4 things to remember to keep poultry fresh

July 29, 2015

You bought that poultry to eat, not to throw away. Here's how to keep it fresh, and how to store it so that nothing goes to waste.

4 things to remember to keep poultry fresh

1. Be poultry wise

  • Whole, uncooked chickens or turkeys can be frozen for up to a year. If you plan to freeze a bird for more than a few months, remove the giblets and freeze separately.
  • Cooked chicken and turkey, properly wrapped, can keep in the freezer for two to three months.
  • Be sure to remove all air from the freezer bag before popping it into the freezer.

2. Quickly get cooked turkey to the fridge or freezer

You have about two hours from the time you remove a turkey from the oven to safely serve and refrigerate or freeze your leftovers. This includes turkey, stuffing, and gravy. Here's why: Bacteria grow fast. They can multiply to undesirable levels on perishable food left at room temperature for more than two hours and can cause food-borne illness. Here are some more tips on handling turkey or other poultry:

  • Before refrigerating or freezing: Remove the meat from the bones. Legs and wings may be left whole.
  • If you're freezing turkey and stuffing, wrap each separately, using heavy foil or freezer wrap, or place it in a freezer container.
  • For best quality, use frozen turkey and stuffing within a month. It will lose moisture after that, thereby diminishing texture and flavour. Use refrigerated leftovers within three days.

3. Don't unwrap before thawing

  • Thaw poultry in its original freezer wrapper. Defrost in the refrigerator or in cold water.
  • Keep the wrapper tight until poultry is defrosted, unwrapping when the job is complete.

4. Not all frozen meats need to thaw before cooking

  • Frozen chicken pieces can be held under running water to separate, then cooked as usual, adding just five minutes to the cooking time.
  • Whole roasts, while best if thawed, can be cooked frozen.
  • Lower your cooking temperature below what you would use for a fresh roast, then add more cooking time onto the time your roast spends in the oven.

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