All poultry is subject to contamination by harmful bacteria. Salmonella has been particularly linked with raw or undercooked chicken and turkey, but it is killed at about 160ºF. Cold temperatures inhibit bacterial growth, so refrigerate poultry as soon as possible after purchase.
Brining is one of the best ways to ensure moist meat, especially with whole birds. A seasoned brine includes water and salt along with flavored liquids such as orange juice, apple cider or wine plus herbs and spices. The salt in the brine breaks down some of the proteins in the meat, allowing the meat cells to absorb the brine, resulting in juicier, more flavorful meat.
Cooking times in most recipes are based on room-temperature poultry. Poultry not at room temperature, especially large turkeys, will take longer to cook, and the surface will cook far more quickly than the interior. The time required to bring refrigerated poultry to room temperature depends on the part. A skinless thigh may be at room temperature after 15 minutes, but a whole turkey may take 2 hours.
A generous sprinkling of salt and pepper bring out the inherent flavor of poultry. Coating the outside of a bird with a blend of spices, herbs and either butter or oil layers on delicious complex flavors. Individual parts can benefit from a robustly seasoned marinade, but watch the clock to avoid overmarinating, which can affect the texture.
Allowing poultry to rest after cooking – from 4 or 5 minutes for a breast to up to 2 hours for a large turkey – is crucial to ensure properly cooked and juicy meat. During this resting period, the juices redistribute and the meat finishes cooking, reaching its ideal doneness temperature.
All poultry should be cooked to a minimum temperature of 165ºF to kill food-borne bacteria such as salmonella. Be careful not to overcook poultry or the meat will be dry. To test for doneness, use a thermometer for absolute certainty.
Whole Birds: Insert an instant-read thermometer into the thickest part of a thigh, not touching any bones. It should register 170ºF for a chicken or duck, 180ºF for a turkey.
Bonless Cuts: Press on the center with a fingertip. The meat should feel firm and spring back.
Bone-in Cuts: Make an incision near the bone. The meat should appear opaque, with no sign of pink, and the juices should run clear.
Best for stir-frying: cubed boneless breasts.
Best for panfrying: cutlets and pounded boneless cuts.
Best for grilling: bone-in cuts, butterflied whole birds.
Best for roasting: whole birds, wings, bone-in cuts.
Best for braising: bone-in thighs and legs.
Greek flavors: garlic, oregano and lemon.
Asian flavors: ginger, garlic and soy.
Latin flavors: cumin, lime and chilies.
Italian flavors: Tomatoes, red wine, rosemary and oregano.
