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| | Approximate | Internal
|Ready-to-cook | roasting time| temperature
Kind of poultry | weight[10] |at 325° F. for| of poultry
| | stuffed | when done
| | poultry[11] |
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| _Pounds_ | _Hours_ | °F.
| | |
Chickens |1½ to 2½ |1 to 2 |
(Broilers, fryers,| | |
or roasters) |2½ to 4½ |2 to 3½ |
| | |
Ducks |4 to 6 |2 to 3 |
| | |
Geese |6 to 8 |3 to 3½ |
|8 to 12 |3½ to 4½ |
| | |
Turkeys |6 to 8 |3 to 3½ | } 180 to 185
|8 to 12 |3½ to 4½ | } in center
|12 to 16 |4½ to 5½ | } of inner
|16 to 20 |5½ to 6½ | } thigh
|20 to 24 |6½ to 7 | } muscle.
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[10] Weight of giblets and neck included.
[11] Unstuffed poultry may take slightly less time than stuffed
poultry. Cooking time is based on chilled poultry or poultry that
has just been thawed—temperature not above 40° F. Frozen unstuffed
poultry will take longer. Do not use this roasting guide for frozen
commercially stuffed poultry; follow package directions.