here's a general rule: (Not THE general rule, just kind of the way to go…) Count backwards from when you want to serve, figuring 20 minutes per pound (at 350 degrees F), plus a half hour for the turkey to rest before carving.
• You probably know this but won't admit it: There's no real telling when your turkey will be done, so use an instant-read thermometer. The turkey is done when the temperature of the breast meat is 170 to 175 degrees F, the thigh is 180 to 185 degrees F and, if the bird is stuffed, the stuffing measures 180 degrees F.

For a 23-pound, frozen and defrosted, unstuffed turkey, average cooking time is: 5 hours, 45 minutes at 350 degrees.

To eat at approximately 5:30, put your turkey in the oven at:
11:15 a.m., take out at 5:00 p.m. and allow to rest for 30 minutes before carving.


For a 22-pound, frozen and defrosted, unstuffed turkey, average cooking time is: 5 hours, 30 minutes at 350 degrees.

To eat at approximately 5:30, put your turkey in the oven at:
11:30 a.m., take out at 5:00 p.m. and allow to rest for 30 minutes before carving.

**Do not tie up your turkey. The leg and thigh need hot air circulating around them in order to cook at the same rate as the breast.

Resting
After taking the turkey out of the oven, let it sit for at least 20 minutes, and up to one hour, for a juicier poultry experience

Carve Turkey

To carve a turkey you will need a sharp carving knife and a good fork.

First, cut through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

Then place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

If your family hasn't already done so, remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.

When you get to the wing joint, cut through it and continue to remove the breast from body. Repeat with the other side.

Remove the wings and slice the breasts before serving. For even, attractive slices, cut the meat against the grain.