Michigan State University Extension

Authority

Academic

Territories

US

Primacy

secondary

Commercial interest

none

Retrieved

2026-08-14

State

Read and citable

Original document

November 2014, by Laurie Messing and Jeannine Schweihofer, Extension Educators. Retrieved as a PDF and read in full — four pages covering storage, thawing, marinating, cutting, cooking, canning and freezing. It states NO resting or standing time for any poultry cut. It does carry a servings-per-pound table by cut (whole chicken 2.5, bone-in breast 2.5, boneless breast 4, thighs 2.5, drumsticks 2, leg quarter 2, wings 1.5), adapted from Burson 1989 — yield data BBQHQ currently has nowhere to put.

Culinary practice, Technical

• Explicitly not safety: The bulletin restates the FSIS 165 °F figure and attributes it to FSIS. It is not the instrument.

• “Research indicates that color and texture are not safe ways of determining the doneness of poultry products. Use a food thermometer to make sure the meat reaches the correct temperature.”

  Michigan State University Extension's poultry bulletin covers storage, thawing, marinating, cutting, cooking, canning and freezing, states the 165 °F endpoint on FSIS's authority, and gives no resting or standing time for any poultry cut.

  Four pages, read in full as extracted text. No rest guidance appears.

  Its endpoint is explicitly attributed to USDA FSIS, so it is a restatement and not a second determination of 165 °F.

  The bulletin's servings-per-pound table is the second yield source retrieved for this question, and BBQHQ can hold neither.