Proper preparation is all-important, says Mary McCormick, Pharm. D., administrative director of the Connecticut Poison Control Center at the University of Connecticut Health Center.
Bacteria thrive at room temperature.
To help make your Thanksgiving memorable, in a good way, the Poison Control Center offers some basic information and rules for preparing turkey and stuffing. A fresh turkey should be stored in the coldest part of the refrigerator and cooked within one to two days. Check the expiration date on the wrapper. The safest way to defrost a frozen turkey is in the refrigerator. Every five pounds requires about 24 hours to thaw.