Chicken, turkey, cornish game hens, and duck. Hormone free, free-range organic chicken is the best way to go if you can afford it. It's better in flavor and much healthier for you. Fresh is best even when you have to get a turkey. The age of the poultry determines your cooking method.
Type
Age/
Size
Characteristic Cooking
Method
|
Chicken, pousin
|
Under 6 weeks
1 lb
|
Very tender
|
Broil, grill, roast, sauté
|
|
Chicken, rock Cornish game hen
|
4-5 weeks
1-1 1/2 lbs
|
Very tender
|
Broil, grill, roast, sauté
|
|
Chicken, broiler
|
7-9 weeks
11/2 lbs � 2 lbs
|
Very tender
|
Broil, grill, roast, sauté
|
|
Chicken, fryer
|
9-12 weeks
3-4 lbs
|
Very tender
|
Broil, grill, fry, roast
|
|
Chicken, roaster
|
10-20 weeks
Over 5 lbs
|
Very tender
|
Braise, fry, roast, stew
|
|
Chicken, capon (don�t eat this�it�s a castrated male)
|
|
|
|
|
Turkey, young hen or Tom
|
14-22 weeks
7 � 25 + lbs
|
Very tender
|
Roast
|
|
Turkey, yearling
|
Fully mature over 15 months
12-15 +
|
Very tender
|
Roast
|
|
Duckling
|
8-16 weeks 2-6 lbs
|
Tender
|
Roast
|
|
Young Goose
|
Over 6 month, 4-14 lbs
|
Tender
|
Roast
|
|
Pheasant
|
6 weeks, 2-3lbs
|
Tender
|
Braise, roast
|
|
Squab
|
Under 6 weeks, under 1 pound
|
Light, tender meat
|
Broil, grill, roast, sauté
|
Cooking / Serving Temperatures
POULTRY
|
|
|
Chicken and Duck
|
165º F to 170º F
75º C to 80º C
Cook until juices run clear
|
Turkey
NOTE: A 12-lb turkey can easily
handle 60 to 90 minutes of resting. And covered with tinfoil during that time
the temperature can rise 30 degrees.
|
165º F to 170º F
75º C to 80º C
Cook until juices run clear and
legs move apart easily.
|
|
