Chicken, Capon, Turkey, Cornish Game Hen, Duck, Goose
Cook poutlry to 180–185°F and stuffing to 165°F.
| Weight (lbs) | Roasting Temperature (°F) | Roasting Time (hrs) | |
| Whole Broiler/Fryer Chicken | 3–4 | 350 | 1¼–1½ (unstuffed) 1½–2 (stuffed) |
| Whole Roasting Chicken | 5–7 | 350 | 2–2¼ (unstuffed) 2¼–2¾ (stuffed) |
| Whole Capon | 4–8 | 350 | 2–3 (unstffed) 2¼–3½ (stuffed) |
| Whole Turkey | 8–12 | 325 | 2¾–3 (unstuffed) 3–3½ (stuffed) |
| 12–14 | 3–3¼ (unstuffed) 3½–4 (stuffed) | ||
| 14–18 | 3¾–4¼ (unstuffed) 4–4½ (stuffed) | ||
| 18–20 | 4¼–4½ (unstuffed) 4¼–4¾ (stuffed) | ||
| 20–24 | 4½–5 (unstuffed) 4¾–5¼ (stuffed) | ||
| Whole Turkey Breast | 4–6 | 325 | 1½–2¼ (unstuffed) 3–3½ (stuffed) |
| 6–8 | 2¼–3¼ (unstuffed) 2–2½ (stuffed) | ||
| Whole Cornish Game Hen | 1–1½ | 350 | 50–60 mins (unstuffed) 1–1½ (stuffed) |
| Whole Domestic Duck | 3–5 | 375 | 1–1½ (unstuffed) 1¼–2 (stuffed) |
| Whole Wild Duck | 3–5 | 350 | 1–1½ (unstuffed) 1¼–2 (stuffed) |
| Whole Goose | 4–8 | 325 | 1½–3¼ (20–25 mins/lb) (unstuffed) 1¼–3¼ (stuffed) |
| 8–14 | 2¾–5¾ (20–25 mins/lb (unstuffed) 3–6¼ (stuffed) |