Tip one: Don’t stuff the turkey if you’re short on time. The stuffing adds cooking time and can become a food-safety hazard if it doesn’t reach 165°F. Instead, bake your stuffing in a separate dish—crispy edges, no stress.
Tip two: Use a meat thermometer with a probe that stays in the oven. No more opening the door every 15 minutes. Your oven temperature drops 50°F every time you open it, and that adds 15 to 20 minutes to your cook time. Let the thermometer be your silent partner.
Tip three: Brine that bird. Whether wet brine (12 to 24 hours) or dry brine (overnight), it’s insurance against dryness. A 23-pounder is a lot of real estate; salt ensures the meat stays moist from the inside out. If you forget, no biggie—just add more gravy.
