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How To: Roasting Enjoy Classic Roast Chicken Done Right
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HOW TO: Roasting

HOW TO: Roasting

Enjoy Classic Roast Chicken Done Right

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.
8 Ways to Cooking Better
Perfectly Roast Chicken
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

Try this with:

PERDUE® Fresh Whole Chicken with Giblets

Remember:

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

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