Pago Pago, AMERICAN SAMOA — Thanksgiving is a time to gather, share a meal, and celebrate. Follow these food safety tips from the Nebraska Poison Center to help prevent food borne illness.

DO: Follow These Food Safety Tips
    •    Wash your hands. Use soap and warm water for at least 20 seconds before and after handling food.
    •    Thaw turkey safely. Thaw in the refrigerator (allow 24 hours for every 4 to 5 pounds; A 24-pound turkey may take 5 to 6 days to thaw in the refrigerator) or in cold water (allow 30 minutes per pound, changing the water every 30 minutes). Never thaw at room temperature. Cook cold-water-thawed turkey immediately.
    •    Cook turkey thoroughly. Use a food thermometer to ensure the thickest part of the breast and innermost parts of the thigh and wing reach 165°F.
    •    Cook stuffing separately. For the safest option, prepare stuffing in a separate baking dish. If you do stuff the turkey, do so loosely and immediately before cooking and verify the center reaches 165°F.
    •    Refrigerate leftovers promptly. Refrigerate turkey, stuffing, and gravy within 2 hours. Store in separate, shallow containers.
    •    Use leftovers within these time limits:
    •    Turkey and stuffing: 3 to 4 days.
    •    Gravy: 1 to 2 days.

DON'T: Take These Food Safety Risks
    •    Don't leave perishable foods at room temperature for more than 2 hours.
    •    Don't set your oven temperature below 325°F.
    •    Don't prepare food when you are sick.
    •    Don't rely on appearance to determine whether turkey is fully cooked. Always use a food thermometer.
    •    Don't stuff your turkey unless you can verify the center of the stuffing reaches 165°F.

Need help preparing your turkey?
Visit Butterball's website or call the Butterball Turkey Talk-Line at 1-800-288-8372.
Need Help? Contact the Nebraska Poison Center.
Call 1-800-222-1222 to speak with a registered nurse, advanced practice registered nurse or pharmacist, 24 hours a day, 7 days a week, 365 days a year.