When cooking a turkey for Thanksgiving, of course the hope is that you’ll have it moist and flavorful. But you should also take steps to avoid any possibility of food poisoning. At the UC Cooperative Extension Office for Placer and Nevada Counties, Deborah Weeks says it begins with proper thawing. She says letting your bird slowly thaw in the refrigerator is always the best method. But you can also submerge it in cold water, while changing the water every half hour, or you can even use the microwave, if you’re really running out of time…

click to listen to Deborah Weeks

Also, don’t rinse the turkey, with the risk of splashing raw juices on nearby surfaces. And always wash your hands, utensils, the sink, and anything else that comes in contact with raw turkey. Also, don’t roast your turkey at a temperature below 325 degrees because it won’t effectively kill bacteria. And it’s not safe to eat until it reaches at least 165 degrees. As for leftovers, make sure the turkey is not at room temperature for longer than 2 hours or you’ll have to throw it away…

click to listen to Deborah Weeks

Weeks also says it’s possible to cook a turkey frozen, but that’ll add another 50% to cooking time.