All fresh poultry will keep in refrigerator for 1 week, and then you should freeze the poultry.
| 8 - 12 LBS. | 2 ¾ TO 3 HOURS |
| 12 - 14 LBS. | 3 TO 3 ½ HOURS |
| 14 - 18 LBS | 3 ¾ TO 4 ¼ HOURS |
| 20 - 24 LBS | 4 ½ to 5 HOURS |
STUFFED BIRDS - COOKING TEMPERTURE 325°
| 8 - 12 LBS | 3 TO 3 ½ HOURS |
| 12 - 14 LBS | 3 ½ to 4 HOURS |
| 14- 18 LBS | 4 TO 4 ½ HOURS |
| 18 - 20 LBS | 4 ½ to 4 ¾ HOURS |
| 20 - 24 LBS | 4 ¾ TO 5 ¼ HOURS |
INTERNAL TEMPERTURE SHOULD READ 180° WHEN INSERTING A MEAT THERMOMETER INTO THE CENTER OF THE BREAST MEAT.
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© 2000 Eberly Poultry