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Conversion Chart Timetable for Roasting Poultry
Here's a helpful chart for what to know when roasting poultry.
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Conversion Chart Timetable for Roasting Poultry |
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Type of Poultry |
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Ready-to-Cook Weight (lbs) |
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Oven Temp |
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Approx Roasting Time* (hrs:min) |
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Whole Chicken (not stuffed) |
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3 - 3.5 lbs |
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375°F |
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1 3/4 - 2
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Whole Duck |
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3 1/2 - 4 lbs |
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350°F |
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2 |
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5 - 5 1/2 lbs |
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350°F |
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3 |
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Whole Goose |
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7 - 9 lbs |
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350°F |
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2 1/2 - 3 |
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9 - 11 lbs |
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350°F |
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3 - 3 1/2
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11 - 13 lbs |
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350°F |
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3 1/2 - 4 |
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Whole Pheasant |
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2 - 3 lbs |
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350°F |
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1 - 1 1/4
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Rock Cornish Hen |
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1 - 1 1/2 lbs |
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350°F |
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1 - 1 1/4
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Whole Turkey (not stuffed) |
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8 - 12 lbs |
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325°F |
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2 3/4 - 3
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12 - 14 lbs
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325°F |
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3 - 3 3/4
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14 - 18 lbs
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325°F |
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3 3/4 - 4 1/4 |
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18 - 20 lbs
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325°F |
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4 1/4 - 4 1/2
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20 - 24 lbs
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325°F |
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4 1/2 - 5
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Turkey Breast (bone in) |
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2 - 4 lbs
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325°F |
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1 1/2 - 2
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3 - 5 lbs
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325°F |
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1 1/2 - 2 1/2
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5 - 7
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325°F |
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2 - 2 1/2
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* 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.