Ready or not, the holidays are here. It’s a time when many Americans accustomed to preparing simple meals feel responsible for safely serving multi-dish feasts.

It’s not an easy task. According to the U.S. Centers for Disease Control and Prevention, outbreaks of some types of food poisoning increase in November and December. Spoiled turkey, undercooked stuffing and germ-covered gravy from holiday buffets have all led to past illnesses — and even deaths — CDC researchers have found.

It can be difficult for casual cooks to prepare large meals in a way that avoids common hazards that can make people sick, says Donald Schaffner, a food scientist at Rutgers University.

“Cooking takes longer for large quantities of food. Cooling takes longer for large amounts of food,” said Schaffner, co-host of the food safety podcast “Risky or Not?”

Along with podcast co-host Benjamin Chapman, a food scientist at North Carolina State University, Schaffner outlined general ways to keep holiday meals both festive and safe.

Prepare the turkey

Nearly 90% of U.S. hosts plan to serve turkey on Thanksgiving this year, according to turkey manufacturer Butterball.

But raw turkey can contain disease-causing bacteria such as salmonella, campylobacter and other germs. They must be handled safely to prevent these insects from contaminating the surfaces of refrigerators, sinks and kitchen counters.

A frozen bird must first be thawed. There are several accepted methods, including refrigeration, microwave or cold running water, Schaffner said.

“All these methods carry risks,” he warned.

According to the Department of Agriculture, for every 10 to 10 pounds of weight, a frozen turkey takes about 24 hours to thaw in the refrigerator. If you use a microwave or the cold water method, the bird should be cooked immediately. For more information on how to handle turkey safely, check out the thawing and cooking calculators created by the USDA.

And don’t wash the turkey. It’s a bad idea to rinse it in the sink, even though many chefs still continue to do this, often out of habit, says Chapman.

“Anything that lands on that surface and causes splatter will actually spread contamination into your kitchen,” he said.

Instead, pat the turkey dry with paper towels and throw it away, or use a dish towel and disinfect it in the wash.

What about the roasting?

Turkey should reach a cooking temperature of 165 degrees Fahrenheit before serving. The best way to determine if it is done is to use a point-sensitive digital thermometer placed in the inner part of the thigh, not touching the bone.

Don’t rely on the plastic pop-up thermometers found in some commercial turkeys. Chapman’s previous research shows that these buttons can be activated long before the bird is actually ready.

At the same time, don’t determine doneness based on signs such as golden brown skin, whether the meat is no longer pink or whether the juices are clear.

“None of these are good temperature indicators,” Chapman said.

Side dishes and leftovers

How you handle the rest of the meal – mashed potatoes, gravy, green beans or yams – is just as important as the main course. It is critical to avoid the so-called danger zone of temperatures between 40 degrees and 140 degrees Fahrenheit, where bacteria can easily grow.

The key is to keep hot food piping hot and cold food cold — and refrigerate everything quickly, Schaffner said.

“The recommendation is that you refrigerate leftovers within two hours of coming off the stove,” he said.

Be sure to store sturdy foods such as sliced ​​turkey, cooked sweet potatoes or gravy in shallow containers in the refrigerator so they cool quickly. Schaffner’s recent research found that food refrigerated in containers at a depth of no more than two inches presented little risk of developing dangerous pathogens.

Keep it clean

An important way to prevent food poisoning is through meticulous cleaning in the kitchen.

Wash your hands before preparing food and after handling raw poultry. Use separate cutting boards, knives and other utensils when handling raw meat and fresh foods such as vegetables and salads.

Pay close attention to any surface that may be contaminated. It is important to first clean with soap and water and then disinfect with a disinfectant – a two-step process.

President Joe Biden participated in the 77th turkey pardon at the White House, sparing two turkeys from Minnesota.

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. The AP is solely responsible for all content.