"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 12-25-2005, 05:08 AM   #1
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
Turkey help! I'm starting to panic

In summary - home for the holidays. I'm in charge of the turkey.

This turkey is HUUUUUUUGE (by my standards... 20 lbs. - goodness gracious, I didn't even realize they made them that big!). Christmas dinner is 5 hours from now and I just got this behemoth in the oven. Am I totally scre... in trouble? I'll never get this bird done in time, will I? Please help!


velochic is offline   Reply With Quote
Old 12-25-2005, 05:33 AM   #2
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I think you're okay - according to the chart below, 5 hours is about the cooking time you need for a 20 pounder - unstuffed, 4 1/2 to 5 hours, and stuffed, 4 3/4 to 5 1/2 hours.


Do you have a thermometer? Check the doneness with that, if you have one; if not, 'wiggle' the thigh and drumstick; if they're loose, - usually - the bird is done.

I'd watch the breast carefully to make sure it doesn't get too brown or dry; cover with some foil if it looks that way.

Do you have a platter large enough to hold that big fella?

Have a wonderful holiday!!

marmalady is offline   Reply With Quote
Old 12-25-2005, 06:25 AM   #3
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
Thanks for the help! I think someone around here must have a thermometer. I know enough to not go by that "pop-up" thermometer. And I didn't stuff it knowing that it increased bake-time. But since I rarely bake the whole bird, I wasn't sure about the specifics. The wrapper said 6 -7 hours (!), but I'm sure they are just covering themselves legally.
velochic is offline   Reply With Quote
Old 12-25-2005, 10:22 AM   #4
Head Chef
Shunka's Avatar
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I would cook a bird this big for at least 6 hours; to make sure that you don't get the pink meat closer to the bone. You'll do alright, just take deep breaths every once in awhile.
Shunka is offline   Reply With Quote
Old 12-29-2005, 09:12 AM   #5
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
I wanted to tell you all how it turned out. I cooked it for 4.5 hours, then it had a resting time of about 1 hour. By the time I carved it, the little plastic timer-thingy had come up.

I had several people ask me how I was able to get the Turkey so juicy and delicious. It was still warm, not hot, and quite yummy.

This is what I did... I put butter on the skin, I wrapped it up in one of those American oven baggie things, cooked it at 400 F (200 C) for 30 minutes or so and let it cook the rest of the time at a bit of a lower temp. Right before transporting it to my aunt's, I flipped it over (breast-side down).

It was a hit!! Thanks for the advice, all!!
velochic is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:11 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.