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Poultry
Tips for Poultry
Poultry should be turned halfway through the cooking process for even browning. When
adding your favorite dry seasonings to frozen poultry, lightly brush with oil or sprinkle cold
water on it beforehand; this will allow seasonings to adhere.
Brush sauces onto fresh poultry so the seasonings bake right in.
To save time and to add extra flavor, marinate poultry in a sealed bag or container and freeze
into separate servings. When ready to prepare, refer to the Quick & Easy Cooking Guide for
appropriate cooking times.
To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to
secure the aluminum foil to the sides of the cooking rack or extend the aluminum foil outside
of the oven. This will prevent the internal fan from blowing the aluminum foil around during
the cooking process.
Turkey Tip: Start cooking the turkey, breast side down, for the first half of the cooking
process. When you flip the turkey breast side up, if there are giblets inside the turkey, they
should be thawed enough for easy removal at this time. During the last 20-30 minutes of the
cooking process, stuff the cavity with your favorite stuffing and resume cooking.
Poultry: When completely cooked, white meat will be white; thigh meat near the bone will
have no pink color, and the juices will run clear.
*Using a meat thermometer is essential for checking the internal temperature of the meat to ensure
that it has been thoroughly cooked to 165˚F.
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