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Poultry Roasting Chart
FOOD ITEM CARVING CONVECTION ROAST
(Weight Range) TEMPERATURE Minutes per lb. / Temperature
Turkey
8 to 15 lbs. Unstuffed For all turkeys 8 to 15 min. @ 325°F (163ºC)
8 to 15 lbs. Stuffed Thigh – 175° to 180°F 9 to 16 min. @ 325°F (163ºC)
(79º to 82ºC)
Breast – 170°F (77ºC)
8 to 24 lbs. Unstuffed Stuffing – 165°F* (74ºC) 7 to 11 min. @ 300°F (149ºC)
8 to 24 lbs. Stuffed 9 to 12 mln. @ 300°F (149ºC)
Turkey Roast
Boneless, 3 to 6 lbs. 170°to 175°F (77º to 79ºC) 22 to 29 min. @ 350°F (177ºC)
Turkey Breast
Whole 4 to 6 lbs. 170°to 175°F (77º to 79ºC) 16 to 21 min. @ 325°F (163ºC)
with bone
Chicken
Unstuffed 175° to 180ºF (79º to 82ºC) 18 to 21 min. @ 350°F (177ºC)
Stuffed 175° to 180ºF (79º to 82ºC) 19 to 22 min. @ 350°F (177ºC)
Chicken, Halves
2-1/2 to 4 lbs. each 175° to 180ºF (79º to 82ºC) 20 to 25 min. @ 350°F (177ºC)
Chicken Pieces Total Time: 60 minutes
175° to 180ºF (79º to 82ºC) @ 375°F (177ºC)
Cornish Game Hens
Stuffed 175° to 180°F (79º to 82ºC) 40 to 50 min. total time @ 375°F
(190ºC)
Unstuffed 175° to 180ºF (79º to 82ºC) 45 to 55 min. total time @ 375°F
(190ºC)
*If stuffing temperature is not 165°F (74ºC) when turkey
is done, remove stuffing to casserole and continue to
cook stuffing.
Techniques
• Roast poultry on rack level 2 or 3. For very large
turkeys use rack level 1.
• Use the 2-piece broil pan that comes with your oven.
Place poultry directly on top of the grid for better
browning. Place turkeys larger than 20 pounds on a
rack in the lower part of the broil pan.
• When roasting whole chickens or turkey, tuck wings
behind and loosely tie legs with kitchen string.
• Do not truss the legs of an unstuffed bird.
• Shield ends of legs, wing tips, bony parts of the breast
and any thinner parts with foil during the first half of the
roasting to prevent over cooking.
• For juicer breast meat, start breast side down. Shield
only the legs, wings and thin parts.
• Check 30 minutes before the estimated minimum
roasting time for doneness. Juices will run clear and
the drumstick (on whole birds) will move freely when
poultry is done.
• Roasting bags are suitable to use in this mode.
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