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POULTRY ROASTING TIMETABLE

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.


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

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