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1986 POULTRY MEATS
How to roast all poultry.
Echo's Turkey weighed 21 1/4 lb on our bathroom scales and browned and cooked beautifully in 5 hr. in an uncovered pan at 325°F
CHART FOR ROASTING POULTRY
Ready-to-Cook Oven Approximate
Weight Temperature Cooking Time
Turkey
4 to 6 lb......... 325° 3 to 3½ hr.
6 to 8 lb......... 325° 3½ to 4 hr.
8 to 12 lb......... 325° 4 to 4½ hr.
12 to 16 lb......... 325° 4½ to 5½ hr.
16 to 20 lb......... 325° 5½ to 6 hr.
20 to 24 lb........ 325° 6½ to 8½ hr.
Chicken
4 to 5 lb.......... 375° 1½ to 1¾ hr.
over 5 lb.......... 375° 1¾ to 2 hr.
Goose
8 to 10 lb.......... 325° 3 to 3½ hr.
10 to 12 lb.......... 325° 3½ to 4½ hr.
Duckling
4 to 6 lb .......... 325° 2 to 2½ hr.
*Stuffed weight of a bird is about the same as weight before it is drawn.
Roast Chicken
Liked by many for holiday dinners. Two may be baked at one time. See color picture pp. 320–321.
Thaw out 12- to 15-ounce frozen game hens. Wash
and pat dry. Heat oven to 425° (hot). Rub cavities
of thawed hens with salt and pepper. If desired,
stuff with 1½ to 2 tbsp. Bread Stuffing (pp. 324).
Place breast-side-up in roasting pan. Brush hens
with unsalted fat. Roast about 1 hr., or until fork
tender, brushing hens with fat 2 or 3 times during
roasting. Serve immediately.
Roast Goose
Prepare for roasting (p. 317)– except do not brush with fat. Pour off fat as it accumulates. If very fat, parboil 20 min. Goose may be roasted in brown paper sack to eliminate fat spattering. Fasten end. When ¾ done, puncture 6 to 8 holes in top of bag and turn. Excess fat drains into roasting pan.
Roast Duckling
Follow directions for Roast Goose (above)—except stuff with an onion, quartered apple and a few celery stalks. Discard stuffing after roasting.
HOW TO CARVE TURKEY OR CHICKEN
Have leg at right of carver. Cut leg from body, first bending it back with left hand. Sever and lift to plate. Sever thigh from drumstick. Slice meat from leg. Then with fork astride breast, cut down sharply on joint joining wing to body. Cut thin slices of breast where wing was, working up to breast bone.
p. 318
Roasting Turkey in Aluminum Foil
This method shortens roasting time. It also prevents spattering of the oven. Your turkey is steam-roasted and will be a light golden brown.
Prepare turkey for roasting (details on p. 317).
Place bird on aluminum foil; wrap snugly. Seal
securely to prevent drippings from escaping into
the pan. Place foil-wrapped turkey, breast up,
in bottom of a shallow pan. Place in 450° oven
(very hot) and roast to within 15 or 20 min. of
total roasting time given in the timetable. Remove
from oven. Quickly fold foil away from bird to
edges of pan. Return to oven and continue
roasting until done.
Ready-to-Cook Oven Temp. Roasting Time
Weight Foil in Foil
8 to 10 lb......... 450° 2¼ to 2¾ hr.
10 to 12 lb......... 450° 2½ to 3 hr.
12 to 14 lb......... 450° 2¾ to 3¼ hr.
14 to 16 lb......... 450° 3 to 3½ hr.
16 to 18 lb......... 450° 3¼ to 3¾ hr.
18 to 20 lb......... 450°
