Always wash your hands, work surfaces, and utensils in hot, soapy water after handling raw poultry, to prevent spreading bacteria to other foods.

When cutting raw poultry, use a plastic cutting board; it's easier to clean and disinfect than a wooden one.

If you're planning to stuff the bird, you can rinse the inside cavity, let it drain well, and pat the bird dry with paper towels. Thoroughly clean the kitchen sink and any surfaces the poultry has been in contact with.

Washing raw poultry is not necessary; any bacteria will be destroyed by cooking to the proper temperatures. The less you handle poultry, the safer it remains.

Never use the same plate for uncooked and cooked poultry.

Always marinate poultry in the refrigerator.

Heat any marinade or basting sauce that has been in contact with the raw poultry if it is to be served with the cooked poultry. Juices from the uncooked poultry may contain bacteria. Or, before you start basting, set some of the sauce aside to serve with the poultry.

Serve poultry immediately after cooking it. Don't let it stand at room temperature longer than two hours, or bacteria will multiply rapidly -- especially in warm weather. Refrigerate leftovers as soon as possible.

Heat leftover gravy to a rolling boil in a covered saucepan, stirring occasionally, for food-safety assurance.