Fat distribution and maturity of poultry affects cooking methods - mature birds are best cooked with moist heat while dry heat works for younger birds. Stuffing should be added to turkey and chicken immediately before roasting to prevent microbial contamination. When roasting chicken, placing it breast-side down produces a juicier product. Basting can improve the palatability of lean poultry meat. Food spoilage can result from failure to properly cook, refrigerate, or reheat food, cross-contamination, or exposure to temperatures that allow bacterial growth.