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Roasting Chart for Fowl
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By Alma Lach
Published 1974
| MINUTES TO COOK AT DIFFERENT TEMPERATURES | |||||||
| Type of Fowl | Weight | Begin at 425° for | Then at 375° for | Then at 325° for | and at 425° to brown for | Minutes to Rest | Number Served |
| Capon | 6–7 lbs. | 40 | 20 | 40 | 20 | 15 | 6 |
| Chicken | 4–5 lbs. | 40 | 20 | 20 | 15 | 4 | |
| Cornish Hen | 12 oz. | 45 | 10 | 1 | |||
| 16 oz. | 60 | 10 | 2 | ||||
| 20 oz. | 80 | 10 | 2 | ||||
| Squab under | 1 lb. | 45 | 5 | 1 | |||
| Turkey | 10–14 lbs. | 40 | 60 | 2 hrs. | 30 | 20 | 8 |
| 14–18 lbs. | 40 | 60 | 2 hrs. | 60 | 20 | 10 | |
| Duck | 3–4 lbs. | 60 | 10 | 2 | |||
| 6–7 lbs. | 40 | 1 hr. | 20 | 10 | 4 | ||
| Goose | 10–14 lbs. | 40 | 60 | 2 hrs. | 20 | 15 | 6 |
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