Food handling errors and inadequate cooking are the most common problems that lead to poultry-associated foodborne disease outbreaks in the U.S., according to this post from the Centers for Disease Control and Prevention. Thaw turkeys in the refrigerator in a container, or in a leak-proof plastic bag in a sink of cold water that is changed every 30 minutes. When thawing a turkey in the microwave, follow the microwave oven manufacturer’s instructions. Never thaw your turkey by leaving it out on the counter. A thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F. Follow these four food safety tips to help you safely prepare your holiday turkey meal. Happy Thanksgiving!