Any raw meat can harbor potentially dangerous bacteria. Poultry isn’t an exception. Salmonella outbreaks in recent years have been traced to improper handling of uncooked poultry products so wise cooks follow safety measures.

Preparation Safety

Keep hands clean. When handling poultry be sure to frequently wash hands with soap and warm water. Wash hands before beginning and after.

Clean all surfaces that came in contact with raw poultry. This includes cutting boards, utensils, counter tops, and platters. Wooden cutting boards can harbor bacteria so select a plastic cutting board that is easier to clean and disinfect.

Rinse poultry before use then dry with a paper towel. Although poultry industry spokesman state that products are clean, it’s wise to give that chicken or turkey a wash before you begin.

Never use the same pan or platter that contained raw meat for a cooked product. This sometimes happens when grilling but for health reasons, it’s best to ensure that it never happens.

Marinate poultry in the refrigerator. After adding marinade, put the bird back into the fridge. Be sure to discard any unused marinate when cooking time comes. If planning to serve any marinade cooked with poultry, bring it to a boil before serving.

Tips For After Cooking

Serve poultry immediately after cooking. Don’t let cooked meat sit for more than one hour. Cool to carve for no more than fifteen minutes and keep track of the time. An hour after the bird was removed from the oven, it’s time to store leftovers in the fridge.

Reheat leftover gravy or sauce to boiling before serving.

It pays to be wise with uncooked poultry and a few simple safety practices can keep any family healthy.