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how long do i cook a 23 pound turkey

A 23‑pound turkey typically roasts about 4 to 5 hours at 325°F (163°C), but it is done only when the thickest part of the thigh and breast reach 165°F on a meat thermometer.

Core timing guidelines

  • General rule of thumb: plan roughly 15–20 minutes per pound at 325°F, which puts a 23 lb turkey in the 4–5 hour range.
  • Many modern guides suggest closer to 10–12 minutes per pound for an unstuffed turkey at 325°F, and 15–17 minutes per pound if stuffed, again landing around 4–4.5+ hours for 23 lb.
  • Times are only estimates; oven accuracy, whether the bird is chilled or closer to room temperature, and whether it is stuffed all change the actual time.

Stuffed vs. unstuffed

  • Unstuffed 23 lb turkey at 325°F: expect about 4 to 4.5 hours, checking internal temperature starting around the 4‑hour mark.
  • Stuffed 23 lb turkey at 325°F: allow closer to the upper end, about 4.5 to 5 hours, since stuffing slows cooking and must also reach 165°F for safety.

How to check for doneness

  • Insert an instant‑read thermometer in the thickest part of the thigh (not touching bone) and in the thickest part of the breast; both should read 165°F.
  • If stuffed, also test the center of the stuffing to ensure it hits 165°F; if the meat is done but stuffing is not, remove stuffing and finish heating it separately.

Resting and safety tips

  • Let the turkey rest at least 20–30 minutes after removing from the oven so juices redistribute, making the meat more moist and easier to carve.
  • If the skin is browning too fast before the meat is done, tent the bird loosely with foil and continue roasting until it reaches a safe internal temperature.

Simple game plan (step‑style)

  1. Preheat oven to 325°F (163°C).
  1. Prepare and season turkey; decide stuffed vs unstuffed.
  1. Roast breast‑side up, checking color occasionally and tenting with foil if needed.
  1. Start checking temperature around the 4‑hour mark; keep roasting until all key spots hit 165°F.
  1. Rest 20–30 minutes, then carve and serve.

If you tell what temperature you’re using and whether your turkey is stuffed, a more precise time range can be suggested within those guidelines.