until after they’ve been cleaned.
Q: What is the best way to store poultry in the fridge?
Poultry and other raw meats should always be stored on the
bottom shelf of the fridge, toward the back. This is a safety
measure intended to prevent any raw juices from dripping
onto foods below the meat. Fresh poultry in a Cryovac
package should remain fresh for a very long time—with
turkey, as long as a couple of weeks. Once opened,
however, it’s best to use poultry as soon as possible. I try to
use mine within 2 days of purchase.
Q: Is it a good idea to freeze poultry?
Freezing poultry is perfectly fine, though you should expect
it to lose some moisture and become tougher in the process
—freezing causes large ice crystals to form within the meat
that can pierce cells and cause fluid loss. If the meat isn’t
properly wrapped, you can also expect to see freezer burn
over time—the sublimation of ice into water vapor that
leaves the surface of the meat dry and stringy.
To get the best results when freezing poultry, you should
first break down whole birds. Smaller parts freeze faster,
minimizing ice-crystal formation. Airtight packaging is the
only way to prevent freezer burn, and though it may not
seem like it, plastic wrap is actually “breathable” (not that
you should try breathing through it!), allowing air to pass
through it at a very slow rate—that’s why that onion you
wrapped in plastic wrap still manages to stink up the whole
fridge. You’re much better off using heavy-duty plastic bags
specifically designed for the freezer or, better yet, a