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Most Often Purchased Retail Cuts of Poultry
and How to Cook Them |
The principles involved in cooking poultry are similar to those of cooking meat. 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.
Poultry includes chicken, turkey, duck, goose and Cornish game hens, with chicken and turkey obviously being the most popular. In contrast to meat, when cooking poultry one does not have to pay attention to tender and less tender cuts. Much of the popularity of poultry stems from its versatility. Poultry lends itself well to all methods of cooking, including, roasting, broiling, grilling, pan-frying, braising and stewing.
The most acceptable roasting temperature for poultry is 325 F. It should reach an internal temperature of 180 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.
Fryer (Broiler)
A young, tender chicken weighing approximately 2 1/2 - 4 1/2 pounds. Cook by any method.
Roaster
An older chicken which weighs 5 - 7 pounds. It yields more per pound than a fryer.
Cornish Game Hen
A small fryer-broiler weighing between 1 - 2 pounds. Usually stuffed and roasted whole.
Tom (Turkey)
A male turkey, generally of larger size than a female hen. There is no difference in tenderness between hens and toms. |
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| Cooking Methods |
Tender - Dry Heat *
Less Tender - Moist Heat
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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 |
Any Method
Any Method
Any Method
Any Method
Any Method
Any Method
Any Method
Any Method
Braise * Pan-Fry
Roast
Roast
Broil * Grill * Pan-Fry * Casserole |
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