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This Thanksgiving, food safety goes great with everything.

As friends and family gather around the table, let’s do everything possible to keep germs from gathering as well. You can make sure the food is as safe to eat as it is delicious by following these guidelines.

When preparing your Thanksgiving turkey:

  • Begin thawing the meat early. The simplest way to safely thaw is on a tray in a refrigerator, but it takes time and planning. Follow this chart for the average thawing time:
Weight Refrigerator
8 to 12 pounds 2 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
  • While thawing, keep items separated.
  • Before placing turkey in the refrigerator to thaw, place it in a dish large enough to contain any juices and prevent dripping onto other foods.
  • The turkey is ready when it reaches a minimum safe internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.

Need more Thanksgiving turkey tips?

Chef Patrick has some suggestions about how to make your gathering safe, happy, and delicious in this short video.

If you’re preparing a holiday ham:

  • Prepare previously cooked ham by following the handling and cooking instructions on the product’s package. Reheat ham to a minimum safe internal temperature of 145°F as measured with a food thermometer.

When preparing side dishes and other holiday favorites:

  • Wash your hands before beginning food prep and when changing tasks.
  • For food safety, do not cross-contaminate raw with ready-to-eat foods.
  • Do not eat raw dough or batter unless the product is clearly specified as safe to eat.
  • Keep food out of the “temperature danger zone,” between 41°F and 140°F, by storing leftovers in small portions that chill quickly.