Answer First: 23‑lb Turkey Cooking Time
For a 23‑lb turkey roasted at 325°F (163°C), plan roughly 15 minutes per pound. That's about 5 hours 45 minutes, plus 15‑20 minutes of resting after removal from the oven.
Why 325°F? The Science of Juiciness
At 325°F the bird cooks evenly without drying out. Higher temps risk a crispy exterior and a dry interior; lower temps extend cook time and increase bacterial risk.
Step‑by‑Step Cooking Schedule
- Preheat oven to 325°F.
- Season turkey; optional brine or rub.
- Place on rack in roasting pan.
- Insert thermometer into thigh (not bone).
- Cook 15 min/pound.
- When internal temp reaches 165°F, remove.
- Rest 15–20 min before carving.
Temperature Check Table
| Part of Turkey | Target Temp (°F) |
|---|---|
| Thigh | 165 |
| Breast | 165 |
| Rotisserie | 165 |
Resting: The Final 20 Minutes
Resting lets juices redistribute, yielding a moister bird. Cover loosely with foil to keep warm.
Common Pitfalls & How to Avoid Them
- Over‑roasting: Check temp 10 min before scheduled time.
- Under‑searing: Ensure oven is properly calibrated.
- Dry skin: Baste every 45 min with pan drippings.
Quick Comparison: Weight vs Cook Time
| Weight | Approx Cook Time @325°F |
|---|---|
| 12 lb | 3 h 30 min |
| 20 lb | 5 h 00 min |
| 23 lb | 5 h 45 min |
| 30 lb | 7 h 30 min |
Final Tips for a Memorable Meal
Plan to start roasting about 6 hours before serving. Use a meat thermometer for accuracy. Let the turkey rest before carving to keep it juicy.