Poultry Roasting Timetable
Ingredients
- Poultry should be only slightly chilled before roasting. All should
- be cooked to a thermometer reading of 180 F - 185 F. Chicken and
- Duck can be seared for 15 minutes at 425 F, and total roasting time
- reduced 5 to 10 minutes. Check for doneness by lifting the end of
- the leg bone; drumstick should move easily in its socket. Poultry
- is done when juices flow clear yellow, not pink; check by pricking
- inner surface of drumstick near joint with fork. Let poultry rest
- 10 to 12 minutes before serving, except for turkey, which should
- rest 20 to 30 minutes before serving.
Instructions
Fowl Weight Oven Temp Approx Cooking Time (Hr) (Lbs) (F) Stuffed Unstuffed CAPON 5-8 325 F 2 to 2-1/2 1-3/4 to 2-1/4 CHICKEN 1 1/2-2 350 F 1 to 1-1/4 3/4 to 1 2 1/2-3 350 F 1-1/4 to 1-1/4 1-3/4 3-4 350 F 1-1/2 to 2 1-1/2 CORNISH HEN 1 350 F 1-1/4 1 DUCK 4-5 350 F 2 to 2-1/4 1-1/2 to 1-3/4 TURKEY 6-8 325 F 2-1/4 to 2-3/4 2 to 2-1/4 8-12 325 F 2-3/4 to 3-1/2 2-1/4 to 3 12-16 325 F 3-1/2 to 5 3 to 4 16-20 325 F 5 to 6 4 to 5 20-24 325 F 6 to 8 5 to 6