Timetable For Roasting Poultry Recipes

ROASTING CHICKEN TIMETABLE RECIPE - (4.5/5)

Roasting Chicken Timetable Recipe - (4.5/5) image

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chicken

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2 to 3 pounds oven temp 350 1 and 1/2 to 2 hours 3 1/4 to 3 3/4 lbs 325 degrees 2 1/4 to 2 1/2 hrs. 4 to 5 lbs. 325 degrees 2 3/4 to 3hrs. 5 1/2 to 7 lb. capons 325 degrees 3 1/4 to 4 hours

TIMETABLE FOR ROASTING POULTRY

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ApproximateReady-to-Cook Oven Roasting Time*Weight (pounds) Temperature (hours)From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TIMETABLE FOR ROASTING POULTRY

Timetable for Roasting Poultry image

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Poultry Weight Thermometer Total Roasting Total Roasting (pounds) Reading Time (hours) Time (hours) Stuffed UnstuffedWhole Broiler/Fryer Chicken 3 to 4 180'F to 185'F 1 1/2 to 2 1 1/4 to 1 1/2 (Roast at 350°F.) (poultry) 165'F (stuffing)Whole Roasting Chicken 5 to 7 180'F to 185'F 2 1/4 to 2 3/4 2 to 2 1/4(Roast at 350°F.) (poultry) 165'F (stuffing)Whole Capon 4 to 8 180'F to 185'F 2 1/4 to 3 1/2 2 to 3 (Roast at 350'F.) (poultry) 165'F (stuffing)Whole Turkey 8 to 12 180'F to 185'F 2 1/4 to 2 3/4 2 3/4 to 3(Roast at 350°F.) 12 to 14 (poultry) 3 1/2 to 4 3 to 3 3/4 14 to 18 165'F (stuffing) 4 to 4 1/2 3 3/4 to 4 1/4 18 to 20 4 1/4 to 4 3/4 4 3/4 to 5 1/4 4 1/4 to 4 1/2 20 to 24 4 1/2 to 5Whole 4 to 6 180'F to 185'F 3 to 3 1/2 1 1/2 to 2 1/4Turkey 6 to 8 (poultry) 2 to 2 1/2 2 1/4 to 3 1/4(Roast at 325°F.) 165'F (stuffing)Whole Turkey Breast 4 to 6 180'F. to 185'F. 3 to 3 1/2 1 1/2 to 2 1/4(Roast at 325°F.) 6 to 8 (poultry) 2 to 2 1/2 2 1/4 to 3 1/4 165'F. (stuffing) Whole Cornish 1 to 1 1/2 180'F. to 185'F 1 to 1 1/2 50 to 60 minutesGame Hen (poultry) total(Roast at 350°F.) 165'F. (stuffing)Whole Domestic Duck 3 to 5 180'F. to 185'F. 1 1/4 to 2 1 to 1 1/2(Roast at 375°F.) (poultry) 165'F. (stuffing)Whole Wild Duck 3 to 5 180'F. to 185'F. 1 1/4 to 2 1 to 1 1/2(Roast at 350'F) (poultry) 165'F. (stuffing)Whole Goose 4 to 8 180'F. to 185'F. 1 3/4 to 3 3/4 1 1/2 to 3 1/4(Roast at 325'F.) 8 to 14 (poultry) 3 to 6 1/4 (20 to 25 min./lb.) 165'F. (stuffing) 2 3/4 to 5 3/4 (20 to 25 min./lb.) Source: U.S. Department of Agriculture

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