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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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Terrible! I could barely read this mess or understand how long I need to roast my 2 1/4 lb. turkey breast! How hard is it to create an actual table that clearly shows the correct times, temps and weights? I pity the poor girl who has to roast her 1st turkey for the family, hoping to impress her new mother-in-law, and lands on this shoddy website.


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