Roasted Chicken
There are many types of poultry and each type has a certain amount of bone, fat and muscle content. Because of these variables it is not possible to say that all poultry must be cooked a certain amount of time per pound. There are some general suggestions for timing for each of the types of poultry, but more important is the temperature of the meat. All poultry should be cooked to an internal minimum temperature of 165 degrees, according to the USDA, in order to kill any bacteria that may be present on the poultry. Add this to my Recipe Box.
Oven Roasting
Oven roasting a whole chicken in a 350-degree oven will take approximately 15 to 20 minutes a pound. If the chicken is stuffed, you will need to add on an additional 15 to 30 minutes of cooking time. Insert a meat thermometer into the thickest part of the breast to insure the internal temperature is at least 165 degrees. More commonly the temperature preferred is 175 to 180 degrees. Breast halves with the bone in will take about 30 to 40 minutes to cook and without the bone, 20 to 30 minutes. A package of legs and thighs will take from ¾ of an hour to an hour to get completely cooked and when using a meat thermometer, take care not to place it on the bone. Wings will take a half hour or so depending on how many you are cooking at one time.
Oven roasting a whole turkey should be done at a lower temperature. At 325 degrees an 8 to 12 pound turkey will take between 2 ¾ and 3 hours. Add 15 minutes per pound with heavier turkeys and an additional ½ hour to hour total time for a stuffed turkey. The same times go for a goose, only at an oven temperature at 350 degrees. Duck will take a half hour per pound in a 350-degree oven.
Grilling
Grilling most poultry is done over indirect heat, which means the fire is not coming in direct contact with the food. Because grills are opened and closed more often to check the meat, it takes a little longer to cook. Add 10 to 15 minutes cooking time (more than roasting) and check the temperature with a meat thermometer as the poultry will look done quicker in a grill than in an oven.
When cooking breast pieces, legs or thighs over direct heat it should only take 10 to 15 minutes per side. Wings and small drum sticks should take 8 to 12 minutes on each side. It is very important to use a meat thermometer when meat comes in direct contact with the flame as it can sometimes burn the skin of the meat, while leaving the meat inside not fully cooked and this can make you very sick. It's always better to be safe than sick.
Tags: will take, meat thermometer, cooking time, temperature degrees, 350-degree oven