Chicken and Turkey

Both chicken and turkey are main dish staples which many people eat for their high-protein, low-fat nutritional value. Advances in processing technologies have produced new poultry products like hot dogs, cold cuts and bacon made from these meats.

In 2000, the total value of Michigan's poultry production - including eggs, broilers, and other chickens - was $1.6 million. Broilers are young, smaller, meat chickens, such as Cornish crosses, that can be broiled or fried.  When they get larger, they are “roasters.” Approximately 750,000 broilers made it to market last year, bringing $1.4 million in revenue.

Michigan's turkey growers produced an estimated 4.5 million birds in 2000, generating approximately $60 million.

Turkey has been growing in popularity. When cooking turkey, test the temperature in the body cavity and in a thigh. Dark meat should reach a temperature of 180 to 185 degrees Fahrenheit. White meat should be between 165 and 170 degrees Fahrenheit. Keep turkey frozen at or below zero degrees Fahrenheit until you are ready to cook and serve it. When ready, thaw the turkey in a refrigerator or cold water, but keep it cold to avoid bacterial growth.

Eggs

In 1999, Michigan growers sold over 1.5 billion eggs for total sales of almost $59 million.

Not only are eggs versatile and inexpensive, they are an easy-to-prepare, healthy source of iron, phosphorus, protein and vitamins A, D and B complex. A two-ounce egg contains all the essential amino acids and has 80 calories, 60 of which come from the yolk.

Egg grades are determined by the thickness of the egg whites and the condition of the shell. Grade AA, Extra Fancy, and Grade A have thick whites and firm yolks and are commonly used for cooking and baking. While fried Grade AA eggs look more appealing that Grade B ones, they have the same nutritional value.

Eggs must be washed before they are placed on sale and do not need additional washing.

For more information about Michigan poultry and eggs, contact:

Michigan Allied Poultry Industries