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Cooking Tips
Meat & Poultry Selection

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Look for beef that is bright red, firm and velvety in appearance. It should be fine grained, evenly marbled with fat and with a moderate covering of white or cream colored fat over the exterior.


Look for veal that is light pink in color, fine grained and firm in texture without too much inner marbling or outside fat.


Look for lamb that may be light to dark pink but with firm white to cream colored fat that is firm but not too thick. Avoid dark red meat or yellowish fat.


Look for pork with firm and fine grained flesh that may range in color from light grayish pink to a rosy hue. The lean should be well marbled with streaks of firm white fat and an outer layer of fat that is not too thick. Pork should always be well cooked (preferably using a meat thermometer to an internal temperature of 150o or more) to kill trichinae which often infest pork.


Look for poultry that is plump in shape with firm looking meat. Chicken should have a rich yellow covering; turkeys are usually white, often with a bluish cast. In young birds, the breastbone should be soft and flexible.


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Roast Poultry Timetable

Wipe poultry with a clean, damp cloth. Insert the meat thermometer between the leg and body in the thigh muscle.

RoastsWeight in PoundsApprox. time for
Stuffed Bird at 325o F.

Chicken, Roaster2 1/2 to 4 1/2 lbs.2 to 3 1/2 hours.
Capon4 to 8 lbs.2 1/2 to 3 1/2 hour.
Turkey6 to 8 lbs.3 to 3 1/2 hours.
Turkey8 to 12 lbs.3 1/2 to 4 1/2 HRH.
Turkey12 to 16 lbs.4 1/2 to 5 1/2 HRH.
Duckling4 to 5 lbs.2 to 3 HRH.
Goose6 to 8 lbs.3 to 3 1/2 HRH.
Goose10 to 12 lbs.3 3/4 to 4 1/4 HRH.
Unstuffed approx. 1 hour less cooking time.

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