The Centers for Disease Control has some timely reminders to help prevent that:
- You want to clean all the cooking surfaces and your hands before you start.
- The chef also needs to wash with soap and water after touching any raw meat or poultry.
- Keep raw meet separate from fruits and vegetables or anything else you'll eat without cooking. One way to do that it to use different cutting boards for meat and produce.
"For turkey that's 165 degrees and it's best to measure it at the inner thigh, in the wing and in the thickest part of the breast to make sure it's gotten up to 165 degrees so you know it's safe to eat," she said.
Mahon says don't stuff the turkey the night before you cook it.
"It's best to either stuff the turkey right before you're putting it into the oven or to just cook the stuffing separately," she said.
Remember to get those leftovers into the fridge as soon as you can -- 2 hours or less.More Turkey Tips:USDA: Let's Talk TurkeyCDC: It's Turkey TimeThe Food Network: Top 10 Turkey Tips