Rinse turkey well inside and out with cold water. Thoroughly pat dry with paper towels
Always wash hands thoroughly in hot soapy water before preparing foods and handling raw meat
Do not let raw meat juices touch ready-to-eat foods either in the refrigerator or during preparation
Do not put cooked foods on the same plate that held raw product
Wash utensils, dishes and surfaces used for cutting turkey with hot, soapy water. Then rinse using a sanitizing solution of one capful of chlorine bleach in a sink full of warm water
Thoroughly rinse surfaces, dishes and utensils with hot water
Keep cutting board and utensils in good repair as they can harbour bacteria inside cracks and crevices
