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11-Roasting Chicken and Turkey |
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Remove giblets (gizzard, heart and neck) if present, and rinse the cavity of the bird. Rub the cavity lightly with salt, if you like; however, do not salt the cavity if the bird will be stuffed. If you will be stuffing the bird, stuff just before roasting to prevent any bacteria in the raw poultry from contaminating the stuffing. You'll need about 3/4 cup stuffing per pound of poultry. Fill the wishbone area with stuffing first. For turkey, fasten the neck skin to the back with a skewer (this is not necessary for chicken). Fold the wings across the back with the tips touching. Fill the cavity lightly; don't pack it in, because the stuffing will expand during roasting. For chicken, tie or skewer the drumsticks (legs) to the tail. For turkey, tuck drumsticks (legs) under the band of skin at the tail, or tie or skewer to the tail. Place the bird, breast side up, on a rack in a shallow roasting pan. Brush it with melted margarine or butter. Do not add water. Do not cover. Insert an ovenproof meat thermometer (not the instant-read type, which is not ovenproof), so the tip is in the thickest part of the inside thigh muscle and does not touch bone. Use the table below for approximate roasting times, but use the temperature as the final doneness guide. For turkey, place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band or remove tie or skewer holding legs. Roast the bird until the thermometer temperature reaches 180° and the juice is no longer pink when the center of a thigh is cut. The drumsticks (legs) should move easily when lifted and twisted. If the bird is stuffed, the center of the stuffing must reach an internal temperature of 165°; the same is true for prestuffed store-bought poultry. When done, remove the bird from the oven and let it stand about 15 minutes for easiest carving. This resting period allows the meat to become firmer, making it easier to carve smooth, uniform slices. TIMETABLE FOR ROASTING CHICKEN AND TURKEY POULTRY UNCOOKED APPROXIMATE TYPE WEIGHT TEMPERATURE OVEN ROASTING (WHOLE) (POUNDS) TIME (HOURS)* Chicken (not stuffed)___ 3 to 3 1/2 _____ 375° ________ 1 3/4 to 2 Chicken (stuffed) _____ 3 to 3 1/2 _____ 325° ________ 2 to 2 1/2 Turkey (not stuffed) ___ 8 to 12 _______ 325° ________ 2 3/4 to 3 12 to 14 _______ 325° ________ 3 to 3 3/4 14 to 18 _______ 325° ________ 3 3/4 to 4 1/4 18 to 20 _______ 325° ________ 4 1/4 to 4 1/2 20 to 24 _______ 325° ________ 4 1/2 to 5 Turkey (stuffed) ______ 8 to 12 _______ 325° ________ 3 to 3 1/2 12 to 14 _______ 325° ________ 3 1/2 to 4 14 to 18 _______ 325° ________ 4 to 4 1/2 18 to 20 _______ 325° ________ 4 1/4 to 4 3/4 20 to 24 _______ 325° ________ 4 3/4 to 5 1/4 *Types of ovens, actual oven temperatures and shape and tenderness of the bird will affect roasting times. Begin checking turkey doneness about 1 hour before end of recommended roasting time. For prestuffed store-bought turkeys, follow package directions carefully; do not use this timetable. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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