Tips from the Kitchen


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Roasting a Turkey or Chicken Right
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One Preheat the oven. See the chart below for appropriate cooking temperatures.
 
Two 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.
 
Three Rub skin with 2 to 3 tablespoons of oil or butter, if desired. Season chicken inside and out with salt and pepper.
 
Four If desired, fold back wings and tie legs together.
 
Five Place chicken, breast-side up in shallow roasting pan.
 
Six 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.
 
Seven Baste occasionally, if desired. If glazing, brush on last 15 minutes of cooking.
 
Eight 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).

Consumer Hotline Thanksgiving Holiday Hours.
Monday, November 24: 9:30 am to 6:00 pm EST
Tuesday, November 25: 9:30 am to 6:00 pm EST
Wednesday, November 27: 9:00 am to 7:00 pm EST
Thanksgiving Day: 7:00 am to 3:00 pm EST
Friday, November 28: Closed

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Tips from the Kitchen

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