You can't see, smell, or taste harmful bacteria that may cause illness, so it's important to follow a few key steps in food handling, cooking, and storage to prevent foodborne illness. Here are the four to keep top of mind:

• Clean - Start with clean hands, utensils, and surfaces. Cleaning is not just important at the start of food preparation. Be sure you also wash them throughout and after food preparation to ensure bacteria do not spread.
• Separate - Keep raw meat and poultry separate from cooked foods or other foods that will not be cooked later in the process.
• Cook - Always cook your food to a safe minimum internal temperature, which you should measure with a food thermometer. This will ensure any harmful bacteria in your food has been killed before you eat it.
• Chill - Keep perishable foods at a safe temperature: below 40 degrees F. Follow the two-hour rule and do not leave perishable foods at room temperature for more than two hours (or one hour if the food is sitting in temperatures above 90 degrees F). Plan to use or freeze leftovers within four days of when you first cooked them. Before you eat leftovers, reheat them to 165 degrees F.

You can find more food safety basics at Steps to Keep Food Safe.

Fresh turkey: The "fresh" label means the turkey has never been chilled below 26 degrees F. Fresh turkeys should not be purchased until one or two days before Thanksgiving, unless the manufacturer’s tag has a "Best by" or "Use by" date that indicates the turkey will be safe until Thanksgiving. If there is no manufacturer’s tag, then purchase a fresh turkey the Tuesday or Wednesday before Thanksgiving at the earliest. If you bring home a fresh turkey before Tuesday, it should be frozen before cooking.

Frozen turkey: A frozen turkey is a turkey that has been cooled to 0 degrees F or lower. Most turkeys sold in the United States are frozen. When purchasing a frozen turkey, make sure to leave enough time for it to defrost.

 

Before and after handling any raw meat or poultry, always wash hands with soap and water for 20 seconds.

Keep raw turkey separate from any ready-to-eat foods or foods that won't be cooked later (e.g., vegetables, fruits, side dishes). This helps prevent the spread of germs to these foods, which could get you sick if consumed. After cutting or preparing raw turkey, wash cutting boards, utensils, and counter tops with soap and hot water. After washing, sanitize cutting boards and surfaces by using a solution of 1 tablespoon of unscented, liquid chlorine bleach per 1 gallon of water.

Washing or rinsing raw turkey before you cook your Thanksgiving meal is risky because bacteria can spread around your kitchen and to other foods you may be preparing. To avoid this risk, it is safest to not wash raw turkey. However, if you do choose to wash or rinse your raw turkey, make sure to thoroughly clean and sanitize the sink and surrounding areas before continuing to prep. More information about washing foods (including turkey) and how to properly clean and sanitize here: Washing Food: Does it Promote Food Safety?

Many people choose to brine or stuff their turkeys – however, there are safety considerations for each. To safely brine a turkey, place the brining solution in food-grade plastic, stainless steel, or glass containers. Food-grade plastic bags can be used for brining — do not use a household trash bag. Totally submerge the turkey in the solution and store covered in the refrigerator or in a cooler with ice. More information about brining here: Poultry: Basting, Brining, and Marinating.

USDA does not recommend stuffing a whole turkey because it increases the risk of cross-contamination and takes longer to cook. For optimal safety and uniform doneness, cook stuffing separately. If you do choose to stuff your bird, do not stuff a turkey the night before cooking it. Harmful bacteria can multiply in the stuffing and cause foodborne illness when a stuffed bird is refrigerated. In addition to the turkey, the center of the stuffing needs to reach a safe internal temperature of 165 degrees F. More information about stuffing here: Turkey Basics: Stuffing.

Follow the two-hour rule: Foodborne illness-causing bacteria grows rapidly when food is left out at temperatures between 40 degrees F and 140 degrees F. Food that is between the temperatures of 40 degrees F and 140 degrees F is in the Danger Zone and only has a limited time (2 hours or 1 hour if above 90 degrees F) before it becomes a food safety risk. Remember to refrigerate food within two hours, and within one hour if it's a hot day (above 90 degrees F).

Leftovers (including appetizers, side dishes and the turkey) should be stored within two hours of cooking (if not being held above 140 degrees F).  Dividing leftovers into smaller portions (including carving the turkey) and refrigerating or freezing them in covered shallow containers helps cool leftovers more quickly.

Thanksgiving leftovers are safe in the refrigerator for up to four days or until the Monday after Thanksgiving to eat them, or you can place them in the freezer to enjoy later. If you store leftovers in the freezer, they will remain of best quality for up to two to six months. More information about safely handling cooked turkey dinners here: Turkey Basics: Handling Cooked Dinners.