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Charts > Cooking Temperature and Time > Poultry Cooking Times
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Poultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.
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| POULTRY Cooking Temperatures and Times |
| Oven Cooked |
Approximate Cooking Time |
| Type |
Temp. |
Weight |
Unstuffed |
Stuffed |
| Chicken |
350°F |
2 1/2-3 lbs
3-4 lbs
4-6 lbs |
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs |
1 1/2-1 3/4 hrs
1 3/4-2 hrs
2-2 1/4hrs |
| Cornish Hen |
350°F |
1-2 lbs |
1-1 1/4 hrs |
1 1/4-1 1/2 hrs |
| Capon |
325°F |
5-6 lbs
6-8 lbs |
1 3/4-2 hrs
2 1/4-3 1/2 hrs |
2 1/2-3 hrs
3-4 hrs |
Turkey, whole
Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings |
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 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-2 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs |
3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrs |
| Goose |
350°F |
10-12 lbs |
2 3/4-3 1/4 hrs |
3-3 1/2 hrs |
| Duck |
350°F |
4-5 lbs |
2-2 1/2 hrs |
2 1/2-2 3/4 hrs |
| Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands. |
| Stewed |
Approximate Cooking Time |
| Type |
Weight |
Unstuffed |
Stuffed |
| Whole broiler fryer |
3-4 lbs |
1-1 1/4 hrs |
1 1/4-1 3/4 hrs |
| Whole roaster |
5-7 lbs |
1 3/4-2 hrs |
2-2 1/2 hrs |
| Whole cornish hens |
18-24 oz |
35-40 min |
50-70 min |
| Breast half, bone-in |
6-8 oz |
35-45 min |
 |
| Breast half, boneless |
4 oz |
25-30 min |
|
| Leg or thigh |
8 or 4 oz |
40-50 min |
|
| Drumstick |
4 oz |
40-50 min |
|
| Wing or wingette/drumette |
2-3 oz |
35-45 min |
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| Grilled |
Approximate Cooking Time
Internal Temp. 180°F |
| Type |
Weight |
Unstuffed |
Stuffed |
Whole broiler fryer
(indirect heat) |
3-4 lbs |
60-70 min |
1 1/4-1 3/4 hrs |
Whole roaster
(indirect heat) |
5-7 lbs |
18-25 min/lb |
23-55 min/lb |
Whole cornish hens
(indirect heat) |
18-24 oz |
45-55 min |
1-1 1/2 hrs |
Whole turkey
(indirect heat) |
8-12 lbs
12-16 lbs |
2-3 hrs
3-4 hrs |
|
Whole duckling
(indirect heat) |
4 1/2 lbs |
2 1/2 hrs |
|
Whole goose
(indirect heat) |
8-12 lbs |
18-20 min/lb |
|
Whole capon
(indirect heat) |
4-8 lbs |
15-20 min/lb |
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| Breast half, bone-in |
6-8 oz |
10-15 min/side |
|
| Breast half, boneless |
4 oz
6-8 oz |
8-10 min/side
10-15 min/side |
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| Leg or thigh |
8 or 4 oz |
10-15 min/side |
|
| Drumstick |
4 oz
8-16 oz |
8-12 min/side
10-15 min/side |
|
| Wing or wingette/drumette |
2-3 oz |
8-12 min/side |
|
| Cooked at 350°F in Oven Bag |
Approximate Cooking Time |
| Type |
Total
Weight |
Regular
Size
10" x 16" |
Large
Size
14" x 20" |
Turkey Size
10" x
23 1/2" |
| Whole turkey, unstuffed |
8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs |
|
1 1/2-2 hrs |
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs |
| Whole turkey, stuffed |
8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs |
|
2-2 1/2 hrs |
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrs |
| Turkey breast, bone-in |
4-8 lbs
10-12 lbs |
|
1 1/4-2 hrs
|
2 1/4 -
2 3/4 hrs |
| 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 hrs |
| Turkey drumsticks |
1 1/2-2 lbs
2-3 lbs |
1 1/2-1 3/4 hrs |
1 1/2 -
1 3/4 hrs |
|
| Chicken pieces |
2-2 1/4 lbs
2 3/4-3 lbs |
45-50 min
|
45-50 min |
|
| Chicken thighs |
1/2-1 1/2 lbs
1 1/2-2 1/4 lbs |
35-40 min |
35-40 min |
|
| Chicken drumsticks |
1-1 1/2 lbs
2-2 1/2 lbs |
35-40 min |
35-40 min |
|
| Chicken breast half, bone-in |
1 1/2-2 lbs
2-2 1/2 lbs |
40-45 min |
40-45 min |
|
| Chicken breast half, boneless |
3/4-1 lbs
1-1 1/2 lbs |
25-30 min |
25-30 min |
|
| Whole chicken |
3 1/2-4 lbs
5-7 lbs |
1-1 1/4 hrs |
1 1/4-1 1/2 hrs |
|
| Cornish hens |
1 1/2-3 1/2 lbs
4-7 lbs |
40-45 min |
55-60 min |
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| Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. |
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| More Cooking Temperature and Time >> |
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