Serves: 5

Types of Chicken
Everyone loves chicken! And what isn't to love about it? It can be fixed any which way you choose-roasted to a turn, fried to a crisp, tucked into soups or sandwiches, stir-fried, to a creamed, stuffed, grilled or slowly simmered. You'll never run out of things to do with chicken. And if it's flavor you're after, chicken is friendly toward just about any seasoning from hot and spicy to cool and fruity, you can make it any way you want. It's so versatile that it earns an "A" for cooperation in the kitchen. The only thing that might ruffle your feathers is trying to decide what type of chicken to buy. Do you find it tough to choose? Do you find it puzzling to decide between a fryer or a roaster, a free range or Amish chicken, frozen or fresh? We're here to help.
Birds of a Feather
Listed below are some facts about various types of chicken you'll find in the supermarket, plus information on the different ways chickens are raised.
BROILER-FRYER CHICKENS: This all-purpose chicken weighs from 3 to 3 1/2 pounds the best bargain is the whole bird. Larger birds will have a higher ratio
of meat to bone. Allow about 3/4 pound (bone-in) per serving.
ROASTER CHICKENS: This chicken is larger than the broiler-fryer chicken, weighing 4 to 6 pounds. Yet despite their larger size and longer cooking time, they are still tender and stay moist.
STEWING CHICKENS: This chicken (also referred to as a hen) weighs 4 1/2 to 6 pounds and provides a
generous amount of meat. It is mature so it is not as
tender as the roaster or broiler-fryer, but it's a very
flavorful bird and is best used in stew and soup recipes.
ROCK CORNISH HENS: These small, specially bred chickens (also referred to as game hens) weigh 1 to 1 1/2 pounds and have only white meat. Allow one-half to a whole hen per person. Look for these hens in the grocery freezer case.
Raising Chickens
Most chickens in your local supermarket are commercially raised however, if you purchase your chickens from farmers' markets, butchers or specialty food stores, you may see these different types of chicken. Some people believe that raising chickens by these methods gives you a more flavorful bird in the end. Read on to find out more.
AMISH CHICKENS: Amish chickens are raised on farms in Amish and Mennonite areas, mainly in east central Ohio and northern Indiana, using "old-fashioned" methods. Chickens are fed from hanging baskets inside large barns where they can roam. The feed comes from local co-ops and is tested for pesticides and insecticides. The chickens are not given hormones or any other growth-stimulation drugs. They are given antibiotics only when necessary at two weeks old (antibiotics stay in the bodies of chickens for two weeks). The chickens are processed when they are seven weeks old, and they are slightly smaller than some in the industry. Due to the type of feed and methods used in raising, these chickens have whiter skin than chickens from commercial processors. Some people believe that these chickens are moister and have a fresher flavor than commercial chickens.
FREE-RANGE CHICKENS: The term "free-range" describes a method of raising poultry whereby animals are allowed to roam and have access to pasture. In contrast to mass-produced birds, free-range chickens are raised in portable houses or pens that are moved regularly, so the chickens can forage for a variety of food such as grass and seeds.
There are two popular methods for raising free-range chickens. In the first method, long, portable houses, holding up to 400 chickens, are towed by tractor every few weeks to new locations in the pasture. These houses are enclosed in chicken wire with tarp-covered roofs and doors on both ends. The chickens are allowed out of these houses during the day, and the chickens usually stay within 100 feet.
The other popular method uses bottomless pens that are moved daily to fresh pasture. From 75 to 100 chickens are placed in these pens, where feed and water are available. The chickens are allowed to forage on plants, seeds, insects and worms. Most free-range farms are relatively small, with between 5,000 and 8,000 birds. Because
these chickens are allowed to roam and to eat not only feed but also grass, plants and seeds, some people believe that they are moister and tastier than commercial chickens. There are no government standards for free-range chicken.
KOSHER CHICKENS: The word kosher generally refers to Jewish dietary laws. Kosher products are sanctioned by stringent Jewish law to adhere to specific preparation, so a food labeled as kosher means that it is acceptable to eat according to this law. Chicken processed according to kosher guidelines is given a symbol, U, indicating that the laws have been followed and the product does not contain any nonkosher ingredients. Another symbol is the K, which also stands for kosher. Kosher chickens generally taste a bit saltier than conventional chicken because salting the bird is part of the koshering process.
ORGANIC CHICKENS: The term organic refers to "earth-friendly" methods for growing and processing foods. These chickens are not given hormones or antibiotics, and they are fed organic feed, which is free from pesticides, by-products and growth stimulators.
A food labeled "certified organic" means that the farm has been inspected and found to comply with the
guidelines below, developed by an organization of organic farmers:
1. No harmful chemicals have been applied to soil or products for at least three years.
2. The farmer and processor have annual certified inspections.
3. The farmer and processor have kept detailed records of their practices.
4. The farmer uses ecologically friendly methods and substances to control pests and enrich the soil.
An organic chicken is generally thinner and yellower, and has less fat and more flavor than conventional chicken. Many organic chickens are also free-range.
How Do I Buy Great Chicken or Turkey?
Choosing the freshest poultry available is easy if you use these tips:
Label and Package
Check the sell-by date on the label (product dating is not a federal requirement). This shows the last day the product should be sold, but the product will still be fresh if prepared and eaten within two days of this date.
Package trays or bags should have very little or no liquid in the bottom.
Avoid torn and leaking packages.
Avoid packages that are stacked in the refrigerator case too high. They may not be cold enough, which shortens shelf life.
Frozen poultry should be hard to the touch and free of freezer burn.
Odor and Appearance
Check for a fresh odor. Off odors can usually be smelled through the plastic, so if you smell something unusual, the product is not fresh.
Select whole birds and cut-up pieces that are plump and meaty with smooth, moist-looking skin.
Skinless, boneless products should look plump and moist.
The color of chicken skin doesn't indicate quality. Skin color can range from yellow to white, depending on what the chicken was fed. Turkey, however, should have cream-colored skin.
The cut ends of the poultry bones should be pink to red in color if they are gray, the bird is not as fresh.
Avoid poultry with traces of feathers. It may not have been handled properly, and the feathers don't add anything to a cooked dish!
Handling Poultry While Shopping
Avoid contamination of grocery-cart contents! Place poultry in plastic bags, and put them in a part of the shopping cart so that any bacteria that may be present in the juices does not drip on and contaminate other foods, especially those that will be eaten without further cooking.
Poultry Storage
In the Fridge
UNCOOKED POULTRY: Refrigerate raw poultry no longer than two days. Store tray-packed products and whole products packaged in bags in their original wrapping in the coldest part of refrigerator (40° or below). Rewrap chicken that is wrapped in meat-market paper before storing it. First, rinse the poultry with cold water, then pat dry with paper towels and repackage in either heavy-duty plastic bags, several layers of plastic wrap (place poultry in a dish or baking pan with sides to prevent leakage on refrigerator shelves during storage) or food storage containers with tight-fitting lids.
COOKED POULTRY: Cover or wrap cooked poultry tightly and refrigerate no longer than two days. Be sure to reheat leftovers thoroughly. Keep leftovers moist while reheating by covering them covering also will ensure that they are thoroughly heated in the center.
CHICKEN FIXINGS: Remove all stuffing from the bird cavity before refrigerating. Store leftover cooked stuffing up to three to four days and gravy one to two days. Place any cooked giblets, stuffing and gravy in separate containers to store in refrigerator. Before serving leftover gravies and marinades, bring them to a rolling boil and boil 1 minute.
In the Freezer
UNCOOKED POULTRY: Freeze cut-up and boneless chicken and turkey for up to nine months, whole chicken and turkey for up to twelve months. Wrap the poultry tightly in moisture- and vapor-resistant freezer wrap, heavy-duty plastic freezer bags or heavy-duty aluminum foil. Store giblets separately. Press as much air as possible out of the package before sealing it to prevent ice crystals from forming and freezer burn. Mark the package with the date and contents before freezing.
COOKED POULTRY: Wrap tightly in moisture- and vapor-resistant freezer wrap, heavy-duty plastic freezer bags or heavy-duty aluminum foil, and freeze for up to one month. Store poultry, giblets, stuffing and gravy in separate containers. Mark the package with the date and contents before freezing.
Thawing
UNCOOKED POULTRY: Thaw frozen uncooked chicken or turkey gradually in your refrigerator, never at room temperature on your countertop because that temperature provides the perfect environment for bacteria to grow. Place poultry in a dish or baking pan with sides to prevent leakage on refrigerator shelves during thawing.
How Long Will Poultry Take to Thaw in the Fridge?
Whole Chicken: Allow 24 hours for a 3- to 4-pound chicken.
Whole Turkey: Allow 24 hours for each 5 pounds, or use this timetable:
1 to 2 days for 8 to 12 pounds
2 to 3 days for 12 to 16 pounds
3 to 4 days for 16 to 20 pounds
4 to 5 days for 20 to 24 pounds
n Cut-Up Chicken or Turkey Pieces: Allow 3 to 9 hours for pieces.
Fast Thawing Guidelines
Cold Water Method: Frozen uncooked chicken and turkey can also be safely thawed in cold water only. For food safety reasons do not use warm or hot water. Place poultry in its original wrap or in a resealable, heavy-duty plastic bag in cold water. Allow 30 minutes per pound to thaw, and change the water often to make sure it stays cold. If you're not going to use the poultry immediately, store it in the refrigerator as directed above do not refreeze.
Microwave Method: Frozen uncooked and cooked poultry can be thawed in the microwave oven following the manufacturer's directions.
How to Thinly Slice Raw Poultry
Ever been frustrated when trying to slice raw chicken or turkey into thin, neat pieces? Here's a nifty solution for you! Freeze the poultry for about one hour or until firm and partially frozen. Using a sharp knife, slice poultry across the grain to the desired thickness. You'll get perfectly thin slices every time!

How to Flatten Chicken Breasts
All it takes is a little bit of muscle to flatten chicken breasts until they're about 1/4 inch thick. Because they are thinner, chicken breasts or thighs can be used for fast, easy recipes such as Chicken-Pesto Sandwiches (page 250) and Lemon-Pistachio Chicken (page 92). The flat, even shape is perfect for more elegant recipes that are rolled up with a filling, such as Oven Chicken Kiev (page 154). It's easy to do using one of our methods below.
1. Place chicken breast between pieces of plastic wrap or waxed paper. Using flat side of meat mallet, pounder or a rolling pin, gently pound chicken breasts until they are 1/4 inch thick.
2. Place chicken breast between pieces of plastic wrap or waxed paper. Using heel of your hand, apply firm pressure (pounding lightly, if necessary) to chicken breasts, pressing until they are 1/4 inch thick.


Cutting up a Whole Chicken
You'll find it economical to purchase a whole chicken, then cut it into parts yourself. Don't worry it's not difficult. Get the best results-safely-by using a sharp boning knife or poultry shears to cut chicken. Boning knives have a slim, pointed blade and a wide handle. Poultry shears, also known as curved shears, are made of stainless steel and are about 9 1/2 inches long with slightly curved blades and serrated edges. Unlike traditional scissors, poultry shears have a spring-loaded hinge design so they can exert the necessary force to cut chicken bones and cartilage. The lower blade usually has a notch near the hinge for the purpose of cutting through the smaller bones. After each use, wash with hot, soapy water and dry very thoroughly with paper towels, so they won't rust.
1. Place chicken, breast up, on cutting board. Remove wing from body by cutting into wing joint with a sharp knife, rolling knife to let the blade follow through at the curve of the joint as shown. Repeat with remaining wing.
2. Cut off each leg by cutting skin between the thigh and body of the chicken continue cutting through the meat between the tail and hip joint, cutting as closely as possible to the backbone. Bend leg back until hip joint pops out as shown.
3. Continue cutting around bone and pulling leg from body until meat is separated from the bone as shown. Cut through remaining skin. Repeat on other side.
4. Separate thigh and drumstick by cutting about 1/8 inch from the fat line toward the drumstick side as shown. (A thin white fat line runs crosswise at joint between drumstick and thigh.) Repeat with remaining leg.
5. Separate back from breast by holding body, neck end down, and cutting downward along each side of backbone through the rib joints.
6. Bend breast halves back to pop out the keel bone remove keel bone (for more detail, see step 2 on page 12). Using poultry shears or knife, cut breast into halves through wishbone cut each breast half into halves.
Get the Facts on Food Safety
Food safety concerns everyone, from food manufacturers, food processors and packagers and supermarkets to everyday people who prepare and cook food in their homes. Why worry about food safety? Because microorganisms are always with us, on people and animals, in the air and water and on food-and especially on poultry.
Safe handling is particularly important to prevent the spread of salmonella, a very prevalent bacteria found in water and soil, and in the intestinal tract and on the skin of humans and all animals and birds. Because it is so common, salmonella may be present in raw foods, such as chicken and turkey, and may cause illness if the bird is improperly handled or undercooked. Someone infected with salmonella develops flu-like symptoms six to forty-eight hours after eating, and the illness can last two to seven days. It's also important to note that salmonella can be fatal under certain conditions, such as compromised immune systems, the very young and the very old.
How to Bone a Chicken Breast
Chicken breasts are available both whole and split in half. If you're starting with a split breast, jump right to step 3 in the directions below. For best results, use a boning knife with a 6-inch blade.
1. Bend breast halves back to pop out the keel bone remove keel bone.
2. Loosen keel bone and white cartilage by running the tip of the index finger around both sides. Pull out bone in one or two pieces.
3. Working with one side of the breast, insert tip of knife under long rib bone. Resting knife against bones, use steady and even pressure to gradually trim meat away from bones. Cut rib cage away from breast, cutting through shoulder joint to remove entire rib cage. Repeat on other side.
4. Turn chicken breast over and cut away wishbone. Slip knife under white tendons on either side of breast loosen and pull out tendons (grasp end of tendons with paper towel if tendons are slippery). Remove skin if desired. Cut breasts into halves cut each breast half into halves if desired.
The Real Scoop about Bacteria, Food Spoilage and Food Poisoning
MYTH
Roasting poultry in a brown paper bag makes it more moist.
FACT
Use oven-roasting bags designed to be used in the oven instead (they are available in your grocery store in the same section as foil and plastic wrap). Paper bags are not sanitary and may catch on fire. Many brown paper bag recipes also state to turn the oven off for a certain period of time and then turn the heat back on. This may cause the temperature to fall too low, allowing illness-causing bacteria to grow. Properly cooked chicken can be moist and tender-without the brown paper bag.
MYTH
I can cook poultry in my dishwasher.
FACT
Of course we all know dishwashers weren't designed to cook foods, but dishwasher-cooking recipes have circulated like urban legends. A dishwasher cannot reach or sustain a high enough temperature to cook poultry. This is one urban legend to pass by.
MYTH
I can cut up raw poultry on a wooden cutting board.
FACT
Wooden cutting boards should not be used for cutting up or preparing raw poultry, meat or fish. The porous surface of wood and any cracks in the board can capture bacteria and allow it to grow. They are also harder to clean thoroughly. Use only plastic cutting boards for cutting up raw poultry, meat or fish after cutting, clean the cutting board thoroughly by washing with a mixture of 2 teaspoons of chlorine bleach to 1 quart (4 cups) water.
MYTH
If food doesn't smell bad or look bad, it's okay to eat.
FACT
Bacteria that cause food to spoil can grow at refrigerator temperatures. Food spoilage can make food smell bad, and various molds can form on the food, which is an obvious clue to throw it out! However, several common bacteria can spoil food without leaving any telltale signs of odor or appearance.
When in doubt, throw it out! Eating questionable food and getting sick isn't worth any of the money that would be saved.
Myth
"We've always left turkey leftovers out on the counter after dinner to cool and then to make sandwiches with them later on. Nobody has ever gotten sick, so why should I change the way I do things?"
FACT
To help prevent the growth of illness-causing bacteria, never leave foods out longer than two hours. Most food-poisoning bacteria don't grow at refrigerator temperatures (although some do), but they thrive at room temperatures (60° to 90°). These bacteria (such as Salmonella, Staphylococcus, Listeria, Clostridium perfringens and Clostridium botulinum) are also called pathogens. Eating these types of bacteria may lead to sickness, disease or even death. Unfortunately, appearance, taste or smell do not always reveal these bacteria.
Handling Food Safely
The Basics
A standard rule, recommended by the U.S. Department of Agriculture, is to keep hot foods hot (above 140°) and cold foods cold (below 40°). Cooking and refrigeration can control most food-poisoning bacteria.
Keep everything in the kitchen very clean because most bacteria get into food through improper handling. Keep countertops, appliances, utensils and dishes sanitary by cleaning with hot, soapy water or other cleaners.
Don't allow hot or cold foods to remain at room temperature for more than two hours, including preparation time. Bacteria thrive in room-temperature and lukewarm food.
Once food has been cooked, keep it hot until serving time, or refrigerate it as soon as possible. Immediately place hot food in the refrigerator unless doing so will raise the refrigerator temperature to above 45°. Food will cool more quickly in shallow containers (less than 2 inches deep) because it is spread out in a thinner layer.
Wash hands thoroughly with hot, soapy water. If you have any kind of cut on your skin or infection on your hands, avoid handling food, or wear protective plastic gloves.
Use disposable paper towels when working with or cleaning up after preparing raw poultry, meat, fish or seafood. If using dishcloths, wash them in the washing machine with hot or warm water and detergent before using them again.
Handling Raw Poultry
For specific information on storing poultry, go to the Poultry Storage information on page 9. You will find a lot of good information to help you.
Remove giblets (gizzard, heart and neck) if present, and rinse the cavity of the bird. Rub the cavity lightly with salt, if you like however, do not salt the cavity if the bird will be stuffed.
Wash your hands in hot, soapy water before and after handling raw poultry.
Do not use wooden cutting boards for raw poultry. Hard-plastic cutting boards are less porous and therefore safer, and are easily cleaned or washed in a dishwasher. After working with raw poultry, wash the plastic boards with a mixture of 2 teaspoons chlorine bleach to 1 quart (4 cups) of water. Wash any knives used in hot, soapy water.
Use disposable paper towels when working with or cleaning up after preparing raw poultry. If using dishcloths, wash them in your washing machine with hot or warm water and detergent before using them again, so they won't contaminate the surfaces they touch with harmful bacteria. Throw away dirty or mildewed dish sponges.
Be careful not to transfer potential bacteria from raw meat to cooked meat. For example, never carry raw poultry to the grill on a platter and then serve cooked poultry on the same unwashed platter. Do not cut up raw poultry and then use the same knife and cutting board to prepare other foods unless both have been washed thoroughly.
Stuffing Poultry
Don't pack the stuffing tightly into the cavity of the bird. Always stuff the poultry cavity loosely, so the stuffing cooks all the way through. The center of the stuffing must reach 165°. Never store leftover stuffing inside poultry because it can't cool quickly enough. Always remove the cooked stuffing from the cavity and store it in a separate container.
Never stuff a chicken or turkey and then refrigerate or freeze it for later roasting always stuff it just before cooking. This will help prevent any bacteria from contaminating the stuffing.
Stuffing Alternatives
You don't need to fill poultry with stuffing. Some people just add a couple of quartered onions and a clove or two of garlic to the cavity others add wedges of fresh lemon or orange and fresh herbs-it's up to you. It's just fine to bake stuffing in a covered casserole dish alongside the poultry. In fact, many people love it this way because during the last 30 minutes or so of baking they can remove the cover from the stuffing so the top of the stuffing gets nicely crisp, crunchy and golden brown.
Cooking Poultry
Always cook chicken and turkey until well done, never medium or rare. Don't stop cooking poultry partway through and then finish cooking it again later, because partial cooking may encourage bacteria growth before cooking is complete. The U.S. Department of Agriculture recommends using a meat thermometer when cooking whole chicken or turkey. When using a meat thermometer, the internal temperature should reach:
180° for whole birds
170° for whole turkey breasts, bone-in pieces, boneless pieces
165° for stuffing

Check It Out!
Call the U.S. Department of Agriculture's Meat and Poultry Hotline for answers to your poultry questions. The toll-free number is 1-800-535-4555. Calls are taken from 10:00 A.M. to 4 P.M. eastern time Monday through Friday.
For free information on Food Safety, write to Publications, Room 1165-S, USDA, Washington, DC 20250.
Betty Crocker would love to hear from you! You can contact her in one of the following ways:
Call: 1-800-437-3480
Web Site: www.bettycrocker.com

Thermometer Facts
Types of Thermometers
Several types of meat thermometers are available. It's important to choose the right one for the job!
A meat thermometer (also called a meat and poultry thermometer or roast-yeast thermometer) is designed to be inserted and left in poultry or meat during cooking. The temperature gauge of this type of thermometer is protected by stainless steel, making it safe for use in the oven. This thermometer generally has both a temperature gauge and markings indicating doneness for various types of meat and poultry. We recommend looking at the temperature gauge to determine doneness.
An instant-read thermometer (also called instant or rapid response thermometer) is designed to take an almost immediate temperature reading of the food being cooked (within one minute of insertion). This type of thermometer cannot be left in the oven. This thermometer has only a temperature gauge under a plastic cover if left in the oven, this cover will melt and could damage the gauge, resulting in inaccurate temperature readings.
Where Do I Put the Thermometer?
Whole Chicken or Turkey: Insert meat thermometer so tip is in the thickest part of the inside thigh muscle and does not touch bone.
Whole Turkey Breast: Insert meat thermometer so tip is in the thickest part of the breast muscle and does not touch bone.
Boneless Turkey Breast: Insert meat thermometer so tip is in center of the thickest part of breast muscle.
Checking for Doneness without a Thermometer
Poultry doneness can be checked without a meat thermometer by using a sharp knife or fork. Here's how to tell when poultry is done:
Whole Chicken and Turkey: Juice is no longer pink when center of thigh is cut and drumstick (leg) moves easily when lifted or twisted.
Whole Turkey Breast: Juice is no longer pink when center is cut.
Cut-up Broiler-Fryers or Bone-in Pieces: Juice is no longer pink when centers of thickest pieces are cut.
Boneless Pieces: Juice is no longer pink when centers of thickest pieces are cut.
Small Pieces (for stir-fry, fajitas or chicken tenders): Centers are no longer pink.
Ground Chicken and Turkey: Meat is no longer pink.
Poultry Cooked in a Sauce or with Other Ingredients: When checking for doneness, be sure you are checking that the juice of the poultry is no longer pink, not any other liquids being cooked with the poultry.
All of our recipes include directions on how to tell when the dish is properly cooked, which may include time, temperature, appearance or any combination of these.
Roasting Chicken
and Turkey
Remove giblets (gizzard, heart and neck) if present, and rinse the cavity of the bird. Rub the cavity lightly with salt, if you like however, do not salt the cavity if the bird will be stuffed. If you will be stuffing the bird, stuff just before roasting to prevent any bacteria in the raw poultry from contaminating the stuffing. You'll need about 3/4 cup stuffing per pound of poultry. Fill the wishbone area with stuffing first. For turkey, fasten the neck skin to the back with a skewer (this is not necessary for chicken). Fold the wings across the back with the tips touching. Fill the cavity lightly don't pack it in, because the stuffing will expand during roasting. For chicken, tie or skewer the drumsticks (legs) to the tail. For turkey, tuck drumsticks (legs) under the band of skin at the tail, or tie or skewer to the tail.
Place the bird, breast side up, on a rack in a shallow roasting pan. Brush it with melted margarine or butter. Do not add water. Do not cover. Insert an ovenproof meat thermometer (not the instant-read type, which is not ovenproof), so the tip is in the thickest part of the inside thigh muscle and does not touch bone. Use the table below for approximate roasting times, but use the temperature as the final doneness guide. For turkey, place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band or remove tie or skewer holding legs.
Roast the bird until the thermometer temperature reaches 180° and the juice is no longer pink when the center of a thigh is cut. The drumsticks (legs) should move easily when lifted and twisted. If the bird is stuffed, the center of the stuffing must reach an
internal temperature of 165° the same is true for prestuffed store-bought poultry. When done, remove the bird from the oven and let it stand about 15 minutes for easiest carving. This resting period allows the meat to become firmer, making it easier to carve smooth, uniform slices.

Timetable for Roasting Chicken and Turkey
POULTRY TYPE (WHOLE) UNCOOKED WEIGHT TEMPERATURE APPROXIMATE OVEN ROASTING (POUNDS) TIME (HOURS)*
Chicken (not stuffed) 3 to 3 1/2 375° 1 3/4 to 2
Chicken (stuffed) 3 to 3 1/2 325° 2 to 2 1/2
Turkey (not stuffed) 8 to 12 325° 2 3/4 to 3
12 to 14 325° 3 to 3 3/4
14 to 18 325° 3 3/4 to 4 1/4
18 to 20 325° 4 1/4 to 4 1/2
20 to 24 325° 4 1/2 to 5
Turkey (stuffed) 8 to 12 325° 3 to 3 1/2
12 to 14 325° 3 1/2 to 4
14 to 18 325° 4 to 4 1/2
18 to 20 325° 4 1/4 to 4 3/4
20 to 24 325° 4 3/4 to 5 1/4
*Types of ovens, actual oven temperatures and shape and tenderness of the bird will affect roasting times. Begin checking turkey doneness about 1 hour before end of recommended roasting time. For prestuffed store-bought turkeys, follow package directions carefully do not use this timetable.


Great Grilling
Who can resist the aroma of food sizzling on a hot grill? Food cooked over an open flame just always seems to taste better! Check out our grilling chapter, starting on page 174, for recipes that are sure to tempt your tastebuds and get you inspired to fire up the coals. Grilling is easy, if you know the secrets to perfect grilling. Here's the scoop to get you started.

Grilling Poultry
POULTRY TYPE WEIGHT GRILLING TEMPERATURE COOKING TIME
(POUNDS) METHOD AND DONENESS
Whole chicken 3 to 3 1/2 Indirect Medium 1 to 1 1/2 hou