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Email Hen House Market - Butcher block - Cooking techniques

 
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Cooking Techniques - Poultry
Poultry - Turkey Parts
Cooking
Methods
Half Breasts
Whole Breasts
Cutlets
Baking
325o F.
18-20 minutes per lb
350o F.
18-25 minutes per lb.
375o F.
6-8 minutesper lb.
Sautéing
Not recommended
Not recommended
2-3 minutes per side at medium high
Braising Brown
8 to 10 minutes, then simmer 20-30 minutes per lb.
Brown 15 minutes, then simmer 20-35 minutes per lb.
Not recommended
Poaching
25 to 35 minutes per lb.
25 to 35 minutes per lb.
Not recommended
Broiling Broil
6 to 8 inches from heat source 20-30 minutes per lb.
Not recommended
Broil 3 to 5 inches from heat source 2 to 4 minutes per lb.
 
 
 
 
Cooking Methods
Wings
Thighs
Drumsticks
Baking
350o F. 1 1/2 hours, loosely covered, then uncovered for 1/2 to 3/4
325o F. 1 1/4 hours, loosely covered, then uncovered for 1/2 to 3/4
325o F. 1 1/4 hours, loosely covered, then uncovered for 1/2 to 3/4
Sautéing
Not recommended
Not recommended
Not recommended
Braising
Brown 15 to 20 minutes, then simmer 75-90 minutes
Brown 15 minutes, then simmer 40-50 minutes
Brown 20 minutes, then simmer 70-80 minutes
Poaching
1 1/2 to 1 3/4 hours
1 1/2 to 1 3/4 hours
1 1/2 to 1 3/4 hours
Broiling
Precook 1 hour. Broil 6 to 8 inches from heat source 15-20 minutes
Precook 1 hour. Broil 5 to 6 inches from heat source 15-20 minutes
Precook 1 to 11/2 hour. Broil 6 to 8 inches from heat source 15-20 minutes