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Fowl Cooking Guide

Fowl

Weight

Cook Temp

Approx Cook Time Stuffed

Approx cook time no Stuffing

Rotisserie Roaster

*Capon

7 to 8 lbs

325° F

2 to 2½ hrs

2 hrs

2 to 2¼ hrs

Chicken

1¾ to 2 lbs

375° F

1¼ hrs

45 mins

45 to 60 mins

 

2½ to 3 lbs

375° F

1½ to 1¾ hrs

1¼ hrs

1 to 1¼ hrs

 

5 to 6 lbs

325° F

2 to 2½ hrs

1¾ hrs

2 to 2¼ hrs

Cornish

¾ lbs

400° F

1 hr

45 mins

45 to 60 mins

 

1 lb

400° F

1¼ hrs

1 hr

1 to 1¼ hrs

*Duck

4 to 5 lbs

325° F

2 to 2½ hrs

1½ to 2 hrs

1½ to 2 hrs

*Goose

10 to 12 lbs

325° F

4 to 4½ hrs

3½ to 4 hrs

 

Partridge

½ to ¾ lb

450° F

 

20 to 25 mins

 

Pheasant

2 lbs

325° F

1¼ to 2 hrs

1 to 1½ hrs

 

*Quail

 

300° F

1 to 1¼ hrs

45 to 60 mins

 

Squab

 

325° F

1¼ hrs

45 mins

 

Turkey

8 to 9 lbs

325° F

2½ hrs

2 hrs

2 hrs

 

10 to 12 lbs

325° F

3 hrs

2½ hrs

2½ hrs

 

13 to 15 lbs

325° F

3 to 3½ hrs

3 hrs

 

 

16 to 20 lbs

325° F

3¾ to 4½ hrs

4 hrs

 

*A capon is a castrated rooster.  The Romans developed the capon due to the grain shortage, during which the government restricted the amount of grain one could feed hens for fatting.  They discovered castrated roosters doubled their weight on the same amount of feed and tasted as good or better than the fattened hen.  The industrial world does not widely use or even know about capons; there is not enough financial benefit for the expense to produce.

*For Duck and Goose, preheat your oven to 450° F, and reduce the heat to 325° F when you put in the bird.

*For Quail, preheat the oven to 400° F, and reduce the heat to 300° F when you put in the bird.


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