How Long to Cook a 20 Lb Turkey at 325

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About halfway through—say, after 2 hours—you’ll notice the turkey’s top is getting dark enough to join a boy band. This is when you tent it with foil. Just loosely drape a sheet of aluminum over the bird like a tiny, shiny tent. It stops the skin from burning while the inside catches up. It’s the culinary equivalent of putting a sunglasses on a baby—cute but functional.

If you don’t tent, you’ll end up with a bird that looks like a charred meteor. I learned this the hard way when my brother-in-law joked my turkey looked like “a fossil from the Cretaceous period.” I laughed, but inside, I was dead.

The Baste-or-Bust Debate

Should you baste? Honestly, every time you open the oven door, you lose heat and add 15 minutes to the cook time. Basting is like checking your phone for texts every five minutes on a first date—it just prolongs the awkwardness. If you must, baste once or twice during the last hour. Or better yet, rub butter under the skin before roasting. That’s the real secret.

Cooking Times For Turkey Chart - CookingTimeChart.com

A 20 lb turkey needs fat energy. Skipping the butter rub is like running a marathon in flip-flops. You might finish, but you’ll be miserable. Also, toss some veggies (onions, carrots, celery) under the bird; they soak up the drippings and make a killer gravy base. Your future self will thank you.