How Long to Cook a 23-Pound Turkey
Here is my tried and true method for how long to cook a large 23-pound holiday turkey. It is the best way to ensure your oven-roasted turkey is moist, juicy, & has a crispy seasoned skin. Whether you are hosting American or Canadian Thanksgiving, Christmas, or a party, all the guests will love this tender turkey.
Equipment
- large roasting pan & rack 18" or larger pan
Ingredients
- 23 pound turkey defrosted
- 1 stick salted butter softened at room temperature
- 2 lemons cut in half
- 2 heads garlic cut in half
- 2 tablespoons salt
- 2 tablespoons sweet paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon parsley flakes
- 1 tablespoon ground sage
Instructions
- IMPORTANT NOTE: Defrost your turkey for 5-6 days in the refrigerator.If using a dry brine, start the salting process 3 days before cooking your turkey. Links above on the dry brine process I recommend. See recipe link in note below for the dry salt brine recipe & steps.
- Preheat the oven to 325°.
- While the oven is preheating, prepare the turkey. Place the turkey in a roasting pan on a rack. Remove any parts in the cavity. Place the lemon and garlic pieces inside the turkey cavity.23 pound turkey, 2 lemons, 2 heads garlic
- Coat the skin of the turkey with softened butter. Next, combine all the spices in a small bowl. Sprinkle the turkey seasoning blend over the butter.1 stick salted butter, 2 tablespoons salt, 2 tablespoons sweet paprika, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon parsley flakes, 1 tablespoon ground sage
- Place a large sheet of aluminum foil loosely over the turkey. Place it in the oven and cook for 3 hours.Baste twice during the first half of cooking, at about the 1 & 2 hour marks.
- Midway through the cooking, remove the foil and continue to cook another 2 - 2 ½ hours. Continue basting once every 30 minutes. Do not do it any more than that as the oven will lose heat and the skin will not crisp up.
- To check for doneness, place an instant-read thermometer in the thickest part of the thigh. If it is 175°, the turkey is ready.
- Remove the turkey carefully from the oven. Let it rest while covered loosely with foil for 30-60 minutes.
- Place the turkey on a carving board or platter to serve. Remove the lemons and garlic from the cavity carefully and discard.
- Serve with your favorite side dishes and Enjoy!
Tried this recipe?Let us know how it was!
