Conversion Chart Timetable for Roasting Poultry – thanks to Betty Crocker
| Ready-to-Cook Weight (pounds) |
Oven Temperature | Approximate Roasting Time* (hours) |
| Whole Chicken (stuffed) 3 to 3 1/2 |
325ºF | 2 to 2 1/2 |
| Whole Chicken (not stuffed) 3 to 3 1/2 |
375ºF | 1 3/4 to 2 |
| Duck 3 1/2 to 4 5 to 5 1/2 |
350ºF
350ºF |
2
3 |
| Goose 7 to 9 9 to 11 11 to 13 |
350ºF 350ºF 350ºF |
2 1/2 to 3
3 to 3 1/2 3 1/2 to 4 |
| Pheasant 2 to 3 |
350ºF | 1 1/4 to 1 1/2 |
| Rock Cornish Hen 1 to 1 1/2 |
350ºF | 1 to 1 1/4 |
| Whole Turkey (stuffed) 8 to 12 12 to 14 14 to 18 18 to 20 20 to 24 |
325ºF
325ºF 325ºF 325ºF 325ºF |
3 to 3 1/2
3 1/2 to 4 4 to 4 1/4 4 1/4 to 4 3/4 4 3/4 to 5 1/4 |
| Whole Turkey (not stuffed) 8 to 12 12 to 14 14 to 18 18 to 20 20 to 24 |
325ºF
325ºF 325ºF 325ºF 325ºF |
2 3/4 to 3
3 to 3 3/4 3 3/4 to 4 1/4 4 1/4 to 4 1/2 4 1/2 to 5 |
| Turkey Breast (bone in) 2 to 4 3 to 5 5 to 7 |
325ºF
325ºF 325ºF |
1 1/2 to 2
1 1/2 to 2 1/2 2 to 2 1/2 * Times are for unstuffed birds unless noted. Stuffed birds other than turkey require 15 to 30 minutes longer. Begin checking turkey doneness about one hour before end of recommended roasting time. For prestuffed turkeys, follow package directions very carefully–do not use this timetable. |
