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ROASTING
CHART
FOR
POULTRY
AND
FISH
FOOD
WEIGHT
RACK
FINAL
SPEED
TIPS
POS.
TEMP.
TIME*
Poultry
Chicken, Broiler-Fryer
Whole Poultry: Tie legs
whole
2 I/?_ 3 I/2 lbs.
# 3
170
25 to 35 rain.
together, tuck wings, and
3 E/2-4 f/2lbs.
30 to 35 rain.
place breast side up.
cut-up
2 I/2- 31/2 lbs.
#3
170-breast
18 to 22 rain.
Chicken Pieces: Place the
185-thigh
thickest meaty areas
Chicken Breast,
1- 2 lhs.
# 3
170
9 to 13 rain.
toward edges ofthe dish.
boneless/skinless
2- 3 lbs.
11 to 15 rain.
Cornish Hens,
2 hens
#3
170
20 to 25 rain.
whole (1.2 lbs. ea.)
4 hens
25 to 30 rain.
6 hens
30to 35 rain.
Turkey,
1O- 12 lbs.
l hr. to I hr. 30 min.
Oil the skin of neck cavity.
Whole, unstuffed
12- 16 lbs.
# 1
170-breast
1 hr. 30 min.to 2 hr.
Shieldtheloose skinover the
*The times in t he chart are suggested times. A meat thermometer
is the most accurate way to determine aloneness.
When roastin_ be
sureto shieldfood
with aluminum w
help it cook and
brown more evenly
]3
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