[. . . ] [. . . ] Insert skewer in the thickest part of the thigh to insure the juices run clear. If stuffed, add weight of stuffing to the weight of bird to determine cooking time. Brush with water, sprinkle with salt. Pheasant 170°C 30 - 35 mins per 0. 5kg Turkey not stuffed 160°C 2 to 4kg cook as chicken 4. 5 to 7kg 18 mins per 0. 5kg 7. 5 to 12kg 15 mins per 0. 5kg Duck and Goose 160°C 25 - 30 mins per 0. 5kg GENERAL INSTRUCTIONS: When roasting place the meat on the wire shelf over the roasting pan ­ as one unit in an appropriate shelf position. Times given above are meant as a guide only and may vary according to personal taste. [. . . ] [. . . ]