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Poultry
Tips for Poultry
Poultry should be turned halfway through the cooking process for
even browning. When adding your favorite dry seasonings to frozen
poultry, lightly brush with oil or sprinkle cold water on it beforehand;
this will allow seasonings to adhere.
Brush sauces onto fresh poultry so the seasonings bake right in.
To save time and to add extra flavor, marinate poultry in a sealed
bag or container and freeze into separate servings. When ready to
prepare, refer to the Quick & Easy Cooking Guide for appropriate
cooking times.
To prevent poultry from browning too fast, place aluminum foil over
the top. Be sure to secure the aluminum foil to the sides of the
Cooking Rack or extend the aluminum foil outside of the oven. This
will prevent the internal fan from blowing the aluminum foil around
during the cooking process.
Turkey Tip: Start cooking the turkey, breast side down, for the first
half of the cooking process. When you flip the turkey breast side up,
if there are giblets inside the turkey, they should be thawed enough
for easy removal at this time. During the last 20-30 minutes of the
cooking process, stuff the cavity with your favorite stuffing and
resume cooking.
Poultry: When completely cooked, white meat will be white; thigh
meat near the bone will have no pink color, and the juices will run
clear.
*Using a meat thermometer is essential for checking the internal
temperature of the meat to ensure that it has been thoroughly cooked to
165˚F.
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