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Chicken and Turkey Buyer’s Guide

Here are some guidelines for getting the most out of your chicken and turkey purchases at the supermarket.

In an impressive statistic, it is reported that North Americans now consume nearly 100 pounds of poultry per capita annually. And with good reason: chicken and turkey—both white and dark meat—are good sources of protein, low in fat and calories, particularly sans skin and unbreaded. But simple succulence, economy and sheer versatility are the fundamental reasons why poultry is so well loved.

Storage Tips for Poultry

Refrigerate or freeze poultry as soon as possible after purchase.

If freezing poultry for longer than two weeks, wrap in heavy-duty foil, freezer paper or freezer bags to prevent freezer burn.

Frozen poultry should be defrosted in the refrigerator, never at room temperature, to prevent bacterial growth.

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