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:: Turkey ::

   Searing poultry
     When searing poultry, remember to use higher heat for leaner cuts, such as cutlets, and lower heat for fattier cuts, such as thighs.

   When a grilled turkey is about two-thirds done

 

    Cut the string or skin binding the legs. This will allow heat to reach the back and interior of the bird.

   To make sure it has cooked thoroughly.
     Grilled poultry tends to brown deceptively fast on the outside.
    :: Safety ::

   How to conserve poultry
    Fresh poultry is one of the most perishable foods. After buying it, wrap it in plastic bag and store it in the refrigerator for up to 2 days.

   Do not freeze dishes with mayonnaise
  Try to avoid freezing poultry dishes that include mayonnaise or hard-cooked eggs.