How Tall Is a 20 lb Turkey? A Complete Guide

As Thanksgiving approaches, many home cooks start planning their holiday meals and thinking about roasting a turkey. One popular turkey size for feeding a crowd is around 20 lbs. But if you’ve never cooked a bird this big before, you may be wondering – how tall is a 20 lb turkey anyway?

In this comprehensive guide, I’ll demystify 20 lb turkey sizes. We’ll look at typical dimensions, oven size recommendations, thawing and cooking times cost comparisons, carving tips and more.

Visualizing a 20 lb Turkey

It’s hard to estimate a turkey’s size just from the weight alone So let’s start by translating 20 lbs into actual dimensions to get a visual idea of how big these birds are

Based on my research, the typical dimensions of a 20 lb turkey are:

• Height: 12-14 inches
• Length: 18-20 inches
• Width: 12-14 inches

As you can see, a 20 lb turkey is a substantial bird. Height-wise it’s over a foot tall and nearly two feet long from head to tail.

Of course, dimensions can vary a little based on the specific breed, whether it’s frozen or fresh, if it’s stuffed, and how it’s prepared. But this gives you a ballpark idea of what to expect size-wise from a 20 lb turkey.

Oven Size Recommendations

Now that you know roughly how big a 20 lb turkey is, let’s talk about what size oven you’ll need to roast it.

The general recommendation is to use an oven at least 2 inches wider and taller than your turkey. For a 20 lb bird, that means your oven should have:

• Minimum height: 16 inches
• Minimum width: 18 inches

Most standard ovens meet these size requirements. But if you have a more compact oven, double check the interior capacity before purchasing an oversized turkey.

As a general rule of thumb for oven capacity:

• Turkeys up to 12 lbs: Look for an oven at least 14 x 10 inches
• Turkeys up to 16 lbs: Look for at least 15 3/4 x 12 inches
• Turkeys up to 20 lbs: Look for at least 16 x 13 inches

An even heat distribution is also key for properly roasting a large bird. If your oven tends to have hot or cool spots, use thermometers to monitor the temperature and rotate the pan halfway through cooking.

Thawing a Frozen Turkey

If you buy a frozen turkey, make sure to allow ample time for thawing. Don’t rush this step!

There are three safe ways to thaw a turkey:

• Refrigerator: The gold standard method. Allow 24 hours for every 4-5 lbs. So a 20 lb turkey will need 4-5 days in the fridge.

• Cold Water: Submerge the wrapped turkey in cold tap water, changing the water every 30 mins. About 30 mins per pound, so 10 hours for a 20 lb bird.

• Microwave: Following manufacturer guidelines for power and timing. Remove giblets first and check often.

Once thawed, let the turkey sit at room temperature for 30-60 minutes before roasting to allow it to finish coming up to temperature. Pat the skin dry thoroughly before seasoning.

Never thaw at room temperature or in hot water due to food safety risks. And always cook within 1-2 days of thawing.

Cooking Time for a 20 lb Turkey

A whole 20 lb turkey typically needs to roast for approximately 4-5 hours total to reach the safe internal temperature of 165°F in the breast and thigh meat.

Here are some general time estimates based on oven temperature:

• 325°F oven: Approximately 5 hours
• 350°F oven: Approximately 4 1/2 hours
• 375°F oven: Approximately 4 hours

These times are for a stuffed or unstuffed turkey cooked on a rack in a roasting pan. Always use a meat thermometer to confirm doneness rather than relying solely on time.

Pro tip: Calculating roasting time at 15-18 minutes per pound is an easy way to roughly estimate based on weight.

Remember to tent the turkey with foil and allow it to rest at least 20-30 minutes before carving for improved moisture and texture.

Convection Oven Cooking

If cooking your turkey in a convection oven, the hot air circulation will decrease cooking time. Take this into account when meal planning.

As a general guideline, lower the temperature by 25°F and reduce cooking time by about 30% compared to a standard oven.

For example, cook a 20 lb turkey for approximately 3 1/2 hours in a convection oven set to 325°F. Check the internal temperature with a meat thermometer to confirm doneness.

Cost Comparison

Turkey prices fluctuate throughout the year, but on average you can expect to pay between $1-2 per pound for a whole turkey.

So for a 20 lb bird you’re looking at around $20-40 depending on the time of year, quality, organic vs standard, frozen vs fresh, etc. Higher demand times like the winter holidays will be on the pricier end.

Turkeys are usually cheapest in late fall when supplies are most plentiful. So if possible, buy slightly ahead of when you need it and pop it in the freezer.

Compared to other proteins like beef, turkey provides more budget-friendly options for feeding a crowd. And you can stretch your dollar further by using leftovers.

Carving and Serving

Once your 20 lb turkey is perfectly cooked and rested, it’s time to carve. Here are some tips:

• Use a sharp carving knife and fork for stability
• Remove legs and wings first
• Then slice vertical cuts along both sides of the breastbone
• Finally, slice the breast meat across the grain into thin slices

Plan for about 1/4 to 1/3 pound of turkey per person when serving a crowd. Offer both white and dark meat and make sure to leave room for plenty of delicious sides!

Leftovers will last 3-4 days refrigerated. Slice or shred remaining meat for sandwiches, salads, soups, casseroles, and other creative ways to use every last morsel.

Perfectly Cooked 20 lb Turkey

From thawing tips to carving tricks, you now have all the inside information on successfully roasting a 20 lb turkey.

The key takeaways:

• A 20 lb turkey is around 12-14 inches tall and 18-20 inches long
• Look for an oven at least 16 x 18 inches
• Allow 4-5 days to thaw a frozen turkey in the fridge
• Roast at 325°F for about 5 hours
• Use a meat thermometer to confirm 165°F temperature
• Let rest 20-30 minutes before slicing
• Carve wings, legs, and breast meat
• Plan for 1/4-1/3 pound per serving

Next Thanksgiving when you wow everyone with a gorgeous golden 20 lb turkey straight out of a magazine, you can thank me later!