POULTRY ROASTING GUIDE
Place breast-side up on rack in shallow pan. Brush skin with fat or cover with fat-moistened cloth.
| Ready-to-Cook Weight (pounds) | Oven Temperature | Approx. Roasting Time Stuffed (Hours) | ||
|---|---|---|---|---|
| CHICKEN | 1½-2½ | 325 | 1¼-2 | |
| 2½-3½ | 325 | 2-3 | ||
| 3½-4¾ | 325 | 3-3½ | ||
| TURKEY (Note: Unstuffed birds require 5 min. less time per lb.) | ||||
| 6-8 | 325 | 3-3½ | ||
| 8-12 | 325 | 3½-4½ | ||
| 12-16 | 325 | 4½-5½ | ||
| 16-20 | 325 | 5½-6½ | ||
| 20-24 | 325 | 6½-7 | ||