Abstract: A method of preparing poultry for fresh-pack handling in which the eviscerated carcasses are first thoroughly washed, then passed through a non-refrigerated water bath to pick up moisture, then tumbled to substantially equalize the moisture content of the carcasses, and to remove some of the picked-up moisture, then gravity drained to remove more of the picked-up moisture, and finally subjected to a supercold atmosphere for a time sufficient to freeze-crust it, whereby to reduce the picked-up moisture to a permissable level and thereafter to stabilize the carcasses against weepage. Routing of the carcasses and the giblets removed during evisceration may be so arranged that freeze-crusted giblets may be stuffed into carcasses before the latter are crusted, for greater ease of handling.