| Poultry | | | Amount to allow per person |
| | Turkey | | | Ready to stuff | | | 1/2 pound | | Boneless | | | 1/4 pound | | Parts, bone-in | | | 1/2 pound | | | | Duck | | | Whole | | | 1 pound | | | | Goose | | | Whole | | | 1 to 1-1/2 pounds | | | | Chicken | | | Whole | | | 1/2 pound | | Parts | | | 6 to 8 ounces | | | | Game Hens | | | Whole (1 pound) | | | 1/2 to 1 bird | | | | Squab | | | Whole | | | 1 bird | | | | Quail | | | Whole (5 ounces each) | | | 2 birds | | | | Pheasant | | | Whole (2 to 3 pounds) | | | 1/2 bird | | |
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