POULTRY:
Selecting Poultry
Poultry includes:
- Chicken
- Turkey
- Duck
- Goose
- Cornish game hen
In contrast to beef, when selecting poultry you are not choosing between tender and less tender cuts. Poultry instead lends itself to both dry and moist methods of cooking, including roasting, broiling, grilling, pan-frying, braising and stewing. Much of the popularity of poultry stems from this versatility in preparation. Also, poultry is easy and quick, and able to take on flavor.
When looking for the healthiest option, choose white meat. Dark meat has more fat, sometimes even more than beef. If you want to make poultry even healthier, look for skinless cuts to save calories and cut down on fat.
Most Popular Cuts
- Split Chicken Breast
- Chicken Breast Quarter w/Wing
- Boneless Chicken Breast
- Chicken Leg Quarter
- Chicken Thigh
- Chicken Drumstick
- Chicken Wing
- Whole Fryer Chicken
- Fresh Chicken Tenders
- Whole Turkey
- Turkey Breast (Bone-In)
- Ground Turkey
Preparing Poultry
The principles involved in cooking poultry are similar to those of cooking beef. Here are some pointers:
- Intense heat will toughen the protein and cause considerable shrinkage and loss of juices.
- Low to moderate heat is best for tender, juicy, uniformly cooked poultry.
- The most acceptable roasting temperature for poultry is 325 F.
- It should reach an internal temperature of 165 F when cooking, to insure proper doneness for palatability and safety. A meat thermometer should be inserted into the thigh muscle when roasting. Check visual signs of doneness as well: juices should run clear when pierced with a fork or knife and meat should be tender to the touch of a fork.
Safety First
Poultry should reach an internal temperature of 165 F when cooking to insure proper doneness for palatability and safety. A meat thermometer should be inserted into the thigh muscle when roasting. Check visual signs of doneness as well: juices should run clear when pierced with a fork or knife and meat should be tender to the touch of a fork.