Poultry o Eviscerate: To remove the

entrails from the body

• Refers to all the domesticated birds
raised for their meat.
Composition of Poultry
• The composition of poultry (muscle tissue,
connective tissue, etc.) is similar to meat.
• Pigments
✓ Turkeys and chickens have both
white and dark meat.
✓ Lightness or darkness
dependent on the amount of
myoglobin content in the muscle.
cavity.
Preparation of Poultry
• Check internal temperature at least 165
F (74C).
• Prestuffed should never be thawed but
should be prepared according to
package directions.
is Changes During Preparation
• Properly prepared
✓ tender and juicy
• Overcooking
✓ dry, tough, and stringy.
• Fat that naturally melts off the bird during
heating can be used to baste the poultry
or to create sauces.
✓ Basting - adds flavor, helps keep
the meat tender and moist.

Determining Doneness

• Poultry should always be heated until

well done
✓ to enhance flavor
✓ to minimize the risk of foodborne
bacterial illnesses.
• Doneness may be determined by
✓ internal temperature, color
changes, and/or touch and
time/weight tables.
• Poultry is sufficiently cooked when the
Purchasing Poultry internal temperature reaches a minimum
Types and Styles of Poultry of 165F (74C) for at least 15 seconds
• A thermometer placed in the center of
• “Type” refers to whether it is: any stuffing must reach a minimum
✓ Fresh temperature of 165°F (74°C).
✓ Frozen
✓ Cooked Storage of Poultry
✓ Sliced
Refrigerated
✓ Canned
✓ Dehydrated • Fresh, ready-to-cook poultry can be kept
• “Style” describes the degree to which it safely in the refrigerator at 40°F (4°C) or
has been cleaned or processed: below for up to three days.
✓ Live ✓ Repackaging increases the risk of
✓ Dressed bacterial contamination.
✓ Convenience categories • It is best kept in the bottom portion of the
✓ Ready-to-cook refrigerator to prevent its drippings from
contaminating other foods.
Frozen

• Frozen whole poultry can be stored from

six to twelve months at 0°F (18°C).
✓ Leftover cooked poultry can be
frozen for up to four months.
• Breaded or fried poultry should never be
thawed and refrozen.

Thawing

• Defrosting is recommended in the

refrigerator.
• One day to defrost an average chicken.
• One day for each five pounds of turkey.
• Once defrosted, poultry or any other
meat should not be refrozen unless it has
been cooked.