Grilled Chicken Antipasto Salad
Use your meat thermometer to ensure doneness and safely cook poultry to its optimum quality. Place thermometer in the thickest part of the cut, without touching bone. Make sure juices run clear.
|Temperature by Parts|
|Whole Chicken, Whole Turkey, Cornish Hen||180°F|
|Drums, Legs, Thighs, Wings||180°F|
|Breasts, Boneless Breasts, Boneless Thighs||170°F|
|Ground Chicken, Ground Turkey||165°F|
|Foods held warm to serve||140°-165°F|
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.