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Testing Poultry For Doneness |
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Print this Recipe A roasting chart is merely a guide to total cooking time. A meat thermometer will tell you exactly when a large bird is done. During the last hour of estimated roasting time, insert the thermometer into the inner thigh muscle making sure the tip isn't touching the bone. The temperature should read 180° to 185° F. for large chickens, capons and turkeys. Ducklings and geese require a temperature range about 5° higher. Small birds do not have enough meat to use a thermometer, but you can use a manual doneness test on all roasted birds. Using a paper towel to protect your fingers, press the thigh. The meat should feel soft. The drumstick will move freely in its socket when the bird is ready to eat. Roast large birds breast-side down during the first half of the cooking time. The breast always seems juicier this way. Testing Poultry For Doneness comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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