How much do I buy?

3-4 ounces of lean, bone-less poultry is the recommended serving for nutritional value. You can figure the number of servings by the bird's weight. Cornish game hens and poultry, you'll need about a pound per serving. To serve 2-3 servings of duck, you'll need 4-5 pounds. A 1 ½ lb pheasant will serve only one.

How do I purchase poultry?

It should always be kept refrigerated and look fresh. Select trays with little liquid at the base. It should have plump, tight skin. DO not buy torn packages. Frozen liquid in the package suggests it has been previously frozen.

How do I store poultry?

It is best to cook it within two days of purchase. You can freeze it. Place it in the coldest part of the refrigerator in the package you purchased it in to prevent contamination. If you freeze it, label what kind of bird it is, the date, and weight. If you freeze organs, place the livers in a separate container than the other parts.

How do I thaw poultry?

Defrost it in the refrigerator and make sure it is thawed before grilling. Allow 12-16 hours for a whole bird and 4-9 hours for parts. A 10-12 lb turkey needs 1-2 days, 13-16 lb needs 3-4 days, 17-20 lb needs 4-5 days. Turkey parts need 1-2 days and a whole duck weighing in at 4-5 lbs needs 24-36 hours. You can defrost it quickly in a watertight container with very cold water, changing it often. Do not thaw it at room temperature or in warm water, these are great conditions for bacteria to grow. Refrigerator set on 36-40F Freezer at 0F Giblets 1-2 days 3-4 months Duck and pheasant 1-2 days 6 months Cornish game hen 1-2 days 9 months Turkey/Chicken pieces 1-2 days 9 months Chicken/turkey(whole) 1-2 days 12 months