How Long Do I Cook 23 Lb Turkey

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Here’s your cheat sheet: Preheat to 325°F. Roast 5 hours (unstuffed) or 5 hours 45 minutes (stuffed). Tent at 3.5 hours.

Check temp at 4.5 hours. Look for 165°F breast, 175°F thigh. Rest 30 minutes. Carve. Eat like a champion.

One more thing: don’t forget to take the giblets out of the cavity. That’s the #1 mistake. Nobody wants a plastic bag surprise.

You’ve Got This

A 23-pound turkey is a rite of passage. It’s the Everest of home cooking. But you’re the sherpa of the kitchen.

If it’s done early, keep it warm in a cooler wrapped in towels. If it’s late, crank the heat and serve salad first. Flexibility is your superpower.

And if all else fails? Call it “country-style” and carve it in the kitchen with the lights off. Your guests will never know. Happy roasting!