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Questions tagged [poultry]

37 questions
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Recalling poultry known to have Salmonella

In the recent news, there was 91k pounds of turkey recalled because it was known to contain Salmonella, If I've always been told to cook my poultry to full doneness to kill off Salmonella and other baddies, so why is meat often recalled if its…
Gary Bak
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Measuring temperature of diced chicken

I purchased an analogue instant-read meat thermometer (link to the precise product). I fried some diced chicken in a little lime juice and olive oil in a frying pan on a medium-high heat. I periodically measured the temperature by sticking the end…
lemon
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I have two days to thaw a 16 pound turkey; Can I start thawing it in cold water, and do the rest in the fridge?

The calculator here: http://www.butterball.com/how-tos/thaw-a-turkey says I need about four days of thawing, and I only have two. Can I cold water thaw it at the start, and let the rest thaw in the fridge?
Anon
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How to set up the sous vide bath for guineafowl breasts?

I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in a bath of ~65-70°C for some 30-120minutes. This…
NebuK
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How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature?
Gerry
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How to cook a tender quail?

I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the outside and then cook for about 20' in a flavor full broth (onions, wine, other vegetables…
BaffledCook
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Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date?

I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thursday (three days from now). I wanted to make sure it wouldn't go bad, so I did some…
TylerJNA
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How to tell if baked drumsticks are done?

I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its doneness. I did some research on this, and found that the juice should run clear;…
夢のの夢
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Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a reason for this? Is such a combination by its very…
jake
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Frying a rooster rather than roasting?

I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so much meat tenderizer that the meat tastes like meat tenderizer(which is not a pleasant…
Caters
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How to get that crispy skin on a roasted turkey or chicken

I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this: Some of the things I have tried: butterfly and roast at 500 (Alton Brown method) pat dry and brush with oil before roasting…
rbp
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Quail dries out when cooked

What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though advice about other cooking methods is also…
Shokhet
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Soul vide without the bag

I am experimenting with the sous vide style of cooking with fairly great results. I am wondering if I can cook poultry, (a turkey),without the bag, just submerging it into the water. I know it will float, but I could place a vacuum bag on top of it…
Hutchette
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How should I modify roasting time in this roast goose recipe?

I have an 11½-lb goose that I would like to roast. I'm planning to use a technique from Cook's Illustrated magazine, which calls for a 10- to 12-lb bird, and for which the roasting proceeds as follows: Stuff and truss goose Roast breast side down…
Michael Seifert
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Seasoning chicken in sous vide?

Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
myklbykl
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