With family and friends gathering Thursday for Thanksgiving, the Michigan Department of Agriculture and Rural Development encourages Michiganders to keep food safety top of mind during the holiday week.

Simple steps to ensure a successful holiday feast free of foodborne illnesses include:

Planning ahead

— Store food at the correct temperatures before preparation;

— Make sure the refrigerator and freezer are set to 40 degrees F and below and 0 degrees F, respectively;

— Make room for holiday meal items and leftovers by clearing outdated foods from the refrigerator;

— Make sure refrigerator shelves and storage drawers are clean by washing and wiping them with hot, soapy water and letting them air dry; and

— Use a cooking thermometer to help make sure food is cooked completely and safely.

Thawing the turkey safely

The USDA outlines three safe methods to thaw the turkey —

— Refrigerator thawing: Allow 24 hours for every 4 to 5 pounds of turkey. For example, a 16-pound turkey will take four days to thaw.

— Cold water thawing: Submerge the turkey in cold water and change the water every 30 minutes. Allow 30 minutes per pound of turkey.

— Microwave thawing: Check the microwave’s manual for specific instructions. Cook the turkey immediately after thawing.

Never thaw the turkey by leaving it out on the counter. A turkey must thaw at a safe temperature. When a turkey stays out at room temperature for more than two hours, its temperature becomes unsafe even if the center is still frozen. Germs can grow rapidly in the “danger zone” between 40 degrees F and 140 degrees F.

Cooking tips

— Cook to the right temperature: Use a food thermometer to ensure the turkey reaches an internal temperature of 165°F. Check the thickest part of the breast, thigh, and stuffing (if cooked inside the turkey).

— Avoid cross-contamination: Wash hands, utensils, countertops and cutting boards thoroughly after handling raw meat. Use separate tools for raw and cooked foods.

— Stuffing safety: Cook stuffing in a separate dish according to package instructions or ensure it reaches 165 degrees F if prepared inside the turkey. If you cook stuffing in the turkey, put the stuffing in the turkey just before cooking.

Leftovers made safe

— Refrigerate leftovers at 40 degrees F or colder within two hours of cooking to prevent bacteria growth.

— Store leftovers in small, shallow containers for quick cooling.

— Reheat leftovers to 165 degrees F before serving and consume refrigerated leftovers within three to four days. For longer storage, freeze leftovers and use within two to six months for best quality.

For additional food safety tips, go to MDARD’s food safety page at www.michigan.gov/mdard/food-dairy/food-safety or the federal government’s food safety page at https://www.foodsafety.gov/.