Poultry

Local Season: Year-Round

Poultry is an inexpensive and quality source of protein and important vitamins and minerals. It is versatile and easy to prepare.

CHOOSE: Poultry that has been "inspected and passed" for wholesomeness. It is your guarantee that the meat comes from healthy birds and is processed under sanitary conditions.

AVOID: Poultry that has off-odors or shows signs of discoloring. Avoid poultry that shows cuts, bruises, bleeding, or excess pinfeathers.

In buying turkey, remember the larger the bird the more meat for the money.

Larger birds usually sell for a few cents per pound less, and also provide a higher proportion of meat to bone.

Common labeling terms for poultry include:

Young chickens — young chicken, Rock Cornish game hen, broiler, fryer, roaster, or capon.

Young turkeys — young turkey, fryer-roaster, young hen, or young tom.

Young ducks — duckling, young duckling, broiler duckling, fryer duckling, or roaster duckling.

Mature chickens — mature chicken, old chicken, hen, stewing chicken, or fowl.

Mature turkeys — mature turkey, yearling turkey, or old turkey.

Mature ducks, geese, and guineas — mature or old.