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Charts > Cooking Temperature and Time > Poultry Cooking Times

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Poultry Cooking Times

The proper cooking time and the correct cooking temperature are extremely important when preparing any type of poultry. The optimum flavor and tenderness of turkey, chicken, duck, or any other type of poultry can be consistently achieved when care is taken to follow the recommended cooking time and temperature guidelines. This will also ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked poultry. Using an accurate meat thermometer is the best way to ensure the proper doneness of poultry.

Use the following chart as a cooking time and temperature guide for various types of poultry that are oven baked or roasted, stewed, grilled, or are inserted into an oven bag prior to cooking. See the articles, "Chicken - Checking Doneness" and "Turkey Doneness" for additional information on determining the proper doneness of these types of meat.

POULTRY Cooking Times and Temperatures

Oven Baked or Roasted Poultry

Type of Poultry Oven Temperature Weight Approximate Cooking Time
Unstuffed Stuffed
Chicken
Chicken
Chicken
350°F
350°F
350°F
2 1/2 - 3 lbs.
3 - 4 lbs.
4 - 6 lbs.
1 1/4 - 1 1/2 hours
1 1/2 - 1 3/4 hours
1 3/4 - 2 hours
1 1/2 - 1 3/4 hours
1 3/4 - 2 hours
2 - 2 1/4 hours
Cornish hen 350°F 1 - 2 lbs. 1 - 1 1/4 hours 1 1/4 - 1 1/2 hours
Capon
Capon
325°F
325°F
5 - 6 lbs.
6 - 8 lbs.
1 3/4 - 2 hours
2 1/4 - 3 1/2 hours
2 1/2 - 3 hours
3 - 4 hours
Turkey (whole)
Turkey (whole)
Turkey (whole)
Turkey (whole)
Turkey (whole)
Turkey breast (half)
Turkey breast (whole)
Turkey breast (whole)
Turkey drumsticks
Turkey thighs
Turkey wings
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
8 - 12 lbs.
12 - 14 lbs.
14 - 18 lbs.
18 - 20 lbs.
20 - 24 lbs.
2 - 3 lbs.
4 - 6 lbs.
6 - 8 lbs.
3/4 - 1 lb.
3/4 - 1 lb.
6 - 8 oz.
2 3/4 - 3 hours
3 - 3 3/4 hours
3 3/4 - 4 1/4 hours
4 1/4 - 4 1/2 hours
4 1/2 - 5 hours
50 - 60 minutes
1 1/2 - 2 1/4 hours
2 1/4 - 3 1/4 hours
2 - 2 1/4 hours
1 3/4 - 2 hours
1 3/4 - 2 1/4 hours
3 - 3 1/2 hours
3 1/2 - 4 hours
4 - 4 1/4 hours
4 1/4 - 4 3/4 ours
4 3/4 - 5 1/2 hours
Goose 350°F 10 - 12 lbs. 2 3/4 - 3 1/4 hours 3 - 3 1/2 hours
Duck 350°F 4 - 5 lbs. 2 - 2 1/2 hours 2 1/2 - 2 3/4 hours
Note: Start with meat at refrigerator temperature. Remove the meat from the oven when the
meat thermometer reads 175°- 180°F; the temperature will continue to rise as the meat stands.

Stewed Poultry

Type of Poultry Weight Approximate Cooking Time
Unstuffed Stuffed
Whole broiler fryer 3 - 4 lbs. 1 - 1 1/4 hours 1 1/4 - 1 3/4 hours
Whole roaster 5 - 7 lbs. 1 3/4 - 2 hours 2 - 2 1/2 hours
Whole Cornish hens 18 - 24 oz. 35 - 40 minutes 50 - 70 minutes
Breast half (bone-in) 6 - 8 oz. 35 - 45 minutes
Breast half (boneless) 4 oz. 25 - 30 minutes
Leg or thigh 8 or 4 oz. 40 - 50 minutes
Drumstick 4 oz. 40 - 50 minutes
Wing or wingette/drumette 2 - 3 oz. 35 - 45 minutes

Grilled Poultry

Type of Poultry Weight Approximate Cooking Time
(internal temperature 180°F)
Unstuffed Stuffed
Whole broiler fryer (indirect heat) 3 - 4 lbs. 60 - 70 minutes 1 1/4 - 1 3/4 hours
Whole roaster (indirect heat) 5 - 7 lbs. 18 - 25 minutes per lb. 23 - 55 minutes per lb.
Whole cornish hens (indirect heat) 18 - 24 oz. 45 - 55 minutes 1 - 1 1/2 hours
Whole turkey (indirect heat)
Whole turkey (indirect heat)
8 - 12 lbs.
12 - 16 lbs.
2 - 3 hours
3 - 4 hours
Whole duckling (indirect heat) 4 1/2 lbs. 2 1/2 hours
Whole goose (indirect heat) 8 - 12 lbs. 18 - 20 minutes per lb.
Whole capon (indirect heat) 4 - 8 lbs. 15 - 20 minutes per lb.
Breast half (bone-in) 6 - 8 oz. 10 - 15 minutes per side
Breast half (boneless)
Breast half (boneless)
4 oz.
6 - 8 oz.
8 - 10 minutes per side
10 - 15 minutes per side
Leg or thigh 8 or 4 oz. 10 - 15 minutes per side
Drumstick
Drumstick
4 oz.
8 - 16 oz.
8 - 12 minutes per side
10 - 15 minutes per side
Wing or wingette/drumette 2 - 3 oz. 8 - 12 minutes per side

Poultry Cooked at 350°F in an Oven Bag

Type of Poultry Total Weight Approximate Cooking Time
Regular-Size
Oven Bag
10" x 16"
Large-Size
Oven Bag
14" x 20"
Turkey-Size
Oven Bag
19" x 23 1/2"
Whole turkey (unstuffed)
Whole turkey (unstuffed)
Whole turkey (unstuffed)
Whole turkey (unstuffed)
8 - 12 lbs.
12 - 16 lbs.
16 - 20 lbs.
20 - 24 lbs.
1 1/2 - 2 hours
2 - 2 1/2 hours
2 1/2 - 3 hours
3 - 3 1/2 hours
Whole turkey (stuffed)
Whole turkey (stuffed)
Whole turkey (stuffed)
Whole turkey (stuffed)
8 - 12 lbs.
12 - 16 lbs.
16 - 20 lbs.
20 - 24 lbs.
2 - 2 1/2 hours
2 1/2 - 3 hours
3 - 3 1/2 hours
3 1/2 - 4 hours
Turkey breast (bone-in)
Turkey breast (bone-in)
4 - 8 lbs.
10 - 12 lbs.
1 1/4 - 2 hours

2 1/4 - 2 3/4 hours
Turkey breast (boneless)
Turkey breast (boneless)
Turkey breast (boneless)
2 1/2 - 3 lbs.
5 lbs.
8 - 12 lbs.
1 1/4-1 3/4 hrs
2-2 1/4 hrs


3 - 3 1/2 hours
Turkey drumsticks
Turkey drumsticks
1 1/2 - 2 lbs.
2 - 3 lbs.
1 1/2-1 3/4 hrs
1 1/2 - 1 3/4 hours
Chicken pieces
Chicken pieces
2 - 2 1/4 lbs.
2 3/4 - 3 lbs.
45 - 50 minutes

45 - 50 minutes
Chicken thighs
Chicken thighs
1/2 - 1 1/2 lbs.
1 1/2 - 2 1/4 lbs.
35 - 40 minutes
35 - 40 minutes
Chicken drumsticks
Chicken drumsticks
1 - 1 1/2 lbs.
2 - 2 1/2 lbs.
35 - 40 minutes
35 - 40 minutes
Chicken breast half (bone-in)
Chicken breast half (bone-in)
1 1/2 - 2 lbs.
2 - 2 1/2 lbs.
40 - 45 minutes
40 - 45 minutes
Chicken breast half (boneless)
Chicken breast half (boneless)
3/4 - 1 lbs.
1 - 1 1/2 lbs.
25 - 30 minutes
25 - 30 minutes
Whole chicken
Whole chicken
3 1/2 - 4 lbs.
5 - 7 lbs.
1 - 1 1/4 hours
1 1/4 - 1 1/2 hours
Cornish hens
Cornish hens
1 1/2 - 3 1/2 lbs.
4 - 7 lbs.
40 - 45 minutes
55 - 60 minutes
Oven Bag Instructions: Preheat the oven to 350°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the poultry. Brush the poultry with vegetable oil or butter. Remove the poultry from the oven when the meat thermometer reaches 180°F. If using a turkey-size oven bag for poultry smaller than 12 lbs., gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.
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