The classic rule is 13 minutes per pound at 325°F. Do the math: 23 x 13 = 299 minutes. That’s about 5 hours of pure, glorious heat.
But here’s the catch. Ovens lie. They’re all drama queens. Yours might run hot or cold, so trust your thermometer—not the clock.
You want the breast to hit 165°F and the thigh to reach 175°F. That’s the safety zone. That’s where juicy greatness lives.
The Unstuffed vs. Stuffed Showdown
If you stuff that bird, you add 30 to 45 extra minutes. Why? Because stuffing is a heat sponge. It’s a cold ball in the middle.
Unstuffed is easier. Faster. Less chance of undercooked dough. But stuffers are rebels. They like the risk. No judgment here.
Just remember: if you stuff it, the stuffing must also hit 165°F. Otherwise, you’re playing chicken with bacteria. Literally.
