Poultry

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Poultry

• Everything you ever needed to know and more.

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Nutritional Benefits of Poultry

• Look for leaner poultry so you trim the fat but
  youll lower the cholesterol.
• Poultry is the highest quality source of protein.

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Tips To Purchasing Poultry

• Cooks and tastes better if used within 8 to 24
  hours after its killed
• If you buy chicken in an airtight wrapper, loosen
  the wrapping before refrigeration.
• If you wish to have less fat, shop for skinless
  poultry.

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More Tips

• Choose mostly lean varieties of poultry. Turkey
  and chicken are ideal.
• Look for meaty birds with skin thats
  creamy-white to yellow and that are free of
  bruises, tiny feathers, and torn or dry skin.
• For cost savings, buy a whole bird. Youll
  usually save money if you carve a chicken in
  parts yourself.

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How Do You Thaw Frozen Poultry?

• Thaw frozen meats or poultry in the refrigerator,
  or in waterproof wrapping in a sink of cold
  water, or use your microwave.

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What is the safest way to thaw a frozen turkey?

• The easiest and safest way to thaw a turkey is to
  place the wrapped bird on a tray in the
  refrigerator. Plan about 24 hours for each 5
  pounds of the bird's weight. Remember not to
  count the day you will be roasting it. Turkey
  should never be thawed at room temperature.

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Poultry Cooked Thoroughly

• Poultry should be cooked internally of 160
  degrees.
• When sliced poultry is cooked in the microwave
  the internal heat of the thickest part should be
  170 degrees.

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Poultry Cooked Thoroughly

• Cut the poultry open if you dont have a
  thermometer and check to see if the center is
  pink and the juices have no color to them.

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Classification of Turkey

• Fryer- Roaster- whole ready to cook, weighs 5-9
  pounds
• Young Turkeys- whole, ready to cook young hens,
  weighing 8-16 pounds
• Young toms weigh from 16-40 pounds.

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Classification of Turkey

• Mature Turkey- Typically spent breeder hens,
  mechanically deboned for use in products such as
  turkey bologna, frankfurters, and a variety of
  other processed turkey meats.

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What are the labeling requirements for frozen,
raw poultry.

• Raw poultry held at a temperature of 0 degrees
  or below must be labeled frozen or previously
  frozen.

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What does fresh rule mean to consumers?

• For consumers, fresh means whole poultry and
  cuts have never been below 26 degrees F.
• This is consistent with consumer expectations of
  fresh poultry.
• Not hard to touch or frozen solid.

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Should you remove the skin before or after
cooking?

• White meat, such as, chicken or turkey with the
  skin removed, either before or after cooking is
  best

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Should the skin be removed the chicken before or
after cooking?

• Trim away the skin before eating the meat.
• It makes little difference in the fat content
  whether the skin is removed before or after
  cooking

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Cooking terms

• Barding is covering cuts of lean meat and game
  birds with pieces of bacon to keep the flesh
  moist during the cooking process.
• Basting is spooning the cooking juices over meat
  and game during roasting.

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What do they have in common?

• Barding and Basting are both cooking terms. They
  both involve pouring liquid and flavoring over
  top of the meal you are preparing to either
  moisten or add some flavor.

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Explain the Process for Stuffing Poultry

• The USDA recommends cooking your stuffing outside
  of your bird for the best cooking results.
• When stuffing the turkey or bird stuff it loosely
  so that it cooks thoroughly.

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How Do You Truss a Whole Bird?

• Definition of Trussing a Bird
• To tie a birds legs with string or twine so that
  they look more presentable.
• This is an old-fashioned method.
• Trussing makes the legs and wings more
  presentable by holding the legs and wings closer
  to the body.

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Now a days

• Chefs say not to truss the legs because it is
  easier to just fold the wings under the body.
• When legs are trussed together it takes longer to
  cook.

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What is the USDA Meat and Poultry Hotline and
what type of questions does it handle?

• USDA's Meat and Poultry Hotline is a toll-free
  telephone service that helps consumers prevent
  foodborne illness, specifically by answering
  their questions about safe storage, handling, and
  preparation of meat and poultry products. The
  Hotline may be reached by calling

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• 1-800-535-4555 (voice),
• 1-800-256-7072 (TDD/TTY).
• Callers may speak with a food safety specialist
  from 1000 a.m. to 400 p.m. Eastern Time,
  weekdays. Recorded messages are available at all
  times.

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How do I prevent cross-contamination?

• Wash hands before preparing food, after touching
  your body, hair, raw meat, or raw eggs.
• Wash and sanitize dishes and utensils thoroughly
  after they touch raw meat or raw eggs.
• Wash and sanitize any surface that has been in
  contact with poultry before using it for another
  purpose.