Proper cooking times are not just about safety. In fact, most Canadians overcook their chicken, which can leave it dry. From chicken breast to a whole roast chicken these charts ensure perfectly cooked chicken every time.
Internal temperature is measured using an instant-read food thermometer. Insert the thermometer in different spots, making sure to pay special attention to the chicken breasts and thighs which are the thickest parts of the meat. Food thermometers are available at Schinkels’ or at any kitchen supply store in various formats and price ranges.
Below are cooking charts for Roasting, Grilling and Frying, sourced from www.chicken.ca Click on the charts for a full-sized version
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure proper beef doneness.
Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. These charts can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting.
Oven Roasted Beef
The best way to know if meat is cooked properly is to use a meat thermometer, inserted into the thickest part of the meat, to check the internal temperature (160°F/71°C). For roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155°F/68°C, then cover loosely with aluminum foil – the temperature will rise to the recommended 160°F/71°C after 10-15 minutes as the roast sits.
If the cut of meat is too thin to check with a thermometer, you can pierce cooked meat with a fork or knife and look to see if the juices are clear.
An approximate guide to cooking different cuts of pork can also be gauged using “minutes per pound/kg”.
The general rule for cooking a turkey is 20 minutes per pound, but that can vary depending on whether or not your turkey is stuffed. Use this handy chart to determine approximately how long to cook a stuffed or unstuffed turkey. Of course, the best way to know if your turkey is cooked to a safe temperature is to use a meat thermometer. Insert it properly and check it often.
These times are based on placing the whole turkey on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven.
|Weight of Bird||Roasting Time (Unstuffed)||Roasting Time (Stuffed)|
|10 to 18 pounds||3 to 3-1/2 hours||3-3/4 to 4-1/2 hours|
|18 to 22 pounds||3-1/2 to 4 hours||4-1/2 to 5 hours|
|22 to 24 pounds||4 to 4-1/2 hours||5 to 5-1/2 hours|
|24 to 29 pounds||4-1/2 to 5 hours||5-1/2 to 6-1/4 hours|
5 Easy Tips for Roasting Turkey
- Cook the turkey until the skin is a light golden colour, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin.
- Basting will not make turkey moister but will promote even browning of the skin. To get tender and moist turkey meat, try brining it.
- The only true test for doneness is the temperature of the meat, not the colour of the skin.
The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. To get an accurate reading, be sure that your thermometer is not touching the bone.
- If your turkey has been stuffed, it is important to check the temperature of the dressing; it should be 165 degrees F (75 degrees C).
- When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving.
I also found this link to be helpful, and since it’s from one of our turkey suppliers, I figured they would know what they are talking about.