Baking Directions For Poultry and Meat
Reading edition
(at room temperature, stuffed Oven Length
and ready for baking) Temperature of Baking Time
Chicken, under 5 lbs. 350° F. 40 min. per lb.
Chicken, 5 lbs. and over 325° F. 40 min. per lb.
Duck, 5 lbs. and over 325° F. 40 min. per lb.
Goose 325° F. 35 min. per lb.
Guinea Hen, 3½ lbs. 350° F. 40 min. per lb.
Lamb, Breast or Shoulder 300° F. 35 min. per lb.
Pork Shoulder 350° F. 45 min. per lb.
Pork Tenderloin, cut with pocket 350° F. 40 min. per lb.
Turkey, under 12 lbs. 325° F. 25 min. per lb.
Turkey, over 12 lbs. 300° F. 18 to 20 min. per lb.
Veal, Breast or Shoulder 300° F. 45 min. per lb.
Note: Use a shallow uncovered baking pan and do not baste.