How long does a 23 pound turkey take to cook?

The cooking time for a 23 pound turkey will depend on various factors including the cooking method, the oven temperature, the size of the bird and the example of non-cooked stuffing, if applicable. A general guideline for roasting a 23 pound turkey is to plan on cooking it for approximately 3 to 3 and 1/2 hours when cooking at 325 Fahrenheit.

If the turkey is stuffed with non-cooked stuffing, it is recommended to add an extra 30-45 minutes of cooking time. Additionally, always make sure the core temperature of the turkey as measured near the thigh reaches a minimum of 165 Fahrenheit for optimal safety.

For optimal results, be sure to baste the turkey every 30 minutes and loosely cover it with heavy-duty aluminum foil. Monitor the turkey often and check the internal temperature at regular intervals.

How long does it take to cook a 23 pound turkey?

It typically takes about 4-5 hours to cook a 23 pound turkey at a high temperature of 350°F. Depending on the oven temperature and whether or not the turkey is stuffed, the cooking time may vary. Before placing the turkey in the oven, it is recommended that you place it on a roasting rack in a roasting pan and make sure the turkey is completely thawed.

It is also important to make sure the bird is brought to room temperature for about an hour before cooking. Make sure to check the internal temperature of the turkey throughout the cooking process, ensuring that the thickest parts of the breast and thigh are at least 165°F, before removing it from the oven.

Additionally, it is important to cover it loosely with aluminum foil during the roasting process to ensure it does not dry out. Once it’s time to take the bird out of the oven, let it rest for 20-30 minutes before slicing or carving.

How long should a 23 lb turkey rest before carving?

A 23 lb turkey should rest for about 20 to 30 minutes before carving. This will give the turkey time to redistribute the juices, which is important for keeping the meat tender and moist. If the turkey is allowed to rest for longer than 30 minutes, the meat may begin to dry out or become tough.

To ensure the best results from your turkey, take the temperature of the poultry both before and after the resting period to ensure that it has reached the recommended safe temperature of 165 degrees Fahrenheit.

Then carve the turkey and serve.

What temperature should a 23 pound turkey be when done?

The recommendation from the United States Department of Agriculture (USDA) is that a turkey should be cooked to an internal temperature of 165°F (73°C). It is important to use a food thermometer to guarantee accuracy.

The turkey should be checked in the innermost part of the thigh and wing, and in the thickest part of the breast. Once the turkey is cooked to 165°F (73°C) or higher, it should be removed from the oven and allowed to rest at least 20 minutes before carving.

As the turkey rests, the internal temperature rises 5°F (2°C). Allowing the turkey to rest will also let the juices redistribute.

How long do you cook a 23 lb Butterball turkey?

When cooking a 23 lb Butterball turkey, the cooking time will vary depending on how you are preparing it. Generally, the recommended cooking time is 20-25 minutes per pound when roasting at 325°F. So, for a 23 lb Butterball turkey, you should usually cook it for around 460-575 minutes or 7-9.

5 hours. It is important to check the internal temperature of the turkey with a thermometer to make sure it is cooked safely before serving. A fully cooked turkey should reach an internal temperature of 165°F in the breast and 180°F in the thigh.

Is it better to cook a turkey at 325 or 350?

Based on the conventional wisdom of the United States Department of Agriculture, it is generally recommended to roast a turkey at an oven temperature between 325°F and 350°F. Optimally, it should be in the lower to mid-range of that recommendation.

Turkey is a lean meat and starts to dry out quickly, so it’s important to not overcook it or else you will end up with dry, tough meat. As a baseline, you should always keep a thermometer handy to make sure that the turkey is cooked to the proper internal temperature for food safety—165°F in the breast and 175°F in the thickest part of the thigh.

Roughly speaking, for an untrussed turkey, you should calculate 13 minutes per pound at 325°F. Of course, this time could vary depending on a variety of factors like size, shape, and even elevation.

At 350°F, you’ll decrease the cooking time to roughly 11 minutes per pound. Overall, it’s a good idea to give yourself some wiggle room when it comes to cooking time, as your turkey will need some extra time to rest once out of the oven.

To sum it up, if you want a more reliable cook time and you are working with a lean meat like turkey, it’s always best to go with the lower end of the recommended range of 325°F to 350°F. Make sure to use a thermometer to check the internal temperature and give your turkey some time to rest.

Do you put water in bottom of roasting pan for turkey?

The answer to this question is that it is largely a matter of personal preference. Some people like to add a small amount of water to the bottom of the roasting pan when cooking a turkey in order to keep the drippings from burning onto the bottom.

Others feel that adding water helps keep the turkey moist while cooking. If you do decide to add water, a good guideline is to add 2 cups of water at the beginning of cooking, but check it often to replenish or remove as needed, particularly if the water gets too low or bubbling.

Additionally, it is important to use a roasting rack when cooking a turkey, as this will help keep the turkey above the water, allowing the turkey to roast evenly and helps promote an even browning on the skin.

Should you cover turkey with foil?

Yes, you should definitely cover your turkey with foil. Foil helps to lock in moisture and prevent it from drying out. It also helps to prevent the turkey skin from burning. Additionally, foil will help to speed up the cooking process a bit and make the turkey evenly browned and flavorful.

Make sure to use a heavy-duty aluminum foil so that it can withstand the high oven temperatures. For best results, be sure to tent the foil over the top of the turkey so that air is able to circulate properly in the oven.

Finally, if you’re roasting a stuffed turkey, be sure to remove the foil for the last hour of cooking to allow the stuffing to cook through.

How long can turkey rest and stay warm?

Turkey should rest for at least 20 minutes after roasting before carving and serving. To keep a cooked turkey warm, it can be transferred to a heated oven or warming drawer held at a temperature of 200°F or lower.

If the turkey is being held in the oven, it should be loosely covered with aluminum foil. The turkey can remain warm in the oven for up to two hours, depending on the temperature of the oven. For a safe food handling perspective, the temperature should remain at 140°F or higher.

Do you flip turkey while roasting?

No, flipping turkey while roasting is not recommended. Roasting a turkey slowly and evenly to maintain a consistent temperature is key to ensuring that it cooks through and reaches a safe temperature (165°F/74°C).

When you flip the turkey, it can cause disruption that interferes with the even cooking of the bird. If you open the oven door to flip the turkey, the oven temperature will drop and you’ll lose the heat necessary for good roasting.

Additionally, cold air entering the oven can cause inconsistent cooking, resulting in potentially undercooked parts of the bird. Depending on how you plan to season your bird, you could turn it periodically (every 45 minutes or so) for an even distribution of spices, however this is not necessary for the actual cooking process.

What’s the way to season a turkey?

Seasoning a turkey is an important step in creating a delicious final product. To start, it’s best to season the turkey both inside and out. To season the inside, you’ll want to mix together some salt, dried spices, and any herbs you like.

Rub this mixture liberally into the inside cavity of the bird as well as underneath the skin. If you’d like, you can also stuff your turkey with aromatics, like onions, carrots, garlic, or herbs, for an added depth of flavor.

On the outside, you’ll want to brush the turkey with melted butter or an oil to help the seasoning stick and give your bird a nice golden color. Create a similar rub to the one used on the inside and rub it onto the outside of the bird.

Again, you can add any spices, herbs, or aromatics you prefer here.

Finally, it’s important to remember to season the turkey with salt liberally. This helps to bring out the other flavors and keeps your bird juicy and tender.

By following these steps, you’ll be able to properly season your turkey for a tasty end product.

Should you tuck legs in on turkey?

Tucking your legs in while in turkey pose can help keep the stretch even across your whole body and allow you to go a bit deeper into the pose. It’s important to make sure your lower back is not arching and that your shoulders are in line with your hips to obtain the ultimate pose.

Additionally, your breathing should be deep and steady while in the pose. It is also beneficial to place your hands together in front of your chest and focus your gaze forward while in the pose. This helps keep your torso from puffing up and allow your muscles to relax into the pose.

Lastly, it’s important to come out of the pose slowly and not let your legs go slack as it can put extra strain on your lower back. All in all, tucking your legs in while in turkey pose can be beneficial for both lengthening the spine and calming the nerves.

How much oil do I need for 23 lb turkey?

If you are using a traditional-style deep-fryer to cook your 23 lb turkey, you will need approximately 4 gallons of oil. Depending on the size of your fryer, you should check the manufacturer’s directions for exact capacity.

When adding the oil, fill the pot no higher than about 2/3 full to prevent spilling. To measure the oil, use a large clip or kitchen measuring cup and fill to the maximum recommended fill line. Additionally, if you have an adjustable thermostat on your fryer, set the temperature to 350ºF – 375ºF to ensure safety and optimal results.

How often do you have to baste a turkey?

The frequency that you need to baste your turkey depends on the temperature of your oven and the type of pan you are using. If you’re using a roasting pan with a lid, you likely don’t need to baste your turkey more than once during the cooking process.

However, if you are using a roasting pan without a lid and/or you have a lower-temperature oven, you will need to baste your turkey more often to ensure that it is adequately cooked and evenly browned.

As a general rule, if you are roasting your turkey in an oven with a temperature of 325 to 350 degrees Fahrenheit, you should baste it every 30 minutes. You can also check that it does not need further basting by feeling the outside of the skin to make sure it’s not drying out, and also by inserting a meat thermometer to check the internal temperature of the turkey.

What happens if you cook a turkey at 400 degrees?

Cooking a turkey at 400 degrees can lead to unevenly cooked meat, dried out skin, and a potentially hazardous situation. Turkey is a large bird and takes a lot of heat to cook through. When cooked at 400 degrees, the outside of the turkey is likely to cook quickly while the inside remains raw or undercooked.

This can lead to the outer layer becoming dried out and burnt, while the inner portion is still raw. Not only will this be unappetizing, but it can also lead to a hazardous situation if the inner portion of the turkey is not cooked to the proper temperature.

Additionally, cooking a turkey this hot can be a fire risk as the high temperature can cause a lot of smoke and flare-ups. To avoid these potential risks, you should opt for a lower temperature to cook your turkey.

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