How to roast poultry

Roasting whole poultry

• Chicken
  Allow 375g per person. Roast for 20 minutes per 450g, plus 20 minutes. Roast at 220°C/fan200°C/ gas 7 for the first 20 minutes, then decrease the oven temperature to 190°C/fan170°C/gas 5 for the remaining time.
• Duck
  Allow 625g per person. Roast for 15 minutes per 450g. Roast at 230°C/fan210°C/gas 8 for the first 20 minutes, then decrease the oven temperature to 180°C/ fan160°C/gas 4 for the remaining cooking time.
• Goose
  Allow 575g per person. Roast for 15 minutes per 450g. Roast at 220°C/ fan200°C/gas 7 for the first 30 minutes, then decrease the oven to 180°C/fan160°C/gas 4 for the remaining time.
• Guinea fowl
  Allow a 1.5kg bird for four people. Roast for 15 minutes per 450g, plus 15 minutes. Roast at 200°C/fan180°C/gas 6 for the calculated time.
• Poussin
  A 450g poussin serves one. Roast at 220°C/fan200°C/gas 7 for 30-35 minutes.
• Turkey
  Allow 450g per person for a bird under 4.5kg; 275g per person for a bird over 4.5kg. Roast for 18 minutes per 450g, plus 18 minutes. Roast, uncovered, at 220°C/fan200°C/gas 7 for the first 30 minutes, then, covered, at 190°C/ fan170°C/gas 5 for the remaining time – uncover and increase the oven to 200°C/fan180°C/gas 6 for the last 30 minutes.
• Quail
  Allow two per person. Roast at 200°C/fan180°C/ gas 6 for 20 minutes.