Serves: 0
A roasting chart is merely a guide to total cooking time. A meat thermometer will tell you exactly when a large bird is done. During the last hour of estimated roasting time, insert the thermometer into the inner thigh muscle making sure the tip isn't touching the bone. The temperature should read 180° to 185° F. for large chickens, capons and turkeys. Ducklings and geese require a temperature range about 5° higher. Small birds do not have enough meat to use a thermometer, but you can use a manual doneness test on all roasted birds. Using a paper towel to protect your fingers, press the thigh. The meat should feel soft. The drumstick will move freely in its socket when the bird is ready to eat. Roast large birds breast-side down during the first half of the cooking time. The breast always seems juicier this way.
This Testing Poultry For Doneness recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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