Things You'll Need:
- Salt And Pepper
- Chef's Knives
- Chef's Knives
- Kitchen Strings
- Plastic Cutting Board
- Toothpicks
- Paper Towels
- Paper Towels
- Toothpicks
- Paper towels
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Step 1
Refrigerate uncooked poultry as soon as you get it home. Use a refrigerator thermometer to make sure your fridge stays between 35 and 40 degrees F.
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Step 2
Wash your hands well with soap and warm water before and after handling poultry.
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Step 3
Trim off excess fat and skin with a sharp knife.
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Step 4
Pull poultry skin off with your hands if you want skinless meat.
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Step 5
Remove giblets from inside the whole chicken or turkey. Save them for making soup or gravy.
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Step 6
Close the opening of a whole chicken or turkey by inserting crisscrossed toothpicks into the skin on either side and tying the toothpicks with kitchen string.
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Step 7
Sprinkle poultry with salt and pepper before roasting.
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Step 8
Wash your cutting boards, knives, plates, utensils, countertops and any other surfaces with warm, soapy water after they come into contact with uncooked poultry.








