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Roasting Chart

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
All timings are guidelines only. Check for doneness by piercing the bird between the thigh and breast. For just cooked birds, the juices should run clear. (Alternatively, use a meat thermometer which should reach 70°C, 160°F.) If not return the bird to the oven. Juices from just pink birds such as ducks should have a slight pinky hue. Allow an extra 10 minutes cooking time for stuffed birds. After roasting, allow the bird to sit for 10-15 minutes to firm up for easier carving.
Bird Temperature Time
Chicken 190°C, 375°F, Gas Mark 5 Allow 20 minutes per 500g (1lb) plus 20 minutes
Poussin 190°C, 375°F, Gas Mark 5 40-45 minutes total cooking, depending on size
Duck 200°C, 400°F, Gas Mark 6 Allow 20 minutes per 500g (1lb) for ‘just pink’ and 25 minutes for ‘just cooked’
Goose 180°C, 350°F, Gas Mark 4 Allow 20 minutes per 500g (1lb) plus 20 minutes
Pheasant 200°C, 400°F, 50 Gas Mark 6 20 minutes per 500g (1lb) plus 25 minutes
Wild duck 200°C, 400°F, Gas Mark 6 1 hour total cooking
Grouse 200°C, 400°F, Gas Mark 7 35 minutes total cooking
Quail 220°C, 425°F, Gas Mark 7 30 minutes total cooking
Partridge 220°C, 425°F, Gas Mark 7 40 minutes total cooking

Turkey

3.6-4.5kg (8-101b)

5-5.4kg (11-121b)

5.4-6.3kg (12-141b)

6.3-7.2kg (14-161b)

7.2-8.1kg (16-181b)

8.1-9kg (18-20lb)

 160°C, 325°F, Gas Mark 3

3½-3¾ hours

3¾-4 hours

4-4¼ hours

4¼-4½ hours

4½-4¾ hours

4¾-5 hours

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