Tips from the Kitchen


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To cook poultry to its fully cooked and safe temperature, we recommend using a meat thermometer and following the tips below.

  • In the oven: 325° F is the lowest oven setting to safely cook poultry.

  • On the stovetop: When sauteing, make sure the product is cooked all the way through. High heat will brown the poultry, but after this occurs, turn down the heat. Covering the pan can also help the meat cook inside.

  • In the microwave: Follow a recipe for temperature and setting, stirring or rotating to be sure there are no cold spots.

  • On the grill: Grill chicken and turkey over medium-hot charcoal, or follow manufacturer's directions on a gas grill to avoid overcooking the outside, while undercooking the meat inside. (Coals are medium-hot when you can hold your hand over them comfortably for 3 to 4 seconds.)

  • Bring leftovers to a boil. Bring soups, sauces and gravies to a boil before serving them again, and heat leftovers such as casseroles to 165° F.

  • Check for doneness. Watch for these signs that indicate poultry is fully cooked:

    • Juices run clear.
    • A meat thermometer registers the proper poultry temperature.

To cook poultry to its optimum quality and safe temperature, we recommend using a thermometer to ensure doneness. This should be placed in the thickest part of the cut without touching bone. Refer to the below chart for appropriate endpoint temperatures by poultry cut.

 
 180° F Whole Chicken, Turkey, Cornish
 180° F Drums, Legs, Thighs, Wings, Breasts
 170° F   Boneless Thighs, Boneless Breasts
 170° F   Ground Chicken, Ground Turkey
 140-165° F   Foods held warm to serve
 
 

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