All Locations
Date Printed
3/17/2010 3:54:45 PM
3/17/2010 3:54:45 PM
Email Hen House Market - Butcher block - Cooking techniques
Cooking Techniques - Poultry
Poultry Cooking Techniques and Timetables
Whole Bird
To Roast: Preheat oven. Put bird, breast side up, on a rack in an open roasting pan. Roast according to the above chart.
To Simmer or Stew: Cook less tender and more mature poultry for 2-3 hours in a covered pan with enough simmering water to barely cover the bird. Cook more tender birds 45 minutes to 1 hour. Vegetables, herbs and spices may be added to the water to flavor poultry and broth.
*The U.S. Department of Agriculture does not recommend stuffing whole birds. It is recommended that stuffing be cooked separately to an internal temperature of 165F.
To Simmer or Stew: Cook less tender and more mature poultry for 2-3 hours in a covered pan with enough simmering water to barely cover the bird. Cook more tender birds 45 minutes to 1 hour. Vegetables, herbs and spices may be added to the water to flavor poultry and broth.
*The U.S. Department of Agriculture does not recommend stuffing whole birds. It is recommended that stuffing be cooked separately to an internal temperature of 165F.
Poultry Parts
To Broil: Use poultry halves or pieces. Set oven to broil, place poultry on rack 4-6 inches from heat. See chart for cooking times. Broil plain or brush with a sauce during last 10 minutes of cooking.
To Fry: Poultry pieces may be fried plain or with a coating of flour. Heat enough oil to cover bottom of the pan. Brown quickly on all sides and then lower heat and cook uncovered 30-45 minutes. Drain excess fat and serve. Poultry may also be deep fried by coating poultry with a thin batter of flour or crumbs and cooking a few pieces at a time in fat heated to 350F., or oven fried by coating poultry and placing it in a shallow pan. See chart for cooking times.
To Poach: Cook poultry slowly in a tightly covered pan with a small amount of moisture kept at a simmer, until poultry is tender.
To Bake: Arrange parts in baking dish and bake, uncovered. Approximate cooking times are listed in the chart below.
To Sauté: Brown in a skillet on both sides using small amount of oil preheated over medium-high heat, then cover and cook at medium-low. Best for small parts and boneless pieces cut in strips.
To Braise: In a large oven-proof pot with lid over medium heat, brown parts on all sides in a small amount of oil. Discard fat and pour in braising liquid such as wine or tomato sauce; bring to a boil. Cover and simmer over low heat or in a 325F. oven until tender and cooked through. To reduce sauce, uncover last 1/4-1/2 hour.
To Cook Ground Turkey: Crumble and sauté in non-stick pan, pan coated with non-stick spray or lightly oiled pan for 5-8 minutes. To pan fry or broil a 3 1/2 oz. burger, cook 3-6 minutes per side over medium heat. To bake in a meat loaf, cook loaf loosely covered for 1 hour and uncovered for 30 minutes in 325F. oven.
To Cook Smoked Turkey: Roast in a 350F. oven for three fourths the roasting time of fresh whole turkey or parts. To reheat cooked smoked turkey, place slices or pieces in a baking dish and sprinkle with water. Cover with foil and heat in 350F. oven for about 30 minutes.
To Fry: Poultry pieces may be fried plain or with a coating of flour. Heat enough oil to cover bottom of the pan. Brown quickly on all sides and then lower heat and cook uncovered 30-45 minutes. Drain excess fat and serve. Poultry may also be deep fried by coating poultry with a thin batter of flour or crumbs and cooking a few pieces at a time in fat heated to 350F., or oven fried by coating poultry and placing it in a shallow pan. See chart for cooking times.
To Poach: Cook poultry slowly in a tightly covered pan with a small amount of moisture kept at a simmer, until poultry is tender.
To Bake: Arrange parts in baking dish and bake, uncovered. Approximate cooking times are listed in the chart below.
To Sauté: Brown in a skillet on both sides using small amount of oil preheated over medium-high heat, then cover and cook at medium-low. Best for small parts and boneless pieces cut in strips.
To Braise: In a large oven-proof pot with lid over medium heat, brown parts on all sides in a small amount of oil. Discard fat and pour in braising liquid such as wine or tomato sauce; bring to a boil. Cover and simmer over low heat or in a 325F. oven until tender and cooked through. To reduce sauce, uncover last 1/4-1/2 hour.
To Cook Ground Turkey: Crumble and sauté in non-stick pan, pan coated with non-stick spray or lightly oiled pan for 5-8 minutes. To pan fry or broil a 3 1/2 oz. burger, cook 3-6 minutes per side over medium heat. To bake in a meat loaf, cook loaf loosely covered for 1 hour and uncovered for 30 minutes in 325F. oven.
To Cook Smoked Turkey: Roast in a 350F. oven for three fourths the roasting time of fresh whole turkey or parts. To reheat cooked smoked turkey, place slices or pieces in a baking dish and sprinkle with water. Cover with foil and heat in 350F. oven for about 30 minutes.
These are general guidelines; for best results, consult your instruction manual for specific directions and cooking times for your microwave. Place whole bird breast side down and parts skin side down with meatier pieces to the outside. Cover loosely with wax paper and cook according to the chart below. Halfway through cooking time, turn pieces skin side up and pour off excess drippings. Turn dish for even cooking. Cover with wax paper and continue cooking. When done, remove from oven and cover entire dish with foil. Let stand to complete cooking. Test for doneness after standing time; internal temperature should read 180-185F.