Poultry Facts and Cooking Tips
Recommended Seasonings for Poultry: Tony's offers an excellent variety of chef prepared seasonings for poultry. Other complementary seasonings include: sea salt, peppercorns (pink, white, green, black, medley or lemon pepper), garlic, sage, thyme, tarragon, rosemary, oregano, citrus zest, ginger, cumin or curry.
Recommended Marinades for Poultry: Dry Rubs, Soy sauce, teriyaki, oil based dressings, citrus based, white wine based, spicy Jamaican 'Jerk', or other prepared marinades.
Recommended Serving Sauces for Poultry: Tony's Chef Prepared Sauces (Country Gravy, White Mushroom, White Wine, Béarnaise, or Hollandaise), fruit salsas, honey glazes, Thai peanut, sweet mustards, fruit sauces, chutney, and BBQ sauce.
Recommended Beverages:
Beers: Light Ales, and Lagers.
Wines: Light to full-bodied and flavored whites from dry to lightly sweet: Rieslings, Chardonnay, Sauvignon Blanc, Viognier, Italian Whites, Gewürztraminer, White Zinfandel. Light bodied and flavored red wines: Rosé, Pinot Noir, Beaujolais.
NUTRITIONAL INFORMATION:
| Size & Cut |
Calories |
Protein |
Fat |
Sat. |
Unsat |
Chol |
| Roasted Breast, 3 oz. |
| Chicken Brst. (skin on) |
140 gr. |
27gr. |
3 gr. |
0.9 gr gr. |
1.8 gr. |
73 mg. |
| Turkey Breast (skin on) |
135 gr. |
25gr |
3 gr. gr. |
0.9 gr gr. |
1.2 gr. |
59 mg. |
COOKING TIPS:
Start Fresh: Buy only very fresh, ice packed chickens from a reputable producer; there is a difference in quality and bacterial content. Removing the skin can also reduce bacterial levels and lower fat content.
Marinating: Marinate poultry a little longer than you would other meats, up to 24 hours.
Grilling: Skin on poultry is prone to flare-up on the grill, keep a close eye.
Cooking Times: It is important to cook poultry fully, but do not over cook. Over cooking dries and toughens poultry and reduces the nutritional content. Use a meat thermometer and only cook until juices run clear. 160 degrees for chicken breasts, 180°-185° for whole chickens and legs.
Cooking times vary due to individual conditions. Use the charts as a guide only. Your good judgement is essential.
GRILLING POULTRY:
For smaller poultry pieces you can use direct low to medium heat or indirect heat - for larger poultry use medium, indirect heat. Allow 3/4 to 1 pound of bone in poultry per person. Never guess! Check internal temperature with a reliable meat thermometer!
| |
Grilling Time |
| Whole Fryer |
1 to 1 1/2 hours |
| Chicken Parts |
25 to 35 minutes |
| Chicken Quarters |
30 to 45 minutes |
| Cornish Hen |
45-60 minutes |
| Whole Duckling |
3/4 to 2 1/2 hours |
| Duckling Quarters |
30-50 minutes |
OVEN ROASTING
Roast chicken on a rack at 325°F. Add a little water to roasting pan. Cover loosely with foil for 3/4 of cooking time.
| Type of Chicken |
Time |
Int. Temp |
| Whole Fryer |
1 to 1 1/2 hours |
180° to 185°F in thigh |
| *Loosely Stuffed |
1 1/2 to 2 hours |
180° to 185°F in thigh |
| Whole Roasting Hen or Capon (5 to 7 lbs.) |
2 1/2 to 3 1/2 hours |
180° to 185°F in thigh |
| *Loosely Stuffed |
3 to 4 hours |
180° to 185°F in thigh |
| Cornish Hens |
50-60 minutes |
180° to 185°F in thigh |
| *Loosely Stuffed |
80 to 90 minutes |
180° to 185°F in thigh |
| Chicken Legs |
30-50 minutes |
180° to 185°F in thigh |
| Chicken Breasts |
20-30 minutes |
160°F |
ROASTING DOMESTIC GAME BIRDS
Allow 1 1/2 to 2 pounds per person for goose & duckling, 1 to 1 1/2 pounds for pheasant.
| Roasting Domestic Game Birds |
Time |
Int. Temp |
Goose
10 to 12 lbs.
12 to 14 lbs. |
3 to 4 hours
4 to 5 1/2 hours |
160° to 180°
160° to 180° |
Duckling
4 to 5 lbs.
5 to 6 lbs. |
1 3/4 to 2 1/4 hours
2 to 2 1/2 hours |
160° to 180°
160° to 180° |
Pheasant
1 to 2 lbs.
2 to 3 lbs. |
1 to 1 1/2 hour
1 1/2 to 2 hours |
160° to 180°
160° to 180° |
ROASTING TURKEYS
Roast turkeys at 325° for 15 min / pound. Add one hour for stuffed turkey. Test internal temperature early and often for doneness. 180° in thigh and at least 165° in breast and stuffing.
| Weight |
Un-Stuffed (Hours) |
Stuffed (Hours) |
| 10 to 12 lbs. |
2 1/2 to 3 |
3 1/2 to 4 |
| 12 to 16 lbs. |
3 to 4 1/2 |
3 to 4 1/2 |
| 16 to 20 lbs. |
4 to 5 |
5 to 6 |
| 20 to 24 lbs. |
5 to 6 |
6 to 7 |
| 24 to 28 lbs. |
5 1/2 to 7 |
6 1/2 to 8 |
TURKEY BREAST
| Weight |
Un-Stuffed (Hours) |
Stuffed (Hours) |
| Bone in 8 to 10 lbs. |
2 to 3 |
3 to 4 |
| Boneless 2 to 3 lbs. |
1 to 1 1/2 |
|
| Boneless 4 to 6 lbs. |
2 to 3 hours |
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