TIPS FOR ROASTING POULTRY
Recipe:
| Weight | Oven Temp | Approx.* Cooking Time | |
| Chicken & Duck: | 3-4 lb. (1.5-2 kg.) | 350F | 2 to 3 hours |
| (Stuffed Bird) | 3-4 lb. (1.5-2 kg.) | 350F | 2 to 3 hours |
| 4-5 lb. (2-2.3 kg.) | 350F | 2 ? to 3 ? hours | |
| 5-6 lb. (2.5-2.75 kg.) | 350F | 3 to 3 ? hours | |
| Unstuffed Turkey: | |
| 8-12 pounds | 2 ? to 3 hours |
| 12-14 pounds | 3 to 3 ? hours |
| 14-18 pounds | 3 ? to 4? hours |
| 18-20 pounds | 4 ? to 4? hours |
| 20-24 pounds | 4 ? to 5 hours |
| Stuffed Turkey | |
| 8-12 pounds | 3 to 3 ? hours |
| 12-14 pounds | 3 ? to 4 hours |
| 14-18 pounds | 4 to 4 ? hours |
| 18-20 pounds | 4 ? to 4 ? hours |
| 20-24 pounds | 4 ? to 5 ? hours |
* To estimate cooking time for unstuffed bird, deduct 5 minutes per lb. (.5 kg) Roast until your meat thermometer registers 185 F when inserted between the thigh and body of the bird. Be careful that the tip is not in contact with the bone. When thermometer is inserted into the breast, temperature should be 170F. Meat should be fork tender, and juices no longer pink when pierced with a fork. On removal from oven cover loosely with foil and let stand 10-15 minutes before carving.
To clean, scald inside and outside of bird with boiling water. Scrape skin, wash thoroughly with cold water. Stuff bird just before roasting.
Safety Instructions:
- DO NOT roast turkey in an oven temperature lower than 325 F. Poultry should be roasted at 325 F or higher to avoid potential food safety problems.
- DO NOT roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.
- DO use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180 F or meat in the breast is finished at 170 F.
