How To: Roasting

Enjoy classic roast chicken done right.

Position the oven rack in the bottom third of the oven.
Pre-heat oven for 15 minutes.
Remove neck and giblets from cavity.
If stuffing, tie legs together and fold wings under.
Season skin and/or add stuffing or aromatics to the cavity. Stuff loosely, about ¾ cup stuffing per pound of chicken or turkey.
Save time by roasting root vegetables alongside or under the chicken or turkey.
Baste regularly with pan juices.

Rotisserie	Oven Ready	Classic	Crispy	Speedy
Juicy low and slow technique	Cook-in-bag, set it and forget it	Easy main event—best for stuffed birds	Start high for darker, crispier skin	Cut cooking time in half with a butterflied bird
250°F	Preheat at 400°F Lower to 350°F to cook	350°F	450°F for 15 min Lower to 350°F	450°F
75 min/lb	N/A	25 min/lb If stuffed, roast for an additional 20 minutes	20 min/lb	12 min/lb
4 lb bird 5 hrs	5 lb bird 130 min (fresh) 5 lb bird 4 hrs (frozen)	4 lb stuffed bird 2 hrs	4 lb bird 80 min	4 lb bird 48 min
Baste every 45 min	No basting necessary	Baste every 30-45 min	Baste every 30 min	Baste after 15 min and at finish

Set it and forget it with PERDUE® Oven Ready Whole Seasoned Roasters, ideal for 6 to 8 people.
If roasting parts instead of a whole bird, check out our Cooking with Parts page.
To retain juices, rest the roasted bird for 10 to 15 minutes on a cooling rack before carving.
Ensure safe stuffing by cooking to at least 165°F