Cooking Thanksgiving dinner this year for your family and friends? Here are some helpful tips from the state health department about when to buy and begin thawing your turkey, how to tell when it's cooked and what to do with leftovers!

● Cool all leftovers to 41 F or lower within four hours after
cooking is complete. Do not leave foods containing meat, milk, eggs, fish or poultry at room temperature for more than the four-hour limit.
This includes pumpkin or other custard pies that are popular during the holidays.

● Wash hands frequently and thoroughly with soap and warm water
before food preparation and after using the bathroom, changing diapers, sneezing, coughing, eating, drinking or smoking.

● Bacteria can spread throughout the kitchen and onto cutting
boards, knives, sponges and counter tops. Minimize cross-contamination risks by thoroughly cleaning and sanitizing knives, cutting boards and utensils before and after preparing raw foods and foods that do not require further cooking. A sanitizing solution can be prepared using one tablespoon of unscented chlorine bleach per gallon of water.

● Buy a cooking thermometer and use it. Turkey and stuffing should
be cooked thoroughly to 165 F and ham to 145 F or above before serving.
Recipes requiring eggs must be cooked thoroughly to 135 F or above. If egg dishes do not require cooking, such as homemade eggnog, use pasteurized egg products instead of shelled eggs.

● Do not thaw foods at room temperature. Plan enough time to thaw
them in the refrigerator, and place them on a tray to catch any juices that may leak from the original packaging to avoid cross-contamination.

Turkey Size No. of Days in Refrigerator to Thaw
4 to 12 pounds 1 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

● Do not prepare or handle foods if you already are ill to avoid
spreading the illness to others sharing the meal.