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So, let’s recap: For a 23-pound unstuffed turkey at 325°F, aim for 5 to 6 hours. Set your alarm, not your hopes. Check the temperature at 4.5 hours, then every 20 minutes. When the thigh hits 175°F, celebrate like you won the World Series. But remember: Your turkey won’t look golden until the last 30 minutes. Patience, grasshopper.
One more joke: “How long do you roast a 23-pound turkey? Until your neighbors smell it and invite themselves over.” Then you’ll need about 2.5 hours to peel 10 pounds of potatoes. You’re welcome.
In summary, roasting a 23-pound turkey is a heroic act of culinary brinksmanship. Plan for 5 to 6 hours, rest it for 30 minutes, and have a fire extinguisher nearby just in case your butter drips. And if all else fails, tell everyone it’s a “historic heritage bird” and serve it slightly raw. They’ll respect your boldness. Or they’ll order pizza. Either way, you’ve got a story.
