Poultry Cooking Time Calculator
Calculate perfect cooking times for chicken, duck, goose, capon, and Cornish game hens. All calculators use USDA-recommended safe temperatures.
Choose Your Poultry
Whole Chicken
20 min/lb at 375°F
Spatchcock Chicken
12 min/lb at 425°F
Bone-In Chicken Breast
25 min/lb at 375°F
Boneless Chicken Breast
30 min/lb at 400°F
Chicken Thighs (Bone-In)
28 min/lb at 400°F
Boneless Chicken Thighs
25 min/lb at 400°F
Chicken Drumsticks
30 min/lb at 400°F
Chicken Wings
35 min/lb at 425°F
Chicken Leg Quarters
25 min/lb at 400°F
Chicken Crown
22 min/lb at 375°F
Stuffed Chicken
25 min/lb at 350°F
Whole Duck
18 min/lb at 350°F
Duck Breast
14 min/lb at 400°F
Duck Legs
40 min/lb at 325°F
Whole Goose
15 min/lb at 325°F
Capon
18 min/lb at 350°F
Cornish Game Hen
25 min/lb at 400°F
Turkey Breast Roast
20 min/lb at 325°F
Pheasant
18 min/lb at 375°F
Quail
30 min/lb at 425°F
Poultry Temperature Guide
| Poultry | Target Temp | Notes |
|---|---|---|
| Chicken (all parts) | 165°F (74°C) | No exceptions |
| Duck Breast | 135-145°F (57-63°C) | Can be served pink |
| Whole Duck/Goose | 165°F (74°C) in thigh | Breast may be pinker |
| Ground Poultry | 165°F (74°C) | Always cook through |
Frequently Asked Questions
What temperature should poultry be cooked to?
All poultry (chicken, turkey, duck, goose) must reach an internal temperature of 165°F (74°C) for safe consumption. Duck and goose breasts can be served at lower temperatures (135-145°F) as they are different from chicken.
How long to cook a whole chicken per pound?
A whole chicken takes about 20 minutes per pound at 375°F. Spatchcocking reduces this to 12 minutes per pound at 425°F. Always verify with a thermometer in the thickest part of the thigh.
Can duck be served pink?
Yes! Unlike chicken, duck breast can be safely served medium-rare (135°F) to medium (145°F). The meat is denser and the risk profile is different. Whole duck should still reach 165°F in the thigh.
How do I get crispy skin on poultry?
Pat the skin completely dry, roast uncovered, and use high heat (at least 375°F). For extra crispiness, air-dry uncovered in the fridge overnight before cooking.
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Last updated: December 2025