How long do you cook a 23 pound Turkey? I keep hearing different things...?

Question

I am not stuffing the inside.

Answer 1

It will require 5 1/2 to 6 hours in total.

You will find tips and cooking instructions here:

http://www.gourmet-food-revolution.com/how-to-roast-a-turkey.html

Answer 2

I've always been told "20 minutes per pound". I usually just keep temping my turkey until it is done.

We bought a 23 lb turkey too :)

Answer 3

You can go to the food network site and click on video and see great tips about cooking a turkey, and other turkey trimmings. If you looking for a specific recipe you can indicate that in their search box click recipe (ie roasted turkey, fried turkey, southern style, etc). Also you can indicate turkey and click the topic box and you'll find some great information that may help you.

Happy Thanksgiving!

Answer 4

Cook at 350* 15 minutes per pound. that would be 5 hours and 45 minutes.

Answer 5

For the best answers, search on this site https://shorturl.im/bpIzK

Oven-roasted turkey: temperatures and times TURKEY OVEN INTERNAL COOKING WEIGHT TEMP. TEMP.* TIME** WITH GIBLETS 10-13 lb. 350[degrees] 160[degrees] 1 1/2-2 1/4 hr. 14-23 lb. 325[degrees] 160[degrees] 2-3 hr. 24-27 lb. 325[degrees] 160[degrees] 3-3 3/4 hr. 28-30 lb. 325[degrees] 160[degrees] 3 1/2-4 1/2 hr. * To measure the internal temperature of the turkey, insert a thermometer through the thickest part of the breast to the bone. ** Times are for unstuffed birds. A stuffed bird may cook at the same rate as an unstuffed one; however, be prepared to allow 30 to 50 minutes longer. While turkeys take about the same time to roast in regular and convection heat, a convection oven does a better job of browning the bird all over. Traditional Gravy ============== PREP AND COOK TIME: About 1 3/4 hours MAKES: 7 to 8 cups without giblets; 10 to 12 servings NOTES: You can prepare through step 4 up to 1 day ahead; cover and chill. Giblets and neck from a 10- to 30-pound turkey 2 onions (12 oz. total), peeled and quartered 2 carrots (about 8 oz. total), peeled and cut into 1-inch chunks 3/4 cup sliced celery About 2 quarts fat-skimmed chicken broth 1/2 teaspoon pepper Classic roast turkey (recipe on page 122) 1/2 cup cornstarch Salt 1. Rinse giblets and neck; chill liver airtight to add later, save for other uses, or discard. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer. 2. Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer. 3. Pour broth through a fine strainer into a measure (A). If desired, reserve neck, giblets, and liver for gravy; finely chop meat from neck, along with giblets and liver (B). Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart. 4. In the 5- to 6-quart pan (no need to rinse), combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using. 5. When turkey is done, remove rack and bird from roasting pan. Skim off and discard fat from pan juices (C). Add remaining 2 cups chicken broth to roasting pan and stir over low heat to scrape browned bits free (D). Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.

Answer 6

15 - 20 minutes per pound @ 350 degrees......Let sit for about 30 minutes before carving as well.......

Answer 7

a good rule of thumb is 13-15 minutes per pound if stuffing 15 if no stuffing in turkey its safe at about 13 minutes per pound, have a great thanks giving,,,,,,,,,stinger5906

Answer 8

Usually the package will list a number to call if you have questions about their product. Like if you bought a Butterball there will be a number to call on the wrapper and the people who answer will answer your questions about cooking time, basting, or anything else you want to know.

Answer 9

I've heard 1 hour for every 4 to 5 lbs. More if you have stuffing. Or get one of those meat thermometers, you don't want to get worms. :-)

Answer 10

you cook it 1 hour for every 4 pounds on 450