Lilydale - Premium Canadian Chicken and Turkey Products | Cooking Tips

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Cooking Poultry


Cooking a whole chicken

Preheat the oven to 350° F (180° C). Season appropriately. Bake 20 minutes per pound (45 minutes per kilogram) or until internal temperature reaches 180° F (82° C). Do not cook frozen chicken in the microwave or in a slow cooker. 

However, chicken can be cooked from the frozen state in the oven or on the stove. Cooking time may be about 50% longer than stated above. To ensure a chicken is done, always use a meat thermometer.

Cooking a whole turkey

The general rule of thumb for cooking a stuffed turkey is 30 - 40 minutes per kilogram (15 to 20 minutes per pound), at a temperature of 160 C (325 F).  If you choose to baste your turkey, limit the number of times you open your oven (once an hour is sufficient).

Check for doneness 1/2 hour before turkey is expected to be done. Uncover the turkey and allow it to brown.

Cooking chicken or turkey parts 

Preheat the oven to 350° F (180° C). Arrange chicken pieces in a single layer on a shallow oven roasting pan. Cook for 60 to 70 minutes, or until chicken can be easily pierced with a fork and juices run clear. Let stand 3 to 5 minutes before serving. 

Crumbled ground chicken or turkey should be cooked until no pink color remains.

Using a meat thermometer 

Insert an oven-safe meat thermometer into the deepest portion of the thigh, not touching bone, and allow it to come to temperature for an accurate reading. 
• The internal temperature should be 180º F (82º C) 
• For a stuffed turkey, take a reading of the stuffing as well.  The centre of the stuffing should be 165º F (75º C)

Cooking with Herbs 

No doubt you have heard that it is a good idea to reduce your salt intake. Although salt is considered important in our daily diets, too much can have a negative effect. For some of us it is not difficult to adhere to a dietary salt reduction, but for others however, it may be a real challenge as our palates appear to require the flavour enhancement. Cooking with herbs can provide a natural and healthy substitute. 

As you know, cooking is about personal taste, and this also applies when cooking with fresh herbs. If you are apprehensive about cooking and baking with fresh herbs, trust your senses. One of the best ways to introduce you to the of use fresh herbs is to select one of our many recipes that uses fresh herbs. One that we know your family and friends will enjoy is the Baked Lemon and Garlic Lilydale Chicken  that is gently infused with fresh oregano, rosemary, garlic and parsley. 

Understanding the origin of the herb, and culture from where it was born, often determines the flavours of the food. For example, fresh basil is to Italian cooking as fresh tarragon is to French cooking. If you are in doubt when experimenting with fresh herbs, chase the culture! And remember, you’re the boss. If you like the flavour, go ahead and use any herbs you like!

Fresh herbs: Have fun, experiment and learn to cook with fresh herbs. Don’t be fooled into thinking that using fresh herbs is only for the gourmet or exotic cook! Just look at what is available now in the produce section of your grocery store. At minimum, you will find baby dill, basil, sage, thyme, rosemary, tarragon chives and mint. For the majority of us who cook on a regular basis, it is important that we prepare wholesome and nourishing meals. Cooking with fresh herbs, truly compliments the many Lilydale Products you have to choose from and will go a long way to ensure your desire to serve delicious food. 

Although you can introduce fresh herbs into the cooking process at any time, we recommend you add them toward the end. This provides immediate flavor and tantalizing aroma and will reduce the need for the addition of extra salt.