If you intend to cook for your dinner guests one or several poultries for Christmas, here is some information which can help you to decide among those whom Tourneboeuf proposes:

The capon: the dish of exception

Turkey: Tradition at the right price

Goose: The right choice for Christmas

Guinea Fowl: The fineness is part of the dinner

Chicken: Economic and not so classic

Price: + +
The price varies a lot. A quality farm capon is sold 12€ per kilogram. For a red label capon, it will cost you approximately 8€ per kilogram while for a capon of Bresse, the price is between 20€ and 30€ per kilogram.

Quality : + + + + +
Its flesh is flavourful and soft thanks to the abundance of fat containing more unsaturated fatty acids (eliminates the bad cholesterol) than the classic poultry. Preparation difficulty: + + + + < br / > The capon requires a particular attention during the cooking (spray it regularly) so that it does not dry. The difficulty depends then on the chosen recipe (duration of 5min to 1 hour). One can simply put the capon in the oven after having purchased it!
Capon Recipes

Cooking: + + < br / > For 1 kg: 1 hour at 150°C (300°F), one hour after having got it out of the refrigerator. The cooking is the most important stage because the spraying of the meat with water must be regular.

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Price: + + + +
A farm turkey is sold 10€ per kilogram. It is an economic solution for numerous dinner guests.

Quality: + + + +
Its flesh contains less fat than the chicken and is very nourishing (proteins and vitamins) but is not much soft (this is rectified during the preparation).

Preparation difficulty: + + +
To stuff a turkey is much recommended to insure a smoother flesh. Marinating a turkey in some brine before cooking also participates to soften the meat. Preparation needs between 30 min and the 1 hour to be carried out.
Turkey recipes

Cooking: + + +
For 1 kg: 50 min at 150°C (300°F), one hour after having got it out of the refrigerator. If the turkey is not stuffed the cooking duration becomes 25 min for 500g. The duration depends on the weight of the turkey which is often high!

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Price: + + + +
The average price of the farm goose is 11€ per kg. Certain producers go as far as charging between 20€ by kg and 25€ by kg for a fully qualified organic goose. To be noted that a goose weighs between 3,5kg and 6kg.

Quality: + + + +
The meat of Goose contains a significant amount of fat. 68 % corresponds to unsaturated fatty acids (eliminate the bad cholesterol). It is source of essential minerals and vitamins.

Preparation difficulty: + + + +
Drilling the skin of the goose on its surface allows the plentiful fat to go out. The preparation can be fast but for a good Christmas main dish 20 min to 1 hour or more is required.
Goose Recipes

Cooking: + + + + +
For 1 kg: 30 min at 180°C (350°F). To guarantee a soft flesh, spray the goose with water every 15 min until the skin becomes brown.

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Price: + + + +
The average price of a farm guinea fowl is 8-9€ per kg. The price of a classic guinea fowl is 6€ per kg (higher for the certified guinea fowls or the label ones). Organic certified guinea fowls are sold up to 15€ per kg.

Quality: + + +
The meat of guinea fowl is between that of the chicken and that of the pheasant. It has few calories and is fine and light with only 5 % of fat.

Preparation difficulty: + + +
The guinea fowl should be at least covered with butter on the skin before being cooked.
Guinea Fowl Recipes

Cooking: + + + + +
For 1 kg: 50 min at 200°C (400°F). For not the guinea fowl to dry, some people recommend to grease it with some butter, to place a bowl of broth in the oven or to spray it with water approximately 3 times during the cooking …

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Price: + + + + +
A farm chicken is sold approximately 8€ per kg and up to 11€ per kg for an organic chicken. The prices of the classic chickens or the ones of label chickens are lower.

Quality: + +
The meat of the chicken has few calories and isn’t very fat (It is the skin of the chicken that contains most fat). It contains a great quantity of proteins but less than turkey.

Preparation difficulty: + +
The preparation of a whole chicken can be very fast (one can put it into the oven directly). One can also stuff it.
Chicken Recipes

Cooking: + + + + +
For 500g: 30 min at 180°C (360°F). It is generally said to stop the cooking when the internal temperature is about 85°C. Spray it regularly and at the end grill it within the oven during several minutes.

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