Serves: 5
Poultry Weight Thermometer Total Roasting Total Roasting
(pounds) Reading Time (hours) Time (hours)
Stuffed Unstuffed
Whole 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 5
Whole 4 to 6 180'F to 185'F 3 to 3 1/2 1 1/2 to 2 1/4
Turkey 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 minutes
Game 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
This Timetable for Roasting Poultry recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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