How To:
Roasting
Toolkit
- Shallow roasting pan, cast iron skillet or glass oven dish
- Butcher's twine for trussing
- Basting brush, bulb baster or large spoon
- Meat thermometer
- Cooling rack
- Carving board with gutter
- Carving knife and fork
- Paper towels
Setup
- 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.
Timing & Techniques
CHICKEN
| 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 |
TURKEY
| Turkey Weight | Cooking Temperature | Approx. Cooking Time |
|---|---|---|
| 8 to 12 pound unstuffed turkey | 325°F | 2 ½ - 3 ½ hours |
| 12 to 18 pound unstuffed turkey | 325°F | 2 ½ - 3 ½ hours |
| 18 to 20 pound unstuffed turkey | 325°F | 4 - 6 hours |
| 20 to 24 pound unstuffed turkey | 325°F | 4 ½ - 6 hours |
| TURKEY BREAST WEIGHT | ||
| 8 to 12 pound unstuffed turkey | 325°F | 1 ¼ - 1 ¾ hours |
- 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
Remember
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.
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