For a 23‑pound turkey, plan on roughly 4½ to 5 hours at 325°F (163°C) if it’s unstuffed, but always go by internal temperature, not just time.

Basic timing

• General guideline for a whole, unstuffed turkey at 325°F is about 15–20 minutes per pound, which puts a 23‑pound bird in the 4½–5 hour range.

• Some charts list 20–24 lb turkeys at about 4¾–5¼ hours at 325°F, so checking after about 4 hours is wise.

Internal temperatures

• The turkey is safely done when the breast and stuffing (if used) reach at least 165°F, and the thickest part of the thigh is around 170–175°F.

• Start checking with an instant‑read thermometer 30–45 minutes before the earliest estimated time so you do not overcook it.

Stuffed vs. unstuffed

• If the turkey is stuffed, add about 15–30 minutes more overall and be sure the very center of the stuffing reaches 165°F; if it lags behind, remove the stuffing and heat it separately.

• For food safety and more even cooking, many guides recommend roasting the turkey unstuffed and baking stuffing in a separate dish.

Quick reference table

Turkey (23 lb)| Oven temp| Approx. time| Notes
---|---|---|---
Unstuffed| 325°F| 4½–5 hours| Check temps after ~4 hours. 26
Stuffed| 325°F| 5–5½ hours| Ensure stuffing center hits 165°F. 29

Let the turkey rest 20–30 minutes before carving so the juices redistribute and it slices more cleanly.