SUMMARY: To prevent foodborne illnesses during Thanksgiving, remember five key safety tips. First, do not wash the turkey to avoid bacteria spread; instead, ensure it's cooked to at least 165°F. For thawing, use the refrigerator, cold water, or microwave methods. Always use a meat thermometer to check the turkey's temperature in three places. Avoid storing food outside as it can attract animals or enter the danger zone temperature-wise. Lastly, store turkey leftovers in the refrigerator to consume within four days or freeze them for use within four months for optimal quality. Contact food safety authorities for more advice.

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