• Turkey meat is not as fine grained and moist as chicken.
  
  
• Unlike most poultry, chicken and turkey are just as good for everyday meals as for special occasions.

• Chicken and turkey are available fresh and frozen. Always choose a plump, meaty bird with smooth, unblemished even-textured skin.
  
  
• The flesh should be firm without any off-odours. The wingtip should be flexible.
  
  
• Fresh poultry should have moist skin. Wet skin could mean it was frozen.
  
  
• When buying frozen poultry, make sure that the wrapping is sealed and intact, that there is no trace of ice crystals, frost or decolourising (indicating freezer burn).
  
  
• Allow about 454 g (1 lb.) per person for whole poultry. An uncooked 454 g (1 lb.) poultry "roast" serves three to four.

Aromatical complement

• Poultry can be seasoned with garlic, tarragon, thyme and savoury.
  
  
• Baste poultry with lemon, lime or orange juice or with fruit vinegar.
  
  
• Baste with fresh fruit purée (peaches, plums or cherries) for a nice change.
  
  
• Roast chicken is delicious brushed with Dijon mustard, a honey-mustard mix, curry sauce, Cajun spices or Hoisin sauce.
  
  
• One way to keep the meat tender is to bard it with pats of butter.
  
  
• Bard poultry by inserting pats of plain or herb butter under the skin before cooking. To make herb butter, blend basil, dill, rosemary or tarragon with softened butter.

Stuffing

• A well-seasoned stuffing improves the flavour of poultry and gives it a more appetising appearance.
  
  
• Allow about 250 to 375 ml/kg (1to 1 _ cups/lb.) of poultry.
  
  
• Always cool the stuffing first.
  
  
• Stuff lightly to allow room to expand during cooking. Overstuffing could cause the bird to split, spoiling its appearance.
  
  
• You can remove the entire skin and wrap the stuffing with it before stuffing the bird. In this case, roast the chicken breast down in the cooking juices to prevent drying.
  
  
• Once stuffed, turn breast side down and truss (close the opening) with a needle and twine or with wooden picks to keep the stuffing in place.
  
  
• Stuffing can also be inserted under the skin. Stuff under the neck skin and along the breasts, being careful not to tear the fragile skin.
  
  
• Sausage meat, bread crumbs and cooked rice make good stuffing. Add seasonings and dried fruit to improve texture and bind with a beaten egg.
  
  
• Boneless breasts are perfect for stuffing. Mix butter or fresh cheese with crushed garlic and herbs for a quick and delicious stuffing. A blend of chopped mushrooms, garlic and herbs, or of chopped spinach and ricotta is just as tasty.

Marinade

• To season chicken parts, use a low-fat marinade of herbs, spices, juice or wine.
  
  
• For a hot spicy taste, blend crushed chillies, fresh chopped rosemary, garlic and olive oil.
  
  
• Blend plain yoghurt with curry and fresh coriande
  
  
• For a Mediterranean touch, blend olive oil, crushed garlic and chopped fresh herbs.

• Never interrupt cooking poultry to continue later because of the high risk of food poisoning caused by bacteria.
  
  
• If you don’t have a meat thermometer, the meat is done if the leg moves easily, the meat falls from the bone and the juices run clear, not pink.
  
  
• When cooked, cover with aluminium foil, making slits to release steam. Let stand about 15 minutes to allow the juices to settle for more moist, tender meat.
  
  
• Poultry to be served cold will stay moist and flavourful if covered with the skin and a sheet of aluminium foil while cooling.
  
  
• Don’t let cooked poultry stand at room temperature.
  
  
• Whatever the method, make sure that poultry is well-cooked. The interior temperature must reach at least 150°F/65°C to destroy salmonella ; there should be no trace of pink meat. A meat thermometer is best. Insert it into the thickest part of the meat, avoiding bones, fat or nerves.
  
  
• Remove the giblets before cooking.

• Like red meat, Poultry is an excellent source of protein and B vitamins (niacin, B6 and B12)
  
  
• It has less saturated fat and more polyunsaturated fat than other meat, but as much cholesterol.
  
  
• White meat is less fatty than dark meat.

• Bring poultry home from the store as quickly as possible. Refrigerate fresh poultry or freeze frozen poultry as soon as you get home.
  
  
• Poultry parts or a whole bird with the giblets removed can be kept in the refrigerator well-wrapped in plastic or aluminium foil. This keeps them fresh, tasty and nutritious.
  
  
• Always freeze poultry in a sealed freezer bag or wrapped in plastic film and aluminium foil.
  
  
• Never refreeze uncooked thawed poultry.

• There are several ways to thaw poultry. However, thawing in the refrigerator is the safest. It reduces the loss of liquid and germ growth. Allow 10 to 11 hrs/kg (5 to 6 hrs/lb.). Leave the poultry in its freezer wrapper and prick a few holes in the bottom to allow the liquid to drain.>
• You can also thaw in cold water, changing often. Allow about 2 hrs/kg (1hr/lb).
  
  
• Poultry labelled "frozen product" should be refrigerated and used within two days of its wrapping date.
  
  
• Cooked poultry freezes well.
  
  
• All thawed poultry should be cooked within 48 hrs.