Poussin [poo-SAHN] n. French for a very young, small chicken.
Last month Florence Fabricant offered a recipe for Poussin with Apple Stuffing in the Times. Feeling sheepish, I had to look up the word. It was obviously some kind of fowl, and I discovered it is a very small chicken, enough for one adult portion. They're nearly identical to Cornish game hens, although those are usually of the Rock Cornish breed, and a poussin can be of any breed. They also go by spring chicken and coquelet.
Fabricant's recipe is still available and would make a delicious and unusual Thanksgiving main dish, especially if you are cooking for just two or three.
Simple question: I have a 7/5 lb. tukey breast. How long and a which temperature should i cook it?
Lynn Rossetto Casper From The Slpendid Table (thesplendidtable.com had a segment this weekend on how long to cook Turkey and whether long a warm is better than short and hot cooking. You can hear this week's version on thier podcast.
I think she preferrs long and warm cooking
Also, you can call the Butterball or USDA hotlines and talk to a real live expert...
Butterball: 8am-8pm 1.800.BUTTERBALL
USDA: 10am-4pm 1-888-674-6854
thank you!