With everyone gathered for a good meal and lots of holiday cheer, the last thing anyone wants is a case of food poisoning. But following good safety practices and exercising common sense can go a long way toward preventing a mishap. First, be sure to allow plenty of time to thaw the bird, Rojhani says. She recommends thawing the turkey in the refrigerator.
Many turkeys now come with charts for thawing.
For a large turkey, it can take up to two to three days to thaw completely. People should not finish thawing the turkey at room temperature because that allows bacteria to grow on the thawed portions of the bird. After preparing the turkey, all knives, cutting boards and countertops should be thoroughly cleaned to prevent the chance of recontamination. A meat thermometer placed in a thigh should register 180-185 degrees F. before serving. After the feast, people should remove food quickly, cover it and place it in the refrigerator.