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Description
- Turkey meat is not as fine grained and moist as chicken.
- Unlike most poultry, chicken and turkey are just as good for everyday meals as for special occasions.
- Chicken and turkey are available fresh and frozen. Always choose a plump, meaty bird with smooth, unblemished even-textured skin.
- The flesh should be firm without any off-odours. The wingtip should be flexible.
- Fresh poultry should have moist skin. Wet skin could mean it was frozen.
- When buying frozen poultry, make sure that the wrapping is sealed and intact, that there is no trace of ice crystals, frost or decolourising (indicating freezer burn).
- Allow about 454 g (1 lb.) per person for whole poultry. An uncooked 454 g (1 lb.) poultry "roast" serves three to four.
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Poultry
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