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Exceldor Exceldor

Cooking

Chicken

Chicken

I'm cooking

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  • Boneless, skinless breasts

    Boneless, skinless breasts

    • Average weight: 170 g, raw
    • Internal temperature: 165°F (74°C)
  • Baking time
    at 350°f
    25 minutes
  • bbq
    10 to 20 min./side
  • Skillet
    9 to 15 min./side
  • Boneless, skinless thighs

    Boneless, skinless thighs

    • Average weight: 85 g, raw
    • Internal temp.: 165°F (74°C)
  • Baking time
    at 350°f
    20 minutes
  • bbq
    7 to 15 min./side
  • Skillet
    7 to 15 min./side
  • Stuffed whole chicken

    Stuffed whole chicken

    • Average weight:1.5 kg, raw
    • Internal temp.: 185°F (85°C)
  • Baking time
    at 350°f
    1 hr. 40 min.
  • bbq
    not recommended
  • Skillet
    not recommended
  • Unstuffed whole chicken

    Unstuffed whole chicken

    • Average weight:1.5 kg, raw
    • Internal temp.: 185°F (85°C)
  • Baking time
    at 350°f
    1 hr. 20 min.
  • bbq
    1 hr. 30 min.
  • Skillet
    not recommended
  • Chicken legs

    Chicken legs

    • Average weight:270 g, raw
    • Internal temp.: 165°F (74°C)
  • Baking time
    at 350°f
    40 minutes
  • bbq
    30 minutes
  • Skillet
    30 minutes
  • Chicken drumsticks

    Chicken drumsticks

    • Average weight:110 g, raw
    • Internal temp.: 165°F (74°C)
  • Baking time
    at 350°f
    30 minutes
  • bbq
    25 minutes
  • Skillet
    25 minutes
  • Chicken wings

    Chicken wings

    • Average weight:40 g, raw
    • Internal temp.: 165°F (74°C)
  • Baking time
    at 350°f
    25 minutes
  • bbq
    20 minutes
  • Skillet
    20 minutes

Turkey

Turkey

I'm cooking

Select
Turkey weight
  • Covered enameled steel roasting pan
    350°F (177°C).
    3.5–4.5 hours
    Uncovered enameled steel roasting pan
    350°F (177°C).
    4–5.5 hours

Frozen turkey cooking guidelines

  • Covered enameled steel roasting pan
    350°F (177°C).
    4.5–5.5 hours
    Uncovered enameled steel roasting pan
    350°F (177°C).
    5–6.5 hours

Frozen turkey cooking guidelines

  • Covered enameled steel roasting pan
    350°F (177°C).
    5.5–6.5 hours
    Uncovered enameled steel roasting pan
    350°F (177°C).
    6–7.5 hours

Frozen turkey cooking guidelines

  • Covered enameled steel roasting pan
    350°F (177°C).
    6 hours or more
    Uncovered enameled steel roasting pan
    350°F (177°C).
    6.5 hours or more

Frozen turkey cooking guidelines

  • Unstuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    2.75–3 hours
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    3.25–4 hours

  • Stuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    3.25–3.5 hours
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    3.75–4.5 hours

Thawed turkey cooking guidelines

  • Unstuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    3–3.25 hours
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    3.5–4.25 hours

  • Stuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    3.5–3.75 hours
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    4–4.75 hours

Thawed turkey cooking guidelines

  • Unstuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    3.25–3.5 hours
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    3.75–4.5 hours

  • Stuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    3.75–4 hours
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    4.25–5 hours

Thawed turkey cooking guidelines

  • Unstuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    3.5 hours or more
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    4 hours or more

  • Stuffed turkey

    Covered enameled steel roasting pan
    325 °F (160 °C)
    4 hours or more
    Uncovered enameled steel roasting pan
    325 °F (160 °C)
    5 hours or more

Thawed turkey cooking guidelines

The right temperature

The right temperature

For optimal doneness and chicken that melts in your mouth (and not in the pan), your best bet is to use a cooking thermometer. There is one for every budget and it is the best tool for ensuring that chicken is perfectly—and safely—cooked. If you don’t already have one, think about getting one. Your taste-buds and guests will thank you!

Cooking Exceldor “Freezer to Oven” turkey

Exceldor “Freezer to Oven” turkey is specially designed to be at its most delicious when cooked straight out of the freezer. For a perfectly done turkey, a cooking thermometer is your best friend.

Covered roasting pan:

We recommend using a covered enameled steel roasting pan. If you use a thick stainless steel or aluminum roasting pan, allow an extra 2 to 5 hours of cooking time.

  • Take the turkey out of its bag and place it in the roasting pan.
  • Leave the plastic tie on the feet: it is specially designed for use in the oven.
  • With the lid on, put the roasting pan in the oven.
  • Set the oven to 350°F (177°C).
  • After 3 hours of cooking, insert the cooking thermometer deeply between thigh and breast, in the meatiest part of the thigh. It must not touch the bone.
  • Continue cooking until the thermometer reaches 185°F (85°C). Refer to the table for approximate cooking times. Remove the lid for the last 30 minutes if you wish to brown skin.
  • Let the turkey sit for 15 minutes before carving.
Uncovered roasting pan:

Uncovered roasting pan:

  • Make sure to use an uncovered roasting pan with a rim or tray to catch juices.
  • Follow the instructions for cooking in a covered roasting pan above.
  • Cooking time will be increased by 30 minutes to an hour.
  • We recommend loosely covering the turkey in aluminum foil.

Cooking thawed turkey

If you wish, you can thaw your Exceldor “Freezer to Oven” turkey in just a few easy steps. Once your turkey is thawed, proceed as follows:

  • Preheat oven to 325°F (160°C).
  • Remove turkey from its bag and drain it. If you are stuffing the turkey it must be done at this point.
  • Place the turkey in the roasting pan. Leave the plastic tie on the feet: it is specially designed for use in the oven.
  • Deeply insert the cooking thermometer between thigh and breast, in the meatiest part of the thigh. It must not touch the bone.
  • With the lid on, put the roasting pan in the oven.
  • Cook until the thermometer reaches 185°F (85°C). Refer to the tool above for approximate cooking times. Remove lid for the last 30 minutes if you wish to brown skin.
  • Let the turkey sit for 15 minutes before carving.
Cooking thawed turkey