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Timetable for Roasting Poultry

Whether you’re attempting your first turkey or making a roast chicken for an easy weeknight meal, this chart will help ensure it’s done just right, every time.

roast-poultry-timetable
Type of Poultry Ready-to-Cook Weight (lbs) Oven Temp Approx Roasting Time* (hrs:min)
Whole Chicken (not stuffed) 3 - 3.5 lbs; 375°F 1 3/4 - 2
Whole Duck 3 1/2 - 4 lbs 350°F 2
  5 - 5 1/2 lbs 350°F 3
Whole Goose 7 - 9 lbs 350°F 2 1/2 - 3
  9 - 11 lbs 350°F 3 - 3 1/2
  11 - 13 lbs 350°F 3 1/2  - 4
 Whole Pheasant 2 - 3 lbs 350°F 1 - 1 1/4
Rock Cornish Hen 1 - 1 1/2 lbs 350°F 1 - 1 1/4
Whole Turkey (not stuffed) 8 - 12 lbs 325°F 2 3/4 - 3
  12 - 14 lbs 325°F 3 - 3 3/4
  14 - 18 lbs 325°F 3 3/4 - 4 1/4
  18 - 20 lbs 325°F 4 1/4 - 4 1/2
  20 - 24 lbs 325°F 4 1/2 - 5
Turkey Breast (bone in) 2 - 4 lbs 325°F 1 1/2 - 2
  3 - 5 lbs 325°F 1 1/2 - 2 1/2
  5 - 7 325°F 2 - 2 1/2

* For optimal food safety and even doneness, the USDA recommends cooking stuffing separately.  However, if you choose to stuff poultry or game birds, it's necessary to use an accurate food thermometer to make sure the center of the stuffing reaches a safe minimum temperature of 165°F. Cooking home-stuffed poultry or game birds is riskier than cooking those that are not stuffed.  Even if the poultry or game bird itself has reached the safe minimum internal temperature of 165°F, the stuffing may not have reached same temperature. Bacteria can survive in stuffing that has not reached 165°F, possible resulting in food-borne illness. Do not stuff poultry of game birds that will be grilled, smoked, fried or microwaved, because it will never get hot enough in the center to be safe.

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