Roasting Chart

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.