The cutting board: Everything you ever wanted to know about poultry

By Pashtana Usufzy

Sunday, Feb. 15, 2015 | 2 a.m.

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The right cut of meat or poultry can make all the difference, whether you’re planning a holiday feast or a Saturday night dinner. Longtime butcher Ron Lutz, owner of the Butcher Block in Las Vegas, breaks down what you need to know about common cuts of poultry.

TURKEY

• Besides being the guest of honor at Thanksgiving dinner, turkey is an excellent choice for flavoring poultry stock.

• Turkey grinds well, making it a good option for meatballs, meatloaf, burgers and lasagna.

• More flavorful than chicken, turkey pairs well with a number of spices such as allspice and sage and with various fruits such as apples, cranberries and oranges.

• Turkey meat, especially white meat, is low in fat and loaded with nutrients such as protein, iron, zinc, potassium, vitamin B6 and niacin.

• Turkey is a good source of selenium and tryptophan, which can strengthen the immune system.

To choose the right size turkey, experts suggest allowing about 1.5 pounds per diner. Frozen turkeys are more convenient than fresh. Allow a week for proper thawing.

DUCK

• Valued for its flavor and versatility.

• Can be roasted, braised or made into confit.

• Works well with oranges, peaches, pears, pomegranate and raspberries. Asian flavors such as hoisin sauce also complement duck well.

Duck confit is a centuries-old French dish from the Gascony region. It calls for salt curing a duck leg and cooking it in its own fat. It may not be particularly heart-healthy, but one taste will show you why this recipe has remained popular through the ages.

CHICKEN

• The most popular type of poultry.

• Free-range chicken is more flavorful than the standard variety but also more expensive and not as tender.

• Capons are chickens that have been castrated and, in some cases, force-fed. This may not sound too appealing, but the result is a meat that is less gamey, moister and more tender.

• Chicken’s flavor meshes well with cuisines from many different cultures, making it a staple protein choice for just about any dish.

For more information, visit thebutcherblocklv.com.