20 lb turkey? min. per lb ? & temp.?!
325F. 5 hours appox.
it's about 15 minutes a pound, ok
Answers: 180F internal at the thigh
325F. 5 hours appox.
it's about 15 minutes a pound, ok
350 at 6 1/2 hours. or till 165 with foil on the breasts side up and wings tucked in
Set oil at 350 for about 3.5 to 4 minutes per pound. If you aren't deep frying your bird, you aren't doing it right. Deep frying is the only way to go.
If your bird did not come with directions, then 15 min/pound at 325degrees is pretty standard (that would be 5 hours). Check the thigh for temp about a half hour before it *should* be done; temp should be at least 160 to ensure ebee-jeebies are killed.
Alternative: grill it! We always grill our birds, in a round Weber with charcoal. 24 brickettes on each side of a drip pan (that's 48 altogether). We use a fluid-free chimney to start them all at once, then spread them to each side of the grill and place the drip pan. Put the turkey on with wings trimmed or tucked under, seasonings and olive oil all over it, sprig of sage in the cavity (if you don't stuff it -- we always stuff ours, though). Roast for roughly the same amount of time as you would in the oven (takes about 3.5 hours for a 13lb bird, stuffed). IMPORTANT: every hour you have to put another 8 brickettes on each side (total of 16) to keep the heat going.
Have fun!
:o)
This recipe calls for roasting on high heat (475 degrees) for 2 hours only, no basting, turning once. You cover the tips of the drumsticks with foil, and the breast if the skin starts to get too dark. I made a 20 lb. turkey, and all the meat turned out moist and delicious.
This is a super easy recipe that I got from Safeway (large grocery food chain) around Thanksgiving.
Here is the recipe from Safeway:
INGREDIENTS·
1 frozen Manor House Turkey, 10 to 24 pounds, thawed ·
1-2 tablespoons O Organics? Extra Virgin Olive Oil · Morton Coarse Kosher Salt ·
Safeway Coarse Ground Black Pepper ·
1 cup Safeway Chicken Broth (optional, for drippings)
NOTES 4-6 days before cooking: Thaw frozen turkey in the refrigerator. When you eventually cook the turkey, it should still be at refrigerator temperature (at room temperature no longer than 1 hour before cooking).1-2 days before cooking
Clean your oven to prevent smoking of burned-on grease when cooking at high heat. 40 minutes before cooking Preheat oven to 475o and use oven thermometer to check temperature. DO NOT USE A CONVECTION OVEN.
1. Remove and discard truss that holds turkey legs together. Remove giblets and neck from cavity and save for gravy. Pull or trim off and discard lumps of fat in neck and body cavity.
2. Rinse turkey inside and out with cool water. Pat dry with paper towels.
3. Place the adjustable V-shaped rack in a pan about 13 in. wide by 16 in. long and 3 in. deep (set rack sides so the bird is a minimum of 2 inches from pan bottom).
4. Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
5. Using aluminum foil, form caps over the tips of each drumstick to prevent burning when roasting at high heat. If any parts of the turkey (such as the wings) extend beyond pan rim, tuck a foil strip underneath to make sure drippings flow back into pan. Leave legs untied. Do not add stuffing or close body cavity.
6. Insert the oven-safe meat thermometer near the center of the breast through the thickest part of the breast until the tip touches bone (the coldest part of the turkey and the most accurate spot to check doneness).
7. Verify oven temperature and set pan on the lowest rack in a 475° oven (do not use convection heat; it causes excessive smoking). Roast according to time chart at right, checking as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas. If there is any excessive smoke, check to see if drips are not being caught by foil; adjust foil as needed or slide a larger, shallow-rimmed pan under the roasting pan. Very carefully, wipe drips from oven bottom with a damp kitchen towel folded around a spatula.
8. Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Leave oven temperature at 475o. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
9. Insert a strong, long-handled carving fork or wooden spoon all the way into turkey body cavity; lift and carefully tilt turkey to drain juices from the cavity (be careful; there may be a lot of juice) back into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices in pan; you will use them later for making Amber Gravy.
10. To carve turkey, cut off legs at thigh joints. If joints are red or pink, return legs to the oven in another pan at 475o for 3 to 5 minutes or heat in a microwave oven for 3 to 4 minutes.
11. Carve the rest of the turkey. Juices may be clear to pink or rosy; all are fine. Save juices to pour into gravy for richer flavor, if desired.