You didn’t forget to thaw it, right? A 23-pound frozen turkey takes 5 to 6 days in the fridge. Yes, days. That’s like waiting for a package from China.
If you try to cook it frozen, you’ll burn the outside and have a raw, icy center. That’s how you get salmonella. And a very sad table.
So, start thawing on Sunday for a Thursday feast. Mark your calendar. Set a reminder. Write it on your forehead if you have to.
The nightmare of over-crowding
A 23-pound turkey is a squatter. It will take up your entire oven rack. You can’t fit a casserole dish next to it. Sorry, not sorry.
This bird also drips a river of fat. Use a deep roasting pan, or you’ll find grease in your broiler drawer. That’s a fun cleaning job at 11 p.m.
How Long to Cook a Turkey in the Oven, Grill or Smoker
And here’s a quirky fact: bigger turkeys have a higher skin-to-meat ratio. More skin means more crispy, golden goodness—or more burnt, tough leather if you forget to baste.
