| A | B |
|---|
| Trussing | To hold a whole roasted bird together with twine or skewers; closes the cavity of the bird. |
| Grilling | A favorite cooking method of poultry during warmer months; means to cook above heat on a grate |
| Broiling | One of the quickest ways to prepare poultry; means to cook under direct heat |
| Duck | A type of bird with dark, succulent flesh. |
| Braising | A good cooking method for birds who have tough meat |
| Free Range | Poultry that has access to the outdoors; often has a different texture meat |
| Giblets | The edible internal organs of the bird(includes the heart, gizzard and liver) |
| Goose | High in fat but flavorful; A type of poultry that is always sold frozen due to its high fat content |
| Microwave | Cooking in this appliance will not allow the poultry to brown or develop a crust |
| Myoglobin | The result of oxygen stored in the reddish protein pigment of poultry bones; found in muscles that work hard |
| Poultry | Any bird raised for food consumption |
| Protein | The main nutrient found in poultry; helps body grow and repair itself |
| Roasted | A popular way to prepare poultry'; means to cook surrounded by heat in the oven |
| Rock Cornish Game Hen | A single serving. A Special breed of young, small chicken |
| Salmonella | The type of bacteria that can live in raw poultry. |
| Separately | This is how to store stuffing and poultry before roasting |
| Tom Turkey | Male bird that is popular on Thanksgiving |
| Organic | Raised without chemicals, antibodies, hormones or exposure to fertilizers or pesticides. |
| Breast or Meat | If written on the label this means that the poultry was ground without the skin |
