Food Safety Basics

Can I freeze chicken in its original wrapper?
Yes, the original packaging is fine for freezing for up to two months. For longer freezing, over-wrap packages with foil, plastic wrap, freezer paper or plastic bags. For ease in defrosting, you may prefer to separate and wrap individual pieces or servings prior to freezing, so you only have to thaw the quantity you need for the meal you’re preparing. Or try Foster Farms Fresh & Easy boneless and skinless breasts and thighs, already prewashed and individually wrapped for your freezing convenience.

What's the best method for thawing frozen chicken or turkey?
Never thaw poultry at room temperature! The safest method is in the refrigerator.
Allow approximately five hours per pound thawing time. For faster thawing, you can defrost using the cold-water method, by putting poultry in an airtight bag and placing it in a bowl or sink full of cold water and changing the water every half hour. And never use hot water, since it can stimulate bacterial growth. You can also defrost in your microwave following the manufacturer’s instructions. Remove chicken from the original package, and place it on a microwave-safe dish to defrost.
Thawed poultry should be cooked immediately. For more poultry-thawing information, visit our Cooking School.

What's the best method for thawing fully cooked frozen poultry products?
Never thaw fully cooked poultry at room temperature, or in cold water! As with fresh-frozen poultry, the safest method is in the refrigerator. Allow approximately five hours per pound of thawing time. For faster thawing, you can defrost in your microwave following the manufacturer's instructions. Remove cooked poultry from the original package, and place it on a microwave-safe dish to defrost. When microwave thawing is complete, immediately heat the chicken to an internal temperature of 165°F and serve.

Can I refreeze partially thawed raw chicken or turkey?
For the best quality, we recommend that you finish thawing the poultry and cook it completely, then immediately freeze it if desired (whole poultry should be cut into small portions prior to freezing).
If cooking is not an option, and there are ice crystals on the raw chicken or turkey, and it’s still solid to the touch, it can be refrozen; however, the quality will likely be affected.

How do I cook Foster Farms chicken or turkey?
For more information on preparing Foster Farms products, visit our Cooking School.

How long can I store fresh or frozen chicken or turkey?
For storage information and much more, we invite you to visit our Cooking School. Click here
for chicken. Click here for turkey.

How long should I cook fresh or thawed chicken in the microwave?
Microwave cooking times will vary depending on oven type and wattage. If the oven manufacturer's instructions are not available, refer to the approximate cooking times below. Arrange parts with meatier portions toward the outside of the dish; rearrange and/or turn parts halfway through microwaving to evenly cook. For whole birds, cook breast-side down for the first half of the cooking time, then breast-side up until they’re done. Cover chicken loosely with wax paper during cooking. Check for doneness after five minutes standing time. The internal temperature of a whole bird should be 180°F in the thigh, or 170°F in the breast, and 165°F for boneless parts. When cut, juices should run clear, with no pink flesh.

How do I roast a Foster Farms whole chicken?
Season it as desired, and roast the chicken at 350°F for approximately 20 minutes per pound, until an internal temperature of 180°F in the thigh is reached

How do I know that the chicken or turkey is done?
The safest, most accurate method is with a meat thermometer. The internal temperature of whole chicken (the tip of the thermometer should be deep in the muscle, not touching bone) should be 180°F in the thigh, or 170°F in the breast, and 165°F for stuffing, boneless parts or ground poultry.
If you don’t have a thermometer, you should be able to easily pierce the poultry with a fork (fork-tender), and juices should run clear, not pink. When a whole chicken or turkey is done, the thick muscle of the drumstick should feel soft to the touch, and the leg bone will move readily when
lifted or twisted. Read more detailed information about cooking chicken or turkey in our
Cooking School.