Poultry consumption grows every year and with good reason. Whether it is chicken, game hens, or turkey, cooks love poultry. It is easy to cook, versatile, economical, and delicious.

Uncooked poultry is highly perishable and should be stored in the coldest part of the refrigerator for no longer that 2 days. Frozen poultry should be thawed in the refrigerator, not at room temperature. Frozen poultry can also be defrosted under cold running water. The water should be changed frequently.

A large turkey could take 3 days or more to thaw in the refrigerator. Never refreeze thawed uncooked poultry. Cooked poultry should be cooled quickly, covered and refrigerated no more than a few days.

Poultry is cooked when the thickest part of the meat is no longer pink, the juices run clear, and the drumsticks twist easily in their sockets. A quick read thermometer inserted into the thickest part of the thigh (but not touching any bone) should read at least 175 degrees. A turkey will continue to cook after being removed from the heat source, and should reach 180 degrees in about 10 to 15 minutes after removal from the heat source. That is enough time for you to make the gravy.

When estimating the amount of poultry needed, the rule of thumb for turkey is one pound uncooked weight per person. For Cornish hens, plan on one hen per person. With chicken plan on one half pound (bone in weight) per person. One half breast, or two drumsticks, or four wings are considered a serving. With skinless, boneless chicken breasts plan on one and one half per person. (There are lots of recipes to use any leftovers.)

Poultry must be fully cooked. The easiest way to check it is either with a quick read thermometer, or a slit in the thickest part to observe the color. When poultry is fully cooked it is no longer pink.