Poultry Basics: Testing For Doneness
Use the following charts as guide to cooking. Then use the testing methods to make certain your chicken is well-done. Oven temperatures vary and these are approximate cooking times. Watch carefully the last hour, and test for doneness every 15 minutes.
| Type of Poultry | Weight | Roasting (350) | Stewing | Grilling |
| whole broiler fryer | 3 to 4 lbs* | 1 1/4 to 1 1/2 hrs | 60 to 75 min | 60 to 75 minutes |
| whole roaster | 4 to 5 lbs* | 1 1/2 to 2 hrs | 1 3/4 to 2 hrs | 18 to 25 min/lb• |
| whole pullet | 5 to 7 lbs* | 2 to 2 1/4 hrs | 1 3/4 to 2 hrs | 18 to 25 min/lb• |
| whole capon | 8 to 11 lbs* | 2 to 3 hrs | not suitable | 15 to 20 min/lb• |
| whole cornish hens | 18 to 24 oz* | 50 to 60 min | 35 to 40 min | 45 to 55 min• |
| whole duck | 4 to 6 lbs* | 2 1/2 to 3 hrs | not suitable | |
| breast half, bone-in | 6 to 8 oz | 30 to 40 min | 35 to 45 min | 10 to 15 min/side |
| breast half, boneless | 4 oz | 20 to 30 min | 25 to 30 min | 6 to 8 min/side |
| leg or thigh | 8 or 4 oz | 40 to 50 min | 40 to 50 min | 10 to 15 min/side |
| drumstick | 4 oz | 35 to 45 min | 40 to 50 min | 8 to 12 min/side |
| wing or wingette/drumette | 2 to 3 oz | 30 to 40 min | 35 to 45 min | 8 to 12 min/side |
*Unstuffed. If stuffed, add 15 to 30 minutes additional cooking time.
•Indirect method, using a drip pan.
Source: USDA
Turkey Basics:
Place turkey in sink. Rinse with water. Remove giblets and neck. Season cavity with salt, pepper, and other seasonings. Place bird in oven in open pan, breast side up and set temperature to 325 to 350 degrees. Remember oven temperatures vary and these are approximate cooking times. Watch turkey carefully the last hour, and test for doneness every 15 minutes.
Do Not Over Cook! No basting Is Needed For Our Fresh Turkeys.
Unstuffed Birds – Cooking Temperature at 350 Degrees
| 6 – 8 lbs | 2 hrs |
| 8 – 10 lbs | 2 to 2 1/2 hrs |
| 10 – 12 lbs | 2 1/2 to 3 hrs |
| 12 – 14 lbs | 3 to 3 1/2 hrs |
| 14 – 18 lbs | 3 1/4 to 3 1/2 hrs |
| 18 – 22 lbs | 3 1/2 to 3 3/4 hrs |
| 22 – 25 lbs | 3 1/2 to 4 hrs |
| Over 25 lbs | 3 1/2 to 4 1/2 hrs |
Internal temperature should read 108 degrees when inserting a meat thermometer into the tickets part of the thigh, without touching the bone.
For Stuffed Turkey add approximately on hour to cook time. Stuffing should be cooked to an internal temperature of 165 degrees.
Turkey Breast – Cooking Temperature 325 – 350 Degrees
| 4 – 5 lbs | 1 1/2 to 2 hrs |
| 5 – 7 lbs | 1 3/4 to 2 1/2 hrs |
| 7 – 9 lbs | 2 to 2 1/2 hrs |
| 9 – 11 lbs | 2 1/4 to 3 hrs |
| Over 11 lbs | 3 to 4 hrs |
Turkey Frying – Please refer to the instruction on your fryer.
Turkey Roll – Cooking Temperature 325-350 Degrees
| 3 – 5 lbs | 1 1/2 to 2 hrs |
| 5 – 7 lbs | 2 to 3 hrs |
| 7 – 9 lbs | 2 1/2 to 3 hrs |
| 9 – 11 lbs | 3 to 4 hrs |
Let turkey set for 20 to 40 minutes after removing from the oven. This allows the juices to settle and will make slicing much easier and meat will not string.
Goose Basics:
Preheat oven to 400 degrees. Remove giblets and neck. Remove excess fat from body cavity and neck. Rinse and drain. To stuff fill neck and cavity loosely. Place goose breast side up on a rack in shallow pan. If using a meat thermometer place deep into the thigh muscle. Roast uncovered for 45 minutes to 1 hour in 400 degree oven. During roasting spoon or siphon off accumulated fat every half hour. Reduce heat to 325 and continue roasting until thermometer registers 165 degrees. If not using a thermometer test for doneness by inserting a knife in the rear of the goose into the part where the thigh connects with the body. Twist the knife and if juice is brown or clear the goose is done. If the juice is pink or has a red tinge continue cooking.
| Ready to Cook Weight | Time at 400 | Plus Time at 325 | Total Roasting Times |
| 6 to 8 lbs | 45 mins. | 1 to 1 1/2 hrs | 1 3/4 to 2 1/4 hrs |
| 8 to 10 lbs | 1 hour | 1 1/4 to 2 hrs | 2 1/4 to 3 hrs |
| 10 to 12 lbs | 1 hour | 2 to 2 1/2 hrs | 3 to 3 1/2 hrs |
| 12 to 14 lbs | 1 hour | 2 1/2 to 2 3/4 | 3 1/2 to 3 3/4 |
Let goose set for 20 minutes after removing from the oven. This allows the juices to settle and will make slicing much easier and meat will not string.
Using a Meat Thermometer
The most accurate way to test for doneness is to use a meat thermometer.
Whole chicken should be cooked to an internal temperature of 165oF. To check, insert the tip of the thermometer into the thickest part of the thigh without touching the bone.
Bone-in parts should be cooked to 170oF.
Boneless parts should be cooked to 160oF.
Stuffing should be cooked to an internal temperature of 165oF.
Other Tests for Doneness
Juices should run clear, not pink, when chicken is pierced with a fork.
Chicken is done when a fork can be inserted with ease, thus the term , “fork tender”
When cooking a whole bird, the leg should move freely when lifted or twisted.
When in doubt, remove chicken to a plate and cut with a knife to be sure the meat is opaque and no longer pink in the center or near the bone.