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Select young, plump, well-fattened bird. For
chicken
,
guinea
or
turkey
, a
llow
%
to 1 pound (dressed weight) per person. By
"
dressed
weight," we mean weight of bird
,
including
h
ead a
nd feet
,
after
it
has
been
picked
but
not
drawn. A 15-pound turkey makes
about 20
servings.
For
a fat
duck or goose,
a
llow from
1
to 1
Y2
pounds
(dressed
weight) per
person.
POULTRY ROASTING CHART
Poultry roasted
from
Refrigerator
tempera tures
in
an open
sh
a
llow
pan in
a
325°
oven
Internal Tempera
lure When Using
Appro xi-
Serv-Temp Roast
Ready to
mate
Approximate
Guard or Roast
Cook Weight
Time per
Roasting
Meat
Pound
Time
Thermometer
Temp.
Temp.
Inside
In
Dressing
Meat
Chicken
1
Y2
to
2
)1
lbs.
35-
40 1
Yz
to
2
~2
hrs.
180
°
190
°
2
)/z
to 3
)/z
lbs.
35-
40
2
)/z
to
3
hrs.
180
°
190
°
3
)/z
to 4
%'
lbs.
35-
40
3
to
3
Yz
hrs.
180
°
190
°
Duck
3- 5
lbs.
40-
45
3
.\i
to 5
%'
hrs.
180
°
190
°
Goose
8-12
lbs.
25-
30
4
to 6
hrs.
180
°
190
°
Turkey
8-10
lbs.
20-
25 3
>1
to
4}4"
hrs.
180
°
190
°
14-18
lbs.
18-
20
4%" to 6
hrs.
180
°
190
°
18-20
lbs.
15-
18
5>4"
to 6
hrs
.
l!W
0
190°
Note: For
roastmg
extra large
turkeys (18
to
25 pounds)
set
Roast
Guard Control
at 190°.
HOW TO ROAST TURKEY
It is
not
necessary to
sear,
cove
r
or
add
water when roasting
turkey.
A constant
low
te mpera
ture
gives
a
much better
result,
for
it pro-
duces
a
tender,
juicy
turkey. Lay
stuffed
and
trussed bird on
rack
in
open pan, breast
up,
and brush skin thoroughly with
softened
butter or
m
argarine.
Place in
oven,
300°-350
o,
and
cook
uncovered.
A clean
white
doth dipped
in fat
may be placed over turkey after
it
has
been
in
oven
about 1 h
our.
If
a fat-drenched
cloth
is
not
used
to
cover bird for
the
last
portion of
its roasting,
bird may be
placed
breast side down.
It
will
rest
on one side
because
of
breastbone
shape. It
s
hould
be tipped during
roasting to
rest on the other side.
Turn
breast side
up
about
1 hour
before
removing from oven to
brown
breast. For roasting times,
see
ch art
above.
If
you
use
Roast
Guard or a
meat
thermometer, place
the
thermometer
in inside
thigh
muscle or if
the
fowl
is stuffed, in the
cente
r
of
the
stuffing.
DRESSING FOR 15- 18 POUND TURKEY
Cooked giblets, finely chopped,
(heart,
liver and gizzard
)
optional
1 cup celery, finely chopped
2 medium size onions, finely
chopped
1f2
cup melted butter or margarine
2 pounds cubed bread
(21
cups)
measured after cubing
tablespoon salt
1f2
teaspoon pepper
tablespoon poultry
seasoning
teaspoon sage
cup liquid from cooking
giblets
3 eggs, beaten
Cook giblets, then grind
or chop fine
.
Slowly simmer
cele
ry
and
onions
in melted butter or margarine
until soft but not
brown.
Cube
the
bread,
add salt,
pepper,
poultry seasoning
a
nd
sage.
Add
celery
and onions.
Then
add the
liquid
and beaten eggs. Gently
fold into
dressing
.
Stuff
into
turkey.
poultry
35
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