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Metro / Legacy Series
Poultry Roasting Guide
All times are approximate since variables such as size and temperature of poultry will affect the
cooking time. Use a meat thermometer inserted in inner thigh, avoiding bone to accurately
determine doneness. Rub surface lightly with oil.
Poultry cooked by convection mode will be moist and juicy on the inside and seared and
browned on the outside. Convection mode may cook slightly faster especially for larger birds;
therefore poultry should be checked shortly before the suggested minimum cooking time.
Poultry will continue to cook after removal from oven. Therefore it can be removed from oven
5°F below desired temperature. Allow to stand 15 minutes before carving.
RACK POSITION: For standard roasting use rack position 2. For convection roasting use
roaster/broiler rack locked into position on broiler pan on rack position 1.
OVEN TEMPERATURES: Unless otherwise indicated preheat standard oven to 325°F /
160°C.. Roasting may also be started at 450°F/230°C for 15 minutes and then reduced to sug-
gested temperature.
Convection oven does not need to be preheated and temperatures may be reduced by 25°F /
15°C. Convection mode may cook faster so experiment and keep records of preferred tempera-
tures and times.
Meat Cut Approximate
Weight
Lbs. Kg.
Internal
Temperature
°
F
°
C
Approximate
Cooking Time
Min./lb.
Min./kg
.
6-8 3-3.5 30 60
10-12 4.5-5.5 23 45
Stuffed
16-22 7-10
180 82
15 30
6-8 3-3.5 25 50
10-12 4.5-5.5 18 35
Unstuffed
16-22 7-10
170 77
13 25
Turkey
Half breast, boneless or
leg
1 0.5 170 77 60-75 total
Capon 5-8 2.3-3.6
Chicken, quarters
18-20 40-45
Chicken
Chicken, whole,
unstuffed
3-4 1.3-1.8
170 77
20-25 45-50