It’s almost turkey time! 

Thanksgiving — at least here in the U.S. — is a day away, and the CDC has some food safety tips for those with turkey on the menu: 

• Prepping: Never thaw your turkey by leaving it on the counter. And a turkey left out for more than two hours at room temperature isn’t completely safe to eat. Also make sure you wash your hands after touching the raw bird to avoid the spread of bacteria.
• Stuffing: We’re not debating whether it should be “stuffing” or “dressing” — just make sure that when cooked inside the turkey, it reaches 165 degrees Fahrenheit. 
• Cooking: Your oven temperature should be at least 325 degrees, and your cooked bird — in the thickest parts — should reach an internal temperature of 165 degrees.