Serves: 5
It’s hard to go wrong when you serve chicken and turkey! Especially when there’s a lot to love about it. Poultry is so versatile that it always earns an A for cooperation in the kitchen. You can serve it any way you choose--sandwiches, stir-fries and salads are just a start--and it’s adaptable to just about any flavoring. Plus, it fits well into today’s healthful eating because both chicken and turkey are relatively low in fat and calories.
Buying Poultry
Choosing the freshest poultry is easy if you follow these guidelines.
Label and Package
- Check the sell-by date on the label (product dating is not a federal requirement). This shows the last day the product should be sold, but the product still will be fresh if cooked and eaten within 2 days of this date.
- Package trays or bags should have very little or no liquid in the bottom.
- Avoid torn and leaking packages.
- Avoid packages that are stacked too high in the refrigerator case. They may not have been kept cold enough, which shortens shelf life.
- Frozen poultry should be hard to the touch and free of freezer burn and tears in the packaging.
Odor and Appearance
- Check for a fresh odor (you can usually smell off odors through the plastic). If you smell anything unusual, the product isn’t fresh.
- Choose whole birds and cut-up pieces that are plump and meaty with smooth, moist-looking skin.
- Boneless, skinless products should look plump and moist.
- The color of chicken skin doesn’t indicate quality. Skin color can range from yellow to white, depending on what the chicken was fed. Turkey, however, should have cream-colored skin.
- The cut ends of the poultry bones should be pink to red in color if they are gray, it’s not as fresh.
- Avoid poultry with traces of feathers. It may not have been handled properly, and the feathers don’t add anything to a cooked dish!
Storing Poultry
In the Refrigerator
Uncooked Poultry: Refrigerate poultry in its original wrapping in the coldest part of the fridge (40° or below) for no longer than 2 days. If poultry products were wrapped in meat-market paper, rewrap them the following way before storing. First, rinse these products with cold water, then pat them dry with paper towels. Repackage in either heavy-duty plastic bags, several layers of plastic wrap (put poultry in a dish or baking pan with sides to prevent leakage on refrigerator shelves during storage) or food-storage containers with tight-fitting lids.
Cooked Poultry: Cut into small pieces, cover or wrap tightly and refrigerate no longer than 2 days. Store leftover cooked stuffing up to 4 days and gravy 1 to 2 days. Place giblets, stuffing and gravy in separate containers to store in refrigerator. Be sure to thoroughly reheat leftovers. Keep leftovers moist while reheating by covering them covering also will ensure that they are thoroughly heated in the center. Before serving leftover gravies and marinades, bring them to a rolling boil and boil 1 minute, stirring constantly.
In the Freezer
Uncooked Poultry: Freeze cut-up chicken and turkey for up to 9 months, whole chicken and turkey for up to 12 months. Wrap the poultry tightly in moisture- and vapor-resistant freezer wrap, heavy-duty plastic freezer bags or heavy-duty aluminum foil. Store giblets separately. Press as much air as possible out of the package before sealing it to prevent ice crystals from forming and freezer burn. Mark the package with the date and contents before freezing.
Cooked Poultry: Wrap tightly in moisture- and vapor-resistant freezer wrap, heavy-duty plastic freezer bags or heavy-duty aluminum foil, and freeze for up to 1 month. Store poultry, giblets, stuffing and gravy in separate containers. Mark the package with the date and contents before freezing.
Thawing Poultry
Frozen cooked and uncooked poultry can be thawed safely in the refrigerator, in cold water or in your microwave. Never thaw chicken or turkey at room temperature on your countertop because these temperatures provide the perfect environment for bacteria to grow. If your poultry was frozen when you bought it or you froze it right after you brought it home, it will keep in the refrigerator for 2 days after thawing. On the other hand, if the fresh poultry was refrigerated several days before freezing, use it the same day you thaw it.
Refrigerator Method: Thaw frozen uncooked chicken or turkey gradually in your refrigerator. Place poultry in a dish or baking pan with sides to prevent it from leaking on refrigerator shelves during thawing.
Thaw frozen cooked poultry slowly in the refrigerator. Allow approximately 3 to 9 hours for 1 pound cubed, chopped or shredded pieces and up to 24 hours for whole pieces (bone-in or boneless).
Cold Water Method: Frozen uncooked chicken and turkey also can be safely thawed in cold water. Don’t be tempted to use hot water as it is a food safety
concern--cold water works very well and keeps everything at a safe temperature using the guidelines that follow: Place poultry in its original wrap or in a resealable heavy-duty plastic bag in cold water. Allow 30 minutes per pound to thaw, and change the water often to make sure it stays cold. If you’re not going to use the poultry immediately, store it in the refrigerator as directed above do not refreeze.
Microwave Method: Frozen uncooked and cooked poultry can be thawed in the microwave oven following the manufacturer’s directions for your oven.
Seasoning Poultry
The beauty of poultry is that its mild flavor makes it a perfect partner for just about any herb or seasoning. Give poultry a seasoned rub, brush or soak before
cooking to enhance the flavor. Or try marinating poultry for deep, cooked-in flavors.
Cooking Poultry
Always cook chicken and turkey until well done, never medium or rare. Don’t stop cooking poultry partway through and then finish cooking it again later, because partial cooking may encourage bacteria growth before cooking is complete. The U.S. Department of Agriculture recommends using a meat thermometer when cooking whole chicken or turkey. When using a meat thermometer, the internal temperature should reach:
- 180° for whole birds
- 170° for whole turkey breasts, bone-in pieces, boneless pieces
- 165° for center of stuffing
Where Do I Put the Thermometer?
Whole Chicken or Turkey: Insert meat thermometer so tip is in the thickest part of the inside thigh muscle and does not touch bone.
Whole Turkey Breast: Insert meat thermometer so tip is in the thickest part of the breast muscle and does not touch bone.
Boneless Turkey Breast: Insert meat thermometer so tip is in center of the thickest part of breast muscle.
I Don’t Have a Thermometer
If you don’t have a meat thermometer, check if poultry is done with a sharp knife or fork. Poultry is done when:
Whole Chicken and Turkey: Juice is no longer pink when center of thigh is cut and drumstick (leg) moves easily when lifted or twisted.
Whole Turkey Breast: Juice is no longer pink when center is cut.
Cut-up Broiler-Fryers or Bone-in Pieces: Juice is no longer pink when centers of thickest pieces are cut.
Boneless Pieces: Juice is no longer pink when centers of thickest pieces are cut.
Small Pieces (for stir-fry, fajitas or chicken tenders): No longer pink in center.
Ground: No longer pink.
Poultry Cooked in a Sauce or with Other Ingredients: When checking for doneness, be sure you are checking that the juice of the poultry is no longer pink, not any other liquids being cooked with the poultry.
All of our recipes include directions on how to tell when the dish is properly cooked, which may include time, temperature, appearance or any combination of these.
Cooked Poultry Yields
If a recipe calls for 1 cup cubed cooked chicken, how much chicken or turkey should you cook? We’ve pulled that information together for you in the chart below. In any recipe calling for cooked chicken or turkey, it’s okay to use convenience products such as canned or frozen cooked chicken or poultry from the deli.
Cooked Poultry Yields
Approximate
Weight of Yield of
Uncooked Chopped, Cubed
Poultry or Shredded
Poultry Type (pounds) Cooked Poultry
Chicken
Broiler-fryer, 3 to 3 1/2 2 1/2 to 3 cups
whole
Whole breast, 1 1/2 2 cups
bone in
Boneless, skinless 1 1/2 3 cups
breast halves
Legs (thighs and 1 1/2 1 3/4 cups
drumsticks)
Turkey
Whole turkey 6 to 8 7 to 10 cups
Whole breast, 1 1/2 2 1/2 cups
bone in
Tenderloins 1 1/2 3 cups
Roasting Poultry
1. Remove the giblets (gizzard, heart and neck) if present, and rinse the cavity of the bird. Rub the cavity lightly with salt, if you like however, do not salt the cavity if the bird will be stuffed.
2. If you’re going to stuff the bird, do it just before roasting (in other words, don’t prestuff the bird as a timesaving measure). This prevents any bacteria in the raw poultry from contaminating the stuffing. You’ll need about 3/4 cup stuffing per pound of poultry don’t be tempted to overfill the bird. The stuffing will expand while it cooks. Fill the wishbone area with stuffing first. For turkey, fasten the neck skin to the back with a skewer (this isn’t necessary for chicken). Fold the wings across the back with the tips touching. Fill the cavity lightly--don’t pack it--because the stuffing will expand during roasting. For chicken, tie or skewer the drumsticks (legs) to the tail. For turkey, tuck drumsticks under the band of skin at the tail, or tie or skewer to the tail.
3. Place the bird, breast side up, on a rack in a shallow roasting pan. Brush it with melted butter or margarine. Do not add water. Do not cover. Insert an ovenproof meat thermometer (not the instant-read type, which isn’t ovenproof) so the tip is in the thickest part of the inside thigh muscle and does not touch bone. Use the following table for approximate roasting times, but use the temperature as the final doneness guide. For turkey, place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or remove the tie or skewer holding the legs.
4. Roast the bird until the thermometer temperature reaches 180° and the juice is no longer pink when you cut the center of a thigh. The drumsticks should move easily when lifted and twisted. If the bird is stuffed, the center of the stuffing must reach an internal temperature of 165° the same is true for prestuffed store-bought poultry. When done, remove the bird from the oven and let it stand about 15 minutes for easiest carving. This resting period allows the meat to become more firm, so carving smooth, even slices is easier.
Broiling or Grilling Poultry
Broiling and grilling are quick and delicious ways to cook poultry. Chicken pieces are usually grilled over direct heat and whole chicken and turkey over indirect heat.
1. Marinate poultry, if you like.
2. To Broil: Brush rack of broiler pan with vegetable oil or spritz with cooking spray. Set oven to "broil." Place poultry on rack in broiler pan. (For easy cleanup, line the pan with aluminum foil first.) For whole chicken, turkey or Rock Cornish hens, insert an ovenproof meat thermometer in thickest part of inside thigh muscle so that it doesn’t touch the bone.
3. To Grill: Before turning grill on or lighting coals, brush grill rack with vegetable oil or spritz with cooking spray. Start the grill using heat setting given in the recipe or wait until coals are covered with ash (medium heat). Place poultry on grill 4 to 6 inches from heat. For even cooking, put meatier poultry pieces in the center of the grill rack, smaller pieces around the edges. For whole chicken, turkey or Rock Cornish hens, insert ovenproof meat thermometer in thickest part of inside thigh muscle, not touching bone.
4. Broil or grill as directed in the Timetable for Broiling or Grilling Poultry, turning pieces frequently with tongs. Prevent poultry from getting too brown or burning by brushing sauces on during the last 15 to 20 minutes of grilling, especially sauces made with tomato or sugar because they burn easily.
Food safety reminder: Never put cooked poultry on the same unwashed platter that raw poultry had been on.
Carving a Whole Cooked Chicken and Turkey
Carving is easier if the bird is allowed to stand for 15 to 20 minutes before cutting. This resting period allows the meat to become more firm, so carving smooth, uniform slices is easier. When carving poultry, get the best results--safely--by using a sharp knife and a meat fork. A carving knife works best because it has a long, curved blade. A meat fork has a long handle and two tines. Carve poultry on a stable cutting surface, such as a cutting board or meat carving board to catch the juices.
Microwaving Poultry
1. Marinate poultry, if you like.
2. Arrange poultry pieces--with the skin sides up and thickest parts to the outside edge--in a microwavable dish that’s big enough to hold the pieces in a single layer.
3. Cover with plastic wrap, folding back one corner to vent steam. Microwave on High as directed in the Timetable for Microwaving Poultry.
Tips for Stuffing Poultry
- Just about any kind of bread makes great stuffing! The traditional stuffing bread is white, but for a change of pace, try whole grain, sourdough, rye, herb or corn bread, and you can mix and match bread varieties, if you like. And if time’s short, go ahead and use packaged croutons or convenience stuffing mix.
- Stuffing’s great because it lets you use up stale bread. Stale bread actually is best because it’s easier to cut and doesn’t get soft and mushy during baking so your stuffing will have a nice texture.
- When trying to decide on amount to serve, figure 3/4 cup stuffing per pound of poultry.
- Always stuff the poultry cavity loosely, so the stuffing can expand and cook all the way through. The center of the stuffing must reach 165° to avoid any food safety issues.
- To avoid overpacking the bird’s cavity, place extra stuffing in a covered casserole dish alongside the poultry. Many people love stuffing this way because during the last 30 to 45 minutes of baking, they remove the cover from the stuffing so the top can get nicely crisp, crunchy and golden brown.
- Always remove stuffing from the bird before carving--never keep it inside the poultry because it won’t cool quickly enough, which can allow bacteria to grow more easily. Put it in a separate container.
- Never prestuff a chicken or turkey and then put it in the refrigerator or freezer for later roasting always stuff it just before cooking. This will help prevent any bacteria from contaminating the stuffing.
Stuffing doesn’t have to be made with bread. Some people add just a couple of quartered onions and a clove or two of garlic to the cavity others add wedges of fresh lemon or orange and fresh herbs.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This POULTRY BASICS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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