Let's Talk Turkey!

USDA United States Department of Agriculture Let's Talk Turkey A guide to understanding USDA poultry grades, terms & cooking recommendations. Grade A is the most common US DA grade of poultry available in retail U S D A stores. Grade A whole birds are TURKEY GRADE Thighs plump & "meaty." They have significant fat under the skin, which provides moisture during cooking. The birds are symmetrical, with good bone structure. CONTAINS UP TO 3% RETAINED WATER U S D A GRADE KEEP REFRIGERATED GRADE LEAN Grade A boneless poultry products are free of bone, cartilage, tendons, bruises & other defects. Young birds are tender poultry, suitable for all cooking methods-especially broiling, barbecuing, roasting, frying or grilling. Young chickens are labeled as cornish game hen, broiler, fryer, roaster, capon & young hen/chicken. Young turkeys are labeled as young tom/hen/turkey or fryer-roaster. Common cuts like breasts, cutlets or tenders are typically made from young birds. Mature birds are less tender & best when used for stewing or baking. Mature chickens are labeled as stewing chicken, baking chicken or mature chicken/hen/fowl. Mature turkeys can be labeled as yearling turkey, mature turkey or old turkey. Their flavor is often preferred for soups, casseroles, salads or sandwiches. 170 160 180 Tip #1 Tip #2 150 Try a dark meat cut, such as legs or thighs, when grilling. The slightly higher fat content will help the meat stay moist. Cook with the skin on to keep meat moist & flavorful. cook to Just remove it before 165° serving to eliminate extra fat & calories. Agricultural Marketing Service's How to Buy Poultry - www.ams.usda.gov/AMSV1.0/getfile?dDocName=STELDEV3002966 FoodSafety.gov - http://www.foodsafety.gov/keep/charts/mintemp.html Sources 140