An instant-read thermometer takes the guesswork out of determining turkey doneness. Cook until it reaches:

• 165°F in the thickest part of the breast and thighs
• 165°F in the center of the stuffing

For a 20 lb Butterball turkey, expect it to take around 3 hours before the thermometer even starts to register temperature. The exact finish time depends on many variables.

About 2/3 of the way through the estimated roasting time, start periodically checking turkey temp. Once it hits 160°F, keep a close watch to avoid overcooking.

Estimated Roasting Time for a Stuffed Turkey

Stuffing adds richness and flavor but also increases the roast time. Here are rough guidelines:

20 lb fresh or thawed stuffed turkey:

• Roast at 325°F: About 4.5 hours
• Convection roast at 325°F: About 3.5 hours

20 lb frozen stuffed turkey:

• Roast at 325°F: About 6.5 hours
• Convection roast at 325°F: About 5 hours

Monitor temperature in both the thighs and center of the stuffing to ensure everything finishes properly.

Handy Time-Saving Tips

Follow these handy tips to slash some time off the roasting process:

• Partially cook the stuffing – Sautéing aromatics and lightly baking the stuffing before stuffing speeds up cook time.

• Dry brine the turkey – Salting the turkey a day ahead helps it cook faster.

• Add liquid to the roasting pan – Keep at least 1 inch of broth, wine, or water in the bottom of the pan to promote even cooking.

• ** Cook breast-side down first** – This protects the delicate breast meat from overcooking. Flip breast-side up 2/3 through roasting.

• Tent with foil – Covering the roasted turkey with foil prevents excess browning and drying as it finishes.

• Rest before carving – Letting the turkey rest for 15-30 minutes allows juices to reabsorb for better moisture.

Doneness Cues Besides Temperature

If you don’t have a meat thermometer, here are some other ways to assess readiness:

• The thighs and breasts should be visibly cooked through and register 165°F-170°F on an instant read thermometer.

• Juices run clear when piercing the turkey, not pink.

• The legs wiggle freely when moved.

• The bones at the cavity separate and lift out cleanly.

Gravy Tips for a 20 lb Turkey

A hefty 20 lb turkey yields plenty of flavorful pan drippings for making gravy. Here are some tips:

• Cook giblets, neck, and wings in the roasting pan for extra gravy flavor. Discard before carving.

• Use broth, wine, or water in the pan to help deglaze browned bits.

• Add flour or cornstarch to thicken gravy. A 20 lb turkey may need ~1/4 cup for thick gravy.

• Simmer gravy 10 minutes to eliminate any raw flour taste.

• For silky smooth gravy, strain out solids through a mesh strainer or cheesecloth before serving.

• Keep gravy warm in a slow cooker or double boiler while you finish roasting the turkey.

Take the Stress Out of Roasting a Big Bird

Preparing the centerpiece 20 lb turkey for Thanksgiving or other celebrations doesn’t have to be intimidating.

Follow our roasting times for stuffed vs. unstuffed turkeys along with thermometer temperature guidelines.

You’ll enjoy a perfectly cooked, juicy turkey any time you need one for feeding a holiday crowd.