A 20‑pound turkey typically takes about 4 to 4½ hours at 325°F (163°C) if unstuffed, and about 4½ to 5 hours if stuffed, but the true test is temperature, not time.

Oven time guidelines

• For an unstuffed 20 lb turkey roasted at 325°F, plan on roughly 12–15 minutes per pound, which is about 4 to 4½ hours total.

• For a stuffed 20 lb turkey at 325°F, plan on about 15–17 minutes per pound, or around 4½ to 5 hours total.

• At 350°F, a 20 lb unstuffed turkey is often done closer to about 4 hours, and a stuffed one around 4½ hours.

Safe internal temperatures

• The turkey is done when the thickest part of the thigh and the breast reach at least 165°F (74°C); some roasting guides aim for about 170–175°F in the thigh for texture.

• Start checking internal temperature about 30–45 minutes before the earliest estimated finish time, and continue roasting until all checked spots are at least 165°F.

Simple step plan

• Roast at 325°F, tented with foil for the first half of cooking, then remove the foil so the skin browns for the last couple of hours.

• After removing from the oven, let the turkey rest 20–30 minutes before carving so the juices redistribute and it slices more cleanly.