Smaller turkeys, 8 to 10 pounds, and chicken/turkey parts such as breasts, wings and thighs are best for frying. You'll need approximately 5 gallons of oil or more for whole birds. For whole birds; follow cooker/fryer manual for times. Parts take 8-10 minutes if fresh; longer for frozen. Chicken/turkey parts can be injected with a marinade, coated with breading or seasoned with a rub before cooking and will take longer to cook. Check temperature with a thermometer to assure that it is done.   

Using a meat thermometer is the most accurate indicator to see if the poultry is done . To check the temperature with a thermometer in a chicken/turkey, insert the thermometer in the thickest part of the breast or in the thigh. The breast should reach 170°F; the thigh should reach 180°F. To check visually for doneness without using a thermometer, chicken/turkey is done when fork is inserted and removed with ease and juices run clear, not pink. Marinade in which chicken/turkey has been standing should not be used to baste raw chicken/turkey or be served with cooked chicken/turkey. Uncooked chicken/turkey should be frozen if it will not be used within two days.   

Always wash countertops, cutting boards, knives and other utensils used in preparing raw chicken/turkey before they come in contact with other raw or cooked foods. Hot soapy water works well for this type of cleaning. Remember, too, that clean hands also reduce the possibility of cross-contamination.   

Cooked chicken/turkey should never be left at room temperature for more than two hours. If not eaten immediately, it should be kept either hot (between 140 and 165 degrees F) or refrigerated at 40°F or less. Cooked chicken/turkey should be prepared for freezing the same way as uncooked chicken/turkey except when made with sauce or gravy. Then it is best to pack in a rigid container with a secure, tight-fitting lid. Keep frozen until time to thaw or cook. If the chicken/turkey is stuffed, remove stuffing to a separate container before refrigerating or freezing.

Cooked, cut-up chicken/turkey is at its best quality when refrigerated for no longer than two days, whole cooked chicken/turkey, an additional day. If leftovers are to be reheated, cover to retain moisture and to insure that chicken/turkey is heated all the way through. Bring gravy to a rolling boil before serving.

If the cooked chicken/turkey is to be transported to a picnic or other out-of-home dining site, place chicken/turkey in an insulated container or ice chest until ready to eat. Keep chicken/turkey below 40°F or above 140°F.   

1. Thaw the turkey and remove neck and giblets from the neck and body cavities. Rinse in cold water and pat dry. Season with salt and pepper as desired.
2. Preheat the oven to 325°F.
3. Place turkey breast-side up on a rack in a shallow roasting pan. Stuff lightly if desired. Turn wings back and secure neck skin. Brush lightly with oil.
4. Insert a meat thermometer into the thickest part of the thigh, not touching bone.
5. Roast the turkey, uncovered, until the meat thermometer registers 180°F in the thigh. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 to 165°F before removing the turkey from the oven.
6. Allow turkey to rest for at least 15 minutes before carving.

For Roasting a Turkey at 325°F, 17 minutes per pound:

Unstuffed Turkey 8 to 12 pounds 2 1/2 to 3 1/2 hours 12 to 16 pounds 3 1/2 to 4 1/2 hours 16 to 20 pounds 4 1/2 to 5 hours 20 to 24 pounds 5 to 6 hours Stuffed Turkey 8 to 12 pounds 3 1/4 to 4 1/4 hours 12 to 16 pounds 4 1/4 to 5 1/4 hours 16 to 20 pounds 4 3/4 to 5 3/4 hours 10 to 24 pounds 5 1/4 to 6 3/4 hours

1. Preheat oven to 450°F. Remove neck and giblets. Rinse in cold water and pat dry. Season with salt and pepper if desired.
2. Place breast side up in shallow roasting pan. Brush lightly with oil. Cover loosely with foil.
3. Roast for 20 minutes. Reduce oven temperature to 350°F. Remove foil and continue roasting according to chart below.
4. Chicken is done when a meat thermometer inserted into thigh registers 180°F.
5. Let stand 15 minutes before carving.

Roasting Chart for Whole Chicken Weight Covered at 450°F Uncovered at 350°F Total Time 2 to 3 pounds 20 minutes 35 to 45 minutes 55 to 65 minutes 3 to 4 pounds 20 minutes 50 to 65 minutes 70 to 85 minutes 4 to 6 pounds 20 minutes 60 to 70 minutes 80 to 90 minutes 6 to 8 pounds 20 minutes 80 to 90 minutes 100 to 110 minutes

Alternate Method:
For Roasting a Chicken at 325°F 12 minutes per pound:

Unstuffed Chicken 2 to 3 pounds 30 to 40 minutes 3 to 4 pounds 40 to 65 minutes 4 to 5 pounds 50 to 75 minutes 5 to 6 pounds 1 hour to 1 1/2 hours 6+ pounds 1 1/2 hours to 2 hours Stuffed Chicken 2 to 3 pounds 45 to 60 minutes 3 to 4 pounds 60 to 80 minutes 4 to 5 pounds 80 to 100 minutes 5 to 6 pounds 1 1/2 hour to 2 hours 6+ pounds 2 1/4 hours to 3 hours

Stuffing should be prepared and placed into the chicken/turkey immediately before it's inserted into the oven for cooking. If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the chicken/turkey.

Stuff loosely, about ¾ cup stuffing per pound of chicken/turkey.

Use a two-step test for turkey doneness: First, insert a meat thermometer into the deepest portion of the thigh, not touching bone, and allow it to come to temperature for an accurate reading. Second, once the thigh has reached 180°F, move the thermometer to the center of the stuffing.

Once the stuffing has reached 160°F to 165°F, the chicken/turkey should be removed from the oven.

Don’t let the turkey drippings burn. This can happen if the roasting pan gets too hot. Drippings usually won’t burn in a heavy-based roasting pan that is just large enough to hold the turkey. If the pan is too big, the area not covered by the bird will get too hot. A too thin pan can also cause burned juices. But if your pan is too big or flimsy, coarsely chop an onion or two and sprinkle it around the turkey in the pan to act as a heat absorber. If you need to do this, leave the onion out of the giblet broth because the dripping will be oniony enough.

Make the giblet broth a day or two ahead. This gives you time to chill it and remove the fat, plus you won’t be taking up extra burner space.

Turkey liver makes broth bitter. Leave it out.

Tailor the gravy to taste. The basic gravy technique makes delicious gravy, but after straining you can embellish it without muting the flavor of the turkey. For a bright, fresh flavor, add 1 or 2 tablespoons finely chopped fresh herbs (chives, parsley, chervil, basil, or tarragon) a few minutes before serving. For luxurious touch, stir in 1 or 2 tablespoons of soaked, drained, and chopped dried porcini mushrooms or morels. Strain the soaking liquid through a coffee filter and add that too. For giblet gravy, finely chop the neck meat and cooked giblets from the stock and heat them in the gravy just before serving. Pureed roasted garlic adds great flavor to gravy and thickens it slightly, too. For richer gravy, add a little heavy cream.

Gravy should be smooth and pour able, but not watery. If the gravy is too thin, thicken it with a slurry of water and flour. Blend 2 tablespoons flour with 3 tablespoons water and add this, a bit at a time to the simmering gravy until it thickens. Then simmer the gravy for about 10 minutes to cook off the floury taste.

How to make gravy

1. Make a broth from the giblets and neck. Add a halved onion, about 20 small sprigs of parsley, a bay leaf, and enough water to cover. Simmer gently for at least 1 ½ hours and then strain

2. Pour the drippings from the roasting pan into a large measuring cup to separate the juices from the fat. The juices will sink to the bottom while the fat floats on top. Spoon some of the fat back into the pan. Pour off the rest of the fat and discard it, reserving the juices. Put the roasting pan over one or two burners at medium heat.

3. Make a roux by adding some flour to the fat in the pan. Whisk the flour and the fat together over medium heat scraping up the caramelized juices, until you have a smooth paste.

4. When the flour smells toasty, whisk in the liquids- the reserved juices, the giblet broth and any extra broth needed. Pour slowly at first as you work out the lumps of roux.

5. Simmer the gravy to cook off the floury taste and to thicken it a bit. Continue whisking occasionally for about 10 minutes. Strain the gravy, season it with salt and pepper, and keep it warm until ready to serve.

Indirect heat is ideal for cooking poultry, which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill turkey for approximately 12 to 15 minutes per pound and chicken for 10-12 minutes per pound, according to the grill manufacturer's instructions.

Total Weight Time Meat Thermometer Temperature Chicken Pieces Skinless, Bone-in 4 to 6 ounces 6 to 8 ounces 25 to 30 minutes 25 to 30 minutes 170°F 170°F Chicken Breast Halves Skinless, Boneless 6 to 8 ounces 4 ounces 20 to 30 minutes 15 to 20 minutes 170°F 160°F Whole Roasting Chicken Whole Broiler Chicken 5 to 7 pounds 3 to 5 pounds 1 1/2 to 2 1/4 hours 1 1/4 to 1 1/2 hours 180°F 180°F Turkey Breast Tenderloins 1/2 pound 15 to 20 minutes 160°F Bone-in Turkey Breast 5 to 6 pounds 2 to 2 1/2 hours 170°F Turkey Drumsticks 1/2 pound 50 to 60 minutes 180°F

If a BBQ chicken or turkey is purchased fresh, it is best if used within 15 days of purchase.

Chicken: To Serve Cold, defrost in refrigerator if necessary and serve. To serve hot, preheat oven to 300°F. Remove both inner and outer bags. Place chicken and sauce in roasting pan or deep dish. Cut chicken into parts or leave whole. Do not cover. Heat for about 45 minutes, basting with sauce every 15 minutes. In microwave, place defrosted chicken, cut into parts to assure even heating, on microsafe dish. Cover loosely, and heat at medium heat for about 20 minutes. Turn the dish a quarter turn every 5 minutes. Microwaves vary, heat accordingly.

Turkey: To Serve Cold, defrost in refrigerator if necessary and serve. To serve hot, preheat oven to 300°F. Remove both inner and outer bags. Place whole turkey and sauce in roasting pan. Do not cover. Heat for about 10 minutes per pound, basting with sauce every ½ hour. In microwave, Defrost if necessary, place sliced turkey and sauce in microsafe dish. Cover loosely, and heat at medium heat for 5 minutes per pound. Microwaves vary, please heat accordingly.