Poultry - NuWave Elite 20501 Manual

Tips for Poultry
Poultry should be turned halfway
through cooking time for even browning.
To use your favorite dry seasonings on
frozen poultry, run meat under cold water
first. This will allow seasonings to adhere.
Brush sauces on fresh poultry so the
seasonings bake right in.
To save time and for extra flavor,
marinate poultry in a sealed bag or
container and freeze into separate
servings. When ready to prepare, refer
to the cooking guide for appropriate
cooking times.
To prevent poultry from browning too
fast, place aluminum foil over the top.
Be sure to secure aluminum foil to
the sides of the rack or extend outside
the oven to prevent the internal fan
from moving foil around during the
cooking process.
Turkey Tip: Start cooking turkey, breast
side down, for the first half of cooking
time. When you flip turkey breast side
up, if there are giblets, the insides should
be thawed enough to remove them at
this time. During the last 20 to 30 minutes
of cooking, stuff cavity with your favorite
stuffing and resume cooking.
Poultry: White meat will be white; thigh
meat near the bone will have no pink
color, and the juices will run clear.
*Using a meat thermometer is essential
for checking the internal temperature
(Chicken: 165 degrees, Turkey: 160
degrees) of the meat.
[Photo: Breaded Chicken Breast]

Poultry