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Turkey may be delicious, but it can be very dangerous if it is not prepared just right.
It all boils down to three areas of concern: thawing, preparing and storing.
The danger zone is considered between 40 and 140 degrees Fahrenheit - the prime temperature for foodborne bacteria.
Let it thaw in the refrigerator instead of on the counter.
When cooking the turkey, set the oven temperature no lower than 325-degrees Fahrenheit. It needs to reach a safe minimum internal temperature of 165-degrees Fahrenheit.
Once the meal is over, don't leave the food out for more than two hours.
The shelf life for leftovers is short; do not keep the turkey for more than four days.