POULTRY
Chicken Breasts: 2 Q for 2 breasts.  1 Q for wings and legs combo.  Whole Chicken: 1 Q per pound.
Cornish game hen 4Q per pound (usually less than 2.2 pounds)
Duck 6Q per pound for a 3-6 pound duck.
Giblets 3 Q for a 1.5 pound mix of giblets.
Goose 7Q per pound for 8-11 pound goose.
Pheasant 7Q a pound for 2-3 pound pheasant.
Turkey 50Q for a 10 pound turkey.
 
Chicken  Equivalents:  One pound boneless chicken = 3 cups cubed meat.  Notes:   Chicken is a relatively lean and inexpensive meat, so it's a culinary workhorse.   Broiler-fryers = fryers = broilers are between 2 1/2 and 5 pounds, and can be broiled, roasted, or fried. They're not good for stewing.  Stewing chickens are tougher and best used, as their name suggests, in stews and soups.  Capons are castrated male chickens that are large (between 5 and 10 pounds) and tender, and have relatively more white meat.  They're great for roasting. 

Cornish game hen  Notes:  This are very small, tender chickens.  Varieties include Rock Cornish game hens = Rock Cornish hens, which are a cross between Cornish and Plymouth Rock chickens.  Substitutes:  grouse OR chicken (These are larger than Cornish game hens.) OR chukar OR pheasant OR quail OR squab

Duck    Notes:   This fatty bird makes a divine roast, but it's hard to cook without making a lot of smoke.  It helps to pour off the fat while it's roasting.   Wild ducks are less fatty than farm raised ducks.   A young duck, called a duckling = young duckling = broiler duckling = fryer duckling = roaster duckling, is more tender than an old duck = mature duck.  High fat meats like duck generally should be cooked at a higher temperature and for a longer time than low-fat meats. Substitutes:  goose (less fatty) OR chicken (less fatty still)

Giblets  Pronunciation:  JIB-litz  Notes:  These are the bird's heart, liver, and gizzard, and usually come in a package tucked inside the abdominal cavity of a packaged whole bird. 

Goose   Notes:    Some traditionally roast these for their Yule dinners.  The meat is dark and fatty, and more like beef than chicken.  Young goslings are the priciest, and the most tender.  Wild goose is tougher and has a much stronger flavor than a domesticated goose.  If the recipe calls for cut-up goose meat, consider using the dark meat from a turkey or chicken.   High-fat meats like goose should be cooked at a higher temperature and for a longer time than low-fat meats.  Substitutes:  duck (This is smaller and even fattier than a goose) OR chicken (This is smaller, more tender and less fatty. Cook it at a lower temperature for a shorter time.) OR turkey (This is more tender and less fatty. Cook it at a lower temperature.)

Pheasant    Equivalents:   One large pheasant = 3 pounds.  Notes:   These tend to be pricey, but they're more flavorful than chickens.  One pheasant can serve two people.  Pheasants are lean, so bard them before roasting.   Substitutes: guinea fowl OR Cornish game hens OR chicken (moister, not as gamey)

Turkey   Equivalents:   One pound boneless turkey = 3 cups.   Notes:   Markets often sell whole turkeys at bargain prices during the holidays, using them as loss leaders.  It's a good idea to stock up on them then, since you can keep them in an ice box for up to a year and serve your family this cheap, lean, tasty meat year-round.  If you're planning to roast a whole turkey, choose a young turkey = fryer-roaster turkey = young hen turkey = young tom turkey.  An old turkey = mature turkey = yearling turkey isn't as tender and is best cooked in a stew or soup.