National Poultry Day 🍗🐔 — Juicy, Flavor-Packed Chicken & Turkey Recipes

National Poultry Day is an annual celebration that takes place on March 19th. This day is dedicated to recognizing the important role that poultry plays in our lives, both as a source of food and as a valuable part of our cultural heritage.

Poultry, which refers to domesticated birds that are raised for their meat, eggs, or feathers, has been an important part of human diets for thousands of years. Today, poultry is one of the most widely consumed meats in the world, with chicken being the most popular.

National Poultry Day provides an opportunity to appreciate the many benefits of consuming poultry. Not only is it a good source of lean protein, but it also contains important nutrients such as B vitamins and iron. Poultry is also versatile, easy to cook, and can be prepared in a variety of ways, making it a staple ingredient in many cuisines around the world.

In addition to its nutritional value, poultry has played an important role in human culture for centuries. In many cultures, chickens and other domesticated birds are considered symbols of fertility, good luck, or even divinity. In some cultures, certain types of poultry are considered delicacies and are reserved for special occasions or celebrations.

National Poultry Day is also an opportunity to recognize the hard work and dedication of the farmers, ranchers, and other individuals involved in the poultry industry. From breeding and raising the birds to processing and distributing the meat, there are many people involved in bringing poultry products to our tables.

However, it is important to note that the poultry industry also faces many challenges, including concerns about animal welfare, environmental impact, and the use of antibiotics in poultry production. As consumers, it is important to be aware of these issues and to make informed choices about the poultry products we consume.

National Poultry Day | INSOMNIAC KITCHEN (Episode 22)

In conclusion, National Poultry Day is a time to appreciate the many benefits of consuming poultry, as well as the cultural and historical significance of these domesticated birds. It is also an opportunity to recognize the hard work and dedication of those involved in the poultry industry, and to raise awareness about important issues facing the industry. So why not celebrate National Poultry Day by trying out a new chicken recipe, learning more about the poultry industry, or simply enjoying a delicious chicken dinner with family and friends?

National Poultry Day 🍗🐔 — Juicy, Flavor-Packed Chicken & Turkey Recipes

Celebrate March 19 with easy, crowd-pleasing mains, weeknight marinades, and pro tips for perfectly cooked chicken and turkey—every time.

Prep: 10–20 min Cook: 25–60 min Serves: family-style

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Sheet-Pan Spatchcock Chicken

Flattened whole chicken roasts fast with mega-crispy skin.

• 1 whole chicken (3½–4 lb), spatchcocked
• 2 Tbsp olive oil, 2 tsp kosher salt, 1 tsp pepper
• 1 tsp each garlic powder, smoked paprika

Roast at 450°F on veggies (potatoes, carrots, onion) 35–45 min to 160–165°F in breast.

15-Minute Turkey Piccata

Light, lemony cutlets for a quicker take on chicken piccata.

• 1 lb turkey cutlets, pounded
• Salt, pepper, light flour dusting
• 2 Tbsp butter + 1 Tbsp oil, lemon juice, capers, stock

Sear 2–3 min/side; deglaze with ½ cup stock + 2 Tbsp lemon + 1 Tbsp capers; swirl in butter.

Buttermilk Hot-Honey Drumsticks

All the fried-chicken vibes—oven-baked.

• Marinate 2–24h: 1 cup buttermilk, 1 tsp salt, 1 tsp paprika
• Bake coated in panko at 425°F, 30–35 min
• Toss with warm hot-honey (2 Tbsp honey + hot sauce)

Crispy Oven-Baked Chicken Thighs (No Frying)

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2¼ lb)
• 2 tsp kosher salt, 1 tsp black pepper
• 1 tsp baking powder (for extra crisp skin)
• 2 tsp smoked paprika, 1 tsp garlic powder
• 2 Tbsp olive oil
• Lemon wedges & chopped parsley, to serve

Instructions

1. Dry & season: Pat thighs very dry. Mix salt, pepper, baking powder, paprika, garlic. Toss with oil and rub under/over skin.
2. Bake: Arrange on a rack over a sheet pan. Bake at 425°F (220°C) for 35–45 min until skin is deep golden and thickest part reads 175–185°F (thighs are best above 175°F for tenderness).
3. Finish: Rest 5 min. Splash with lemon, parsley, and pan juices.

Swap it: Use turkey thighs; add 10–15 minutes, aiming for the same 175–185°F finish.

Pro Tips

• Baking powder (aluminum-free) raises skin pH for extra crispness.
• Rack + convection = circulation and even browning.
• Season ahead: Salt up to 24h in advance; chill uncovered for ultra-crisp skin.

All-Purpose Citrus-Herb Marinade

For breasts, thighs, or turkey cutlets (30–90 min).

1/3 cup olive oil • 2 Tbsp lemon juice • 1 Tbsp Dijon
3 garlic cloves (grated) • 1 tsp each salt & oregano
½ tsp pepper • pinch red pepper flakes

Simple Wet Brine (Juicy Turkey/Chicken)

Great for whole birds or boneless breasts.

2 qts water • ½ cup kosher salt • ¼ cup sugar
Aromatics (bay, peppercorns, citrus peel) optional
Brine 4–12h (parts) or 12–24h (whole). Rinse, pat dry, chill 1h to dry skin.

Food Safety Cheat Sheet

• Chicken/Turkey parts: 165°F minimum
• Whole chicken: 160–165°F in breast; 175–185°F thigh
• Resting: 5–10 min improves juiciness
• Always thaw in fridge; avoid cross-contamination

Easy Sides & Pairings

Lemony asparagus, garlicky green beans, herbed couscous, crisp slaw, or roasted sweet potatoes. Drinks: crisp lager, Sauvignon Blanc, or iced tea with lemon.