Selecting and Preparing Poultry
A good bird is the foundation of a successful dinner. You are looking for clean lines and a consistency in color that indicates fresh processing.
Check the temperature and the texture
Poultry should feel cold to the touch even through the packaging. If it feels room temperature or damp, the cold chain has been broken.
- sharp chef's knife
- cutting board
- instant-read thermometer
What goes in.
- 1 wholechicken or turkey, ideally chilled
- as neededkosher salt, for seasoning
The 165 Degree Standard
The only way to ensure the meat is safe and cooked through is to use an instant-read thermometer at the thickest part of the thigh, away from the bone.
The method.
Visual inspection
Check the skin. It should be creamy or pale yellow. Avoid gray or greenish tinges near the wing joints or tail, which are the first areas to spoil.
Tactile test
Press your thumb into the breast meat. If the dent remains, the meat is not fresh. It must rebound instantly.
Aromatics
Fresh poultry has almost no scent. If you smell anything sour, metallic, or ammonia-like, discard or return it immediately.
Preparation
Pat the skin bone-dry with paper towels before seasoning. Moisture is the enemy of crisp skin.
Other turns to take.
Bone-in Pieces
Look for joints that are intact. Shattered bone fragments are a sign of sloppy processing and will cause trouble when carving.
Boneless Breasts
Ensure the pieces are uniform in size so they cook evenly in the pan.
When it doesn't go to plan.
Keep raw poultry in the bottom drawer of your refrigerator to prevent juices from dripping onto other ingredients.
Do not wash the bird under the faucet; it spreads bacteria throughout your sink area and does nothing to clean the meat.
If the bird has frozen patches, it has been thawed and refrozen. Avoid these as the texture will be mealy.
The ones that keep coming up.
Why is the skin sometimes sticky?
Stickiness is the first sign of bacteria buildup. If the surface feels tacky, the poultry has passed its prime.
Does skin color matter?
Not significantly. Color often varies based on the feed, ranging from stark white to deep yellow, but the texture should always be firm.
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