Cooking Instructions
*Be sure to review the cooking tips section before using*
Chicken Cooking Instructions –
1. Preheat oven to 450 degrees 2. Thoroughly rinse the body cavity of the chicken and pat dry with paper towels 3. Insert the PoultryMate through the body cavity of the chicken, keeping it as level as possible and having an equal amount of the unit exposed out of both sides of the chicken 4. Once the oven has reached 450 degrees, place chicken into oven and cook for 20 minutes 5. Reduce oven temperature to 375 degrees and continue to cook the chicken for 7 minutes per pound (example: 4.5 lbs = 31.5 minutes) 6. Test the chicken with a meat thermometer to make sure that it has reached a minimum of 165 degrees 7. Remove the chicken from the oven 8. Remove the PoultryMate from the chicken before starting to carve – BEWARE that the PoultryMate may still be hot |
Turkey Cooking Instructions –
1. Preheat oven to 450 degrees 2. Thoroughly rinse the body cavity of the turkey and pat dry with paper towels 3. Insert the PoultryMate through the body cavity of the turkey, keeping it as level as possible and having an equal amount of the unit exposed out of both sides of the turkey. If you stuff your turkey, place stuffing around the PoultryMate inside the body cavity 4. Once the oven has reached 450 degrees, place the turkey into the oven and cook for 20 minutes 5. Reduce the oven temperature to 350 degrees and continue to cook the turkey for 6.5 minutes per pound (example: 15 lbs = 97.5 minutes) – add 5 - 10 minutes if turkey is stuffed 6. DO NOT rely on the pop-up thermometer to tell you when the turkey is done cooking 7. Test the turkey with a meat thermometer to make sure that it has reached a minimum of 165 degrees 8. Remove the turkey from the oven 9. Remove the PoultryMate from the turkey before starting to carve – BEWARE that the PoultryMate may still be hot |