This study was carried out to detect the occurrence and antimicrobial resistance of Salmonella enterica subsp. enterica serovars Typhimurium, Enteritidis, and Typhi in 252 samples including 100 chicken eggs, 60 processed poultry products (20 nuggets, 20 salami samples, 20 sausages), and 92 poultry giblets (50 livers and 42 gizzards). Salmonella spp. and serovars were identified by PCR. The antimicrobial susceptibility testing was performed by disk diffusion method. Forty-seven (31%) of 152 poultry products and 5 (5%) of 100 egg samples were positive for Salmonella spp. Salmonella spp. was positive in 3.3%, 5%, 18%, and 27% of chicken nugget, sausage, gizzard, and liver samples, respectively. S. Typhimurium and S. Enteritidis were detected in 21 (8.3%) of samples (11 liver, 4 gizzard, 3 sausage, 3 eggshell) and 2 (0.8%) of samples (2 liver), respectively. All strains isolated from eggs were resistant to erythromycin (100%). Resistance profiles of nalidixic acid (80.7%), tetracycline (76.9%), neomycin (69.2%), cefazolin (36.5%), ampicillin (17.3%), and amoxicillin/clavulanic acid (9.6%) were evident and 86.5% of isolates exhibited multidrug resistance. In conclusion, the contamination rate of Salmonella spp. and high antibiotic resistance profiles among the isolates could pose risks for consumers. Effective control programs must be followed in processing and handling.