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Facts about Poultry

A Guide to Poultry

Page 2 of 3 [1, 2, 3]

GUIDE TO COOKING METHODS

WHOLE BIRD ROASTING CHART
BIRD
OVEN TEMP.
COOKING TIME
Chicken, Broiler/Fryer (unstuffed*)
21/2-41/2 pounds
350o
11/4-11/2 hours
Chicken, Roaster (unstuffed*)
5-7 pounds
350o
2-21/4 hours
Whole Turkey (purchased fresh or
frozen and thawed, (unstuffed*)
8-12 pounds
12-16 pounds
16-20 pounds
20-24 pounds

325o
325o
325o
325o

3-31/2 hours
31/2-4 hours
4-41/2 hours
41/2-5 hours
Cornish Game Hen (unstuffed*)
18-24 ounces
350o
50-55 minutes
Pheasant (unstuffed)
2-4 pounds
350o
11/2-21/2 hours
Duck (whole, unstuffed)
4-51/2 pounds
325o
21/2-3 hours
Goose (whole, unstuffed)
4-6 pounds
6-8 pounds
8-12 pounds
12-14 pounds
325o
325o
325o
325o
23/4-3 hours
3 -31/2 hours
31/2-41/2 hours
41/2-5 hours

 

WHOLE BIRD

To Roast: Preheat oven. Put bird, breast side up, on a rack in an open roasting pan. Roast according to the above chart.

To Simmer or Stew: Cook less tender and more mature poultry for 2-3 hours in a covered pan with enough simmering water to barely cover the bird. Cook more tender birds 45 minutes to 1 hour. Vegetables, herbs and spices may be added to the water to flavor poultry and broth.

*The U.S. Department of Agriculture does not recommend stuffing whole birds. It is recommended that stuffing be cooked separately to an internal temperature of 165oF.


PARTS

To Broil: Use poultry halves or pieces. Set oven to broil, place poultry on rack 4-6 inches from heat. See chart for cooking times. Broil plain or brush with a sauce during last 10 minutes of cooking.

To Fry: Poultry pieces may be fried plain or with a coating of flour. Heat enough oil to cover bottom of the pan. Brown quickly on all sides and then lower heat and cook uncovered 30-45 minutes. Drain excess fat and serve. Poultry may also be deep fried by coating poultry with a thin batter of flour or crumbs and cooking a few pieces at a time in fat heated to 350oF., or oven fried by coating poultry and placing it in a shallow pan. See chart for cooking times.

To Poach: Cook poultry slowly in a tightly covered pan with a small amount of moisture kept at a simmer, until poultry is tender.

To Bake: Arrange parts in baking dish and bake, uncovered. Approximate cooking times are listed in the chart below.

To Sauté: Brown in a skillet on both sides using small amount of oil preheated over medium-high heat, then cover and cook at medium-low. Best for small parts and boneless pieces cut in strips.

To Braise: In a large oven-proof pot with lid over medium heat, brown parts on all sides in a small amount of oil. Discard fat and pour in braising liquid such as wine or tomato sauce; bring to a boil. Cover and simmer over low heat or in a 325oF. oven until tender and cooked through. To reduce sauce, uncover last 1/4-1/2 hour.


CHICKEN PARTS COOKING CHART
(approximate cooking time in minutes)
Cooking methods
Breasts
Bone-In
Boneless Breast
Thigh
Drumsticks
Wings
Sautéing
(Medium-High)
(Medium-Low)
6-8
15-25
2
6-12
6-8
30-40
6-8
25-35
6-8
20-30
Deep Frying
(350o-365o F)
10-15
8-12
12-17
10-15
8-12
Oven Frying
(425o F)
15-25
10-20
20-30
15-25
10-20
Poaching
(Simmer)
35-45
25-35
45-50
40-50
35-45
Baking
(350o-375o F)
30-40
20-30
40-50
35-45
30-40
Broiling
15-25
10-20
20-30
15-25
15-25

To Cook Ground Turkey: Crumble and sauté in non-stick pan, pan coated with non-stick spray or lightly oiled pan for 5-8 minutes. To pan fry or broil a 3 1/2 oz. burger, cook 3-6 minutes per side over medium heat. To bake in a meat loaf, cook loaf loosely covered for 1 hour and uncovered for 30 minutes in 325o F. oven.

To Cook Smoked Turkey: Roast in a 350o F. oven for three fourths the roasting time of fresh whole turkey or parts. To reheat cooked smoked turkey, place slices or pieces in a baking dish and sprinkle with water. Cover with foil and heat in 350o F. oven for about 30 minutes.


TURKEY PARTS COOKING CHART
COOKING METHODS
HALF
BREASTS
WHOLE
BREASTS
CUTLETS
Baking 325o F.
18-20 minutes
per lb		 350o F.
18-25 minutes
per lb.		 375o F.
6-8 minutes
per lb.
Sautéing Not
recommended 		Not
recommended 		2-3 minutes per side at medium high
Braising Brown 8 to 10 minutes, then simmer 20-30 minutes per lb. Brown 15 minutes, then simmer 20-35 minutes per lb. Not
recommended
Poaching 25 to 35 minutes per lb. 25 to 35 minutes per lb. Not
recommended
Broiling Broil 6 to 8 inches from heat source 20-30 minutes per lb. Not
recommended 		Broil 3 to 5 inches from heat source 2 to 4 minutes per lb.



TURKEY PARTS COOKING CHART
COOKING METHODS
WINGS
THIGHS
DRUMSTICKS
Baking 350o F. 11/2 hours, loosely covered, then uncovered for 1/2 to 3/4 325o F. 11/4 hours, loosely covered, then uncovered for 1/2 to 3/4 325o F. 11/4 hours, loosely covered, then uncovered for 1/2 to 3/4
Sautéing Not
recommended 		Not
recommended 		Not
recommended
Braising Brown 15 to 20 minutes, then simmer 75-90 minutes Brown 15 minutes, then simmer 40-50 minutes Brown 20 minutes, then simmer 70-80 minutes
Poaching 11/2 to 13/4 hours 11/2 to 13/4 hours 11/2 to 13/4 hours
Broiling Precook 1 hour. Broil 6 to 8 inches from heat source 15-20 minutes Precook 1 hour. Broil 5 to 6 inches from heat source 15-20 minutes Precook 1 to 11/2 hour. Broil 6 to 8 inches from heat source 15-20 minutes

MICROWAVING

These are general guidelines; for best results, consult your instruction manual for specific directions and cooking times for your microwave. Place whole bird breast side down and parts skin side down with meatier pieces to the outside. Cover loosely with wax paper and cook according to the chart below. Halfway through cooking time, turn pieces skin side up and pour off excess drippings. Turn dish for even cooking. Cover with wax paper and continue cooking. When done, remove from oven and cover entire dish with foil. Let stand to complete cooking. Test for doneness after standing time; internal temperature should read 180-185o F.


BIRD
MICROWAVE
SETTINGS*
COOKING TIME
STANDING TIME
CHICKEN
Whole
(2-4lbs.)
Medium High (70%)
 9-10 minutes per lb. 15 minutes
Parts and Cornish Hens
Medium High (70%)
 6-10 minutes per lb. of total weight of parts & hens 10 minutes
TURKEY
Whole High/10 minutes
Medium/rest of time		 12-15 minutes per lb. 20 minutes
Breast (whole) High/5 minutes
Medium/rest of time		 12-15 minutes per lb. 15 minutes
Breast (half) High/5 minutes
Medium High/rest of time		 11 minutes per lb. 10 minutes
Cutlets Medium 9 minutes per lb. 5 minutes
Wings High/5 minutes
Medium/rest of time		 14 minutes per lb. 10 minutes
Thighs High/5 minutes
Medium/rest of time		 16 minutes per lb. 10 minutes
Drumsticks High/4 minutes
Medium/rest of time		 14 minutes per lb. 10 minutes

*Tested in a 650 watt microwave oven.

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