To Freeze whole Birds - Lock wings and fold neck skin over wing tips. Tie legs and pad ends with paper to prevent puncturing of the wrapping. Wrap birds in moisture-vapor proof material or put into freezer bags. If using plastic bags, press out as much air as possible before sealing tightly.

To Freeze disjointed Birds - Flatten pieces and place double thickness of wrapping material between pieces for easy separation later. Pad sharp ends of bones. Wrap in freezer material or put into freezer bags or other containers. Chicken and turkey should be used within 1 year, duck and goose within 6 months.
Package giblets (except livers) separately, since they should be stored no longer than 3 months. Package livers and use within 1 month.

To Thaw Poultry - Which was purchased fresh and frozen at home, keep in freezer wrapping and place in refrigerator 1 to 3 days. Or immerse wrapped poultry (tightly sealed) in cold water 2 to 6 hours. Wrapped bird may also be placed in a double paper bag and thawed at room temperature, allowing 1 hour per pound.

To Cook Frozen Poultry - Follow directions on package, if available, when poultry is commercially frozen. Do not thaw commercially stuffed birds before roasting. Thaw unstuffed birds only until flesh is pliable, then cook the same as for fresh poultry.

BACK