To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.

 Never place grilled chicken or turkey on a plate that has had raw meat on it. Always get a clean plate or to carry the cooked food from the grill.

 Chicken must be seared over a hot grill before turning or the skin will stick to the grill. Turn serveral times throughout cooking and baste with each turn.

 Use long-handled tongs instead of a fork - forks pierce the meat and allow the flavorful juices to escape.

 Once you've marinated meat in it, a marinade should be thrown away. If you plan to brush the meat with marinade as it grills or serve the marinade as a sauce, set some aside before marinating the meat.

 For a turkey that's safe to eat, try these tips:

 Thaw frozen turkey in your refrigerator until ready to use.

 To prevent juices from from dripping on other foods while thawing, place the wrapped turkey on a tray.

 Roast fresh turkey as soon as possible and no later than "use by" date on the package.

 Wash hands, work surfaces and utensils touched by raw poultry with hot soapy water.

 Use cooking methods that allow the turkey to reach an internal temperature of 140 degrees in less than four hours. Avoid low roasting temperatures or partial cooking methods.

 Properly store turkey, stuffing, gravy and broth in refrigerator or freezer within two hours after roasting.

 Remove stuffing from bird and carve meat off bones. If refrigerating, wrap turkey slices and stuffing separately and use within three days. For freezer storage, wrap in heavy foil, freezer bags or place in a plastic container.

 Here are some helpful carving tips for your holiday turkey!

1. Cut the band of skin holding drumsticks. Grasp end of drumstick. Place knife between drumstick/thigh and body of turkey and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoint it. Separate thigh and drumstick at the joint.

2. Insert fork in upper wing to steady turkey. Make a long cut above wing joint through to body frame. Wing may be disjointed from body.

3. Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing bone, the slice will fall free.

4. Continue to slice breast meat, starting the cut at a higher point each time.