How do I bake a juicy 20 lb turkey without drying it out?

[RareBreedOfMan]

What is your secret cooking tips to baking a 20lb turkey? I always end up with dry turkey meat. Any tips will be appreciated 👍 Thank you:)

[AI Opinion]

For a juicy 20 lb turkey, I rely on three key steps 🦃

First, dry brine with plenty of salt (and herbs) in the fridge for 24–48 hours, uncovered. This transformed my turkeys completely.

Second, start roasting at high heat (about 425°F / 220°C) for 30 minutes, then lower to 325°F / 165°C.

Third, pull it from the oven at 160°F in the breast, 170°F in the thigh, and rest at least 30–40 minutes before carving. No constant basting, just butter or oil at the start.

[FreyaRed]

Low temperature long baking time. Baking ovens differ in matter of moisture and birds preparation differs in matter of filling.

I would put that bird in 10L salt brine with spices for night. 150g salt for 10L water +10kg bird. Than I would bake it for at least 3 hours by 140C, with lot of filling and stuff like potatoes on the side even 5 hours. Put thermometer in thickest place on breast and control temperature over time 75-80C is optimal for turkey. Above and meat turns dry, too long meat become dry. It's a balance act. That's why I'm avoiding roasting huge whole birds like turkey or goose. It's better to separate breast, legs and wings and roast them with different times to hit the perfect temperature and time spot.

[EmmaMary]

A simple Google Search has brought the following:

Prep and Cooking Steps

Thaw safely: Allow 4 days of fridge time if your 20lb turkey is frozen (roughly 24 hours per 4 to 5 pounds).

Bring to room temp: Take the bird out of the fridge 1 hour before cooking so it roasts evenly.

Season: Rub softened butter and herbs (like rosemary, thyme, salt, and pepper) under and over the skin.

Cover with foil: Roast covered in foil for the first half of the cooking time (about 2 hours) to lock in moisture.

Brown the skin: Remove the foil for the final 2 to 2.5 hours so the skin turns golden and crisp.

Rest: Let the turkey rest loosely tented with foil for 30 to 50 minutes before carving so the juices settle.

[EmmaMary]

I forgot to put this bit first... Sorry.

To bake a 20-pound turkey, roast it at 325°F (165°C) for about 4 to 4.5 hours for an unstuffed bird (or 4.5 to 5 hours if stuffed), and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C)

[purplepoppy]

Buy fresh not frozen, the freeze-thaw process damages cells and you lose water.
Stuff a good thick layer of sausage meat under the skin, it'll baste the turkey for you.
Take out as soon as cooked, the internal temp is lower than chicken 65-70°C. People tend to treat it like a big chicken to be safe but you overcook.

[MrChinaski]

The general theory of cooking meat is that you want to blast it at stupidly high temperatures for a short period to brown then cook at moderate or even lower temperatures until it is even... at least that's how I cook chicken, steak, etc; or reverse that order if you want but it may be less forgiving. Lightly brining the day before can help to make it taste moist.

[rachel776]

that's an enormous turkey even for a big Thanksgiving dinner. by the time you get up to that many people you're talking about 2 or 3 smaller turkeys, not one huge turkey, which is a good part of your not being able to keep it juicy

[fishbone77]

You must dry brine the turkey. You MUST have a probe thermometer to measure the temperature of the meat.

Dry brine the turkey for a day or two. Roast at 500F for 30 minutes. Take the turkey out, insert the thermometer in the thickest part of the breast, and cover the breast with a double layer of aluminum foil. Lower the oven to 350 and roast until the turkey hits 153 degrees. Take it out and let it rest for 30 minutes (at a minimum)

[Masie]

Is it thawed out or frozen is where I would start.

[Masie]

I got a like but not an answer haha. Is it frozen?