Start the turkey on high (200°C) for 20 minutes then turn down the oven to 180°C and cook for 10 minutes to each LB, that is, 200 MINUTES (3hours20 minutes)That is for a 20lb bird, as there was 20 minutes at the high heat. If you stuff it, then change the 10 minutes per pound to 15 minutes per pound
To check it is done, pierce the skin near the thigh and the juices should run clear. If not, then cook for a further 20 minutes. Do not serve immediately, wait at least 20 minutes for the meat to tenderise. mmmmm!!
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