Baking Directions For Poultry and Meat
| (at room temperature, stuffed | Oven | Length |
| and ready for baking) | Temperature | of Baking Time |
| Chicken, under 5 lbs. | 350° F. | 40 min. per lb. |
| Chicken, 5 lbs. and over | 325° F. | 40 min. per lb. |
| Duck, 5 lbs. and over | 325° F. | 40 min. per lb. |
| Goose | 325° F. | 35 min. per lb. |
| Guinea Hen, 3½ lbs. | 350° F. | 40 min. per lb. |
| Lamb, Breast or Shoulder | 300° F. | 35 min. per lb. |
| Pork Shoulder | 350° F. | 45 min. per lb. |
| Pork Tenderloin, cut with pocket | 350° F. | 40 min. per lb. |
| Turkey, under 12 lbs. | 325° F. | 25 min. per lb. |
| Turkey, over 12 lbs. | 300° F. | 18 to 20 min. per lb. |
| Veal, Breast or Shoulder | 300° F. | 45 min. per lb. |
Note: Use a shallow uncovered baking pan and do not baste.