Poultry Pointer

The number one rule to remember in preparing poultry is to cook it at the lowest possible temperature for the least amount of time.  Poultry is a delicate protein and can become tough when abused by high heat and extra-long cooking periods.  Should you see a trace of pink around the bone of a bird that has tested done, don't worry, that's just caused by a chemical reaction and has no effect on the flavor of the bird.

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