Duck, goose and turkey: how long to roast the holiday birds
The holiday bird is the most expensive mistake of the year: most people roast a duck or a goose once or twice, and an overcooked bird ruins the very table it was meant to crown. This collection gathers the timings for the holiday classics in one place.
One rule covers every bird: weight sets the time, and a thermometer in the thickest part of the thigh confirms doneness — not the timer. The ranges below are working baselines for a home oven; every product links to its full guide with scenarios and sources.
whole duck
150–175 min · 180°C / 350°F · internal min 74°C / 165°F
duck legs
75–90 min · 160°C / 325°F · internal min 74°C / 165°F
whole goose
150–180 min · 160°C / 325°F · internal min 74°C / 165°F
goose pieces
110–130 min · 160°C / 325°F · internal min 74°C / 165°F
whole turkey
180–225 min · 160°C / 325°F · internal min 74°C / 165°F
stuffed whole turkey
210–240 min · 160°C / 325°F · internal min 74°C / 165°F
turkey breast
120–170 min · 160°C / 325°F · internal min 74°C / 165°F
turkey thighs
45–60 min · 180°C / 350°F · internal min 74°C / 165°F
whole chicken
75–95 min · 180°C / 350°F · internal min 74°C / 165°F
cornish hen
50–60 min · 180°C / 350°F · internal min 74°C / 165°F
ham
90–140 min · 160°C / 325°F · internal min 74°C / 165°F
smoked ham
215–240 min · 160°C / 325°F · internal min 63°C / 145°F
pork loin roast
80–100 min · 180°C / 350°F · internal min 63°C / 145°F