Perfect Poultry
When cooking skinless poultry pieces, be careful not to over cook.
Use tongs to turn poultry, not a fork. You lose flavorful juices when you pierce the meat with a fork.
A marinade will help keep poultry moist.
Use a meat thermometer to find the internal temperature of the meat. Chicken and turkey breasts should be cooked to an internal temperature of 170 degrees, whereas whole birds, thighs, legs and drumsticks need to be 180 degrees.
Always cook poultry until no longer pink.
Published 07/22/09
