A Guide to Poultry Roasting Times

Appears in
Chicken and Other Birds: From the Perfect Roast Chicken to Asian-style Duck Breasts
Chicken and Other Birds

By Paul Gayler

Published 2015

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Below is a guide to roasting times for whole unstuffed birds. Add approximately 20 minutes more for a bird that is stuffed.
TYPE OF POULTRY TIME/WEIGHT ROASTING TEMPERATURE
Chicken 45 minutes per 1kg (2¼lb) 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)
Poussin 20 minutes per 450g (1lb) 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)
Turkey 45 minutes per 1kg (2¼lb), plus 20 minutes 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)
Goose 30 minutes per 1kg (2¼lb) 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)
Duck 45 minutes per 1kg (2¼lb) 180°C (350°F/Gas 4) - 190°C (375°F/Gas 5)
Guinea fowl 40 minutes per 1kg (2¼lb) 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)
Squab pigeon 15-20 minutes 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)
Quail 12-15 minutes 190°C (375°F/Gas 5) - 200°C (400°F/Gas 6)