how long do you cook a 20lbs. turkey @375???

First of all,I would never cook a turkey in an oven hotter than 350 because it will dry out.I`m not sure how many minutes per pound,but if you go on www.foodntwork.com I`m sure you`ll get your answer along with mashed potatoes and other great tips!Here`s how I make my mashed potatoes:Cube the potatoes and add salt and freshly ground pepper to the water.Yes pepper.I learned that from Emril years ago.Boil until tender maybe 20 minutes.Check it by sticking a fork in.You might want to taste a piece as well.Next drain them well.Return to the hot burner,but make sure it`s off and dry them out to make sure all the moisture is gone.Now take the potato masher or electric mixer add milk and butter and maybe more salt and pepper and yummo!Hope I helped:)

Unstuffed

18 to 20 pounds 4 1/4 to 4 1/2 hours

Stuffed

18 to 20 pounds 4 1/4 to 4 3/4 hours

More importantly, you should use a meat thermometer and check the temperature of the bird itself. The meat should be 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

After your bird comes to temperature, take the turkey out of the oven and cover with foil and let rest for 20-30 minutes before carving.

Here is a good mashed potato recipe:

Creamy Garlic Mashed Potatoes

Yield: 10 to 12 servings

3 1/2 pounds russet potatoes

1 quart heavy cream

6 cloves garlic, crushed

2 tablespoons kosher salt

6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the heavy cream and the garlic in a medium saucepan over medium heat until cream is simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Serve immediately.

Enjoy!

P.S. As far as temperature - 350 degrees is fine. I cooked my turkey at 425 degrees for the first 20 minutes, then down to 350 degrees for the rest of the time. My turkey was very moist!

So I've been hosting thanksgiving for the past number of years and always get compliments. Timing depends on stuffed or unstuffed, I never stuff mine we cook it separately, in fact it's not even cooked in the same home. I cover mine with foil, turn the oven to 350, brining the turkey is vital, 24 hours at least to retain moisture. I also rub mine with olive oil before cooking. Salt and pepper it and cut holes in the skin and add garlic cloves. The general rules are 20 minutes per lb. this years is 20lbs and I'm cooking it for 4.5 hours at 350. I will be taking the foil off 30 minutes before to crisp the skin and baste every 10ish minutes.

Xoxo

you cook a turkey for 1 hour per every 5 lbs. so your 20 lb turkey should cook for 4 hours.

as for your mashed potatoes, if you have any packets of chicken bullion and a can of evaporated milk, that will give you a simple but delicious side dish. try 2 boullion packets for every i can of milk you add to your potatoes. a little black pepper to taste. you can add a little butter if you like, but you may not need it. the boullion has it's own fat.

bon appetite

You supposed to cook 20 pound turkeys at 325 degrees..... =/

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You bake turkeys at 325

What a good question