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Preheat the oven to 325° F. (Rinsing a PERDUE® Turkey is not necessary.)
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Remove the turkey's neck and giblets from both cavities. The liver may be baked alongside the turkey for half an hour, while the heart, gizzard and neck may be simmered for two and a half hours. Chop this meat and use it in a stuffing or gravy if desired.
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Place the turkey breast-up in a shallow roasting pan; add 1 cup of water to the pan.
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Brush turkey with melted butter or margarine and season inside and out with salt, pepper and herbs if desired.
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For maximum tenderness, we recommend covering the turkey loosely with a foil tent for the first 2 1/2 hours of roasting time, then uncovering it to allow the turkey to brown.
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Review this chart below for guidance on unstuffed turkey roasting times. We do not recommend stuffing a large turkey, as the stuffing may not reach a safe temperature in adequate time—bake the stuffing separately.
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While roasting, baste the turkey every 20–23 minutes. This simply means brushing the turkey, especially the breast, with its pan juices.
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When a PERDUE® Turkey is nearing doneness, its PERFECT ROAST® Thermometer will pop up. Juices should run clear, not pink.
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To be safe to eat, the turkey's breast meat must register 170°F, and the thigh meat must register 180°F. Use a meat thermometer to measure the temperature—insert it 2 1/2 inches into the thickest part of the meat, not touching the bone. When inserting a meat thermometer into the breast, insert it on the side instead of the top, so it's easier to read and more accurate.
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To assure safe stuffing, make sure it registers 165°F.
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Preheat the oven. See the chart below for appropriate cooking temperatures.
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Remove the chicken's neck and giblets from both cavities. The liver may be baked alongside the chicken for half an hour, while the heart, gizzard and neck may be simmered for two and a half hours. Chop this meat and use it in a stuffing or gravy if desired.
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Rub skin with 2 to 3 tablespoons of oil or butter, if desired. Season chicken inside and out with salt and pepper.
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If desired, fold back wings and tie legs together.
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Place chicken, breast-side up in shallow roasting pan.
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Cook the chicken according to the cooking times in the chart below. The chicken is fully cooked when juices run clear when the thigh is pierced with a fork, and a meat thermometer registers 180°F in the thickest part of the thigh.
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Baste occasionally, if desired. If glazing, brush on last 15 minutes of cooking.
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Let the chicken rest 10–15 minutes before carving and serving, to let the juices settle.
Check out these recipes for even more ways to cook a whole chicken.
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If you have any other questions on how to properly roast a turkey or chicken, call the toll-free PERDUE® consumer hotline at
1-800-4PERDUE® (1-800-473-7383).
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| Consumer Hotline Thanksgiving Holiday Hours. |
| Monday, November 21: 9:30 am to 6 pm EST |
| Tuesday, November 22: 9:30 am to 6 pm EST |
| Wednesday, November 23: 9 am to 9 pm EST |
| Thursday, November 24: 7 am to 3 pm EST |
| Friday, November 25: Closed |
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