Poultry Roasting Guide

The most common question about food preparation concerns safe handling and cooking of poultry. Meat Spot has the answers.

PREPARING, STORING AND COOKING POULTRY

Step 1: When you bring your fresh poultry home from Meat Spot, be certain to rinse and pat dry the poultry with a paper towel. Be sure to dispose of you paper towel immediately after patting the poultry. Prepare your poultry for cooking or wrap it in freezer safe wrapping and place it in the freezer.

Step 2: When defrosting or marinading poultry, always do so in your refrigerator. Once you remove the poultry for cooking, dispose of all marinades and juices which may have accumulated. Do not reuse these marinades or juices for sauces or basting.

Step 3: Be sure to cook all poultry at once and do not return to any container which contained raw poultry. Always remove cooked poultry to a fresh, clean serving dish.

Step 4: All poultry should reach at least 165°F before serving. Always check the thickest part of the poultry with a meat thermometer to insure proper cooking.

Poultry Cooking Guide

POULTRY VARIETY OVEN TEMP COOKING TIME INTERNAL TEMP
AFTER RESTING
Duck 350° F 18 minutes per pound 175° F
Turkey, Whole (unstuffed) 325° F 15 - 18 minutes per pound 180° F at inner thigh
Turkey Breast 325° F 22 - 25 minutes per pound 170° F
Turkey Breast Roast, Boneless 325° F 16 - 19 minutes per pound 170° F
Whole Chicken Broiler (3 - 5 lbs) 350° F 1¼ - 1½ hours 180°F
Whole Chicken Roaster (6 - 8 lbs) 350° F 1½ - 2¼ hours 180°F
Chicken Breast, Bone-In (6 - 8 oz) 350° F 30 - 40 minutes 170° F
Chicken Breast, Boneless (4 oz) 350° F 23 - 30 minutes 170° F
Chicken Leg Quarter, Bone-In (4 - 8 oz) 350° F 40 - 50 minutes 180°F