How Long to Cook a 23-Pound Turkey
If you’re planning to roast a 23-pound turkey for a special occasion or holiday meal, knowing the right cooking time is key. A large turkey like this can be impressive on the table, but it also requires a bit of planning to ensure it is cooked safely and perfectly. The good news is, with some straightforward rules, you can get it just right.
Typically, you’ll want to roast a turkey at 325 degrees Fahrenheit. This temperature allows for even cooking without drying out the meat. The general rule of thumb is about 15 minutes per pound for an unstuffed turkey. For a 23-pound bird, this translates to roughly 345 minutes of roasting time, or about 5 hours and 45 minutes. If you plan to stuff the turkey, add about 15 to 30 minutes to the total cooking time, since stuffing takes longer to heat through fully.
Step-by-Step Cooking Guidelines
- Preheat your oven to 325°F. Make sure your oven rack is positioned so the turkey will sit in the middle.
- Prepare the turkey. Remove the giblets and pat the bird dry with paper towels. You can season or marinate the turkey as desired, then place it breast-side up in a roasting pan. If you’re stuffing the turkey, do so just before roasting.
- Calculate the cooking time. For an unstuffed 23-pound turkey, plan for about 5 hours and 45 minutes. If stuffed, anticipate closer to 6 hours or a bit more.
- Use a meat thermometer. This is the best way to ensure your turkey is cooked safely. Insert it into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches at least 165°F.
- Check the temperature periodically. Start checking about 30 minutes before the estimated end time. Once the thermometer reads 165°F, remove the turkey from the oven.
- Let it rest. Tent the turkey loosely with foil and let it rest for 20 to 30 minutes. This allows juices to redistribute, making the meat more tender and easier to carve.
Tips for a Perfect Roasted Turkey
- Always use a reliable meat thermometer. Guesswork can lead to over or undercooked meat.
- Be patient with such a large bird. Under-cooking is unsafe, but over-cooking makes it dry.
- Ensure the oven temperature stays consistent. Oven thermostats can sometimes be off, so verify with an oven thermometer if possible.
- If your turkey is browning too quickly, tent it with foil to prevent burning while it finishes cooking.
Remember, every oven and turkey can vary slightly, so use these guidelines as a starting point. Monitoring the internal temperature is the safest way to guarantee your 23-pound turkey is cooked to perfection. With patience and the right tools, you’ll have a beautifully roasted turkey ready to enjoy.