As Thanksgiving approaches, families across the country are busy planning their holiday meals. While preparing the perfect turkey and all the trimmings can be exciting, food safety is critical to ensure the celebration remains joyful and healthy, according to the Michigan Department of Agriculture’s Bureau of Food Safety and Animal Health.

“Thanksgiving is a time for gathering with family and friends to celebrate and give thanks for the blessings and bounty of the harvest,” said Tim Slawinski, director of the MDA’s Bureau of Food Safety and Animal Health. “As you celebrate, however, it’s important to take a few precautions to keep foodborne illness off your guest list.”

The bureau offers these tips for a safe and less stressful Thanksgiving:

Plan ahead

— Preparation: Store food at the correct temperatures before preparation. Make sure the refrigerator and freezer are set to 40 degrees Fahrenheit or below and 0 degree 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 Make room for holiday meal items and leftovers by clearing outdated foods from the refrigerator.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.

Thaw the turkey safely

The USDA outlines three safe methods for thawing your 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, changing the water every 30 minutes. Allow 30 minutes per pound.

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

Unsafe methods, such as thawing on the counter or in the garage, should be avoided under all circumstances.

Cooking tips

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

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

— Stuffing safety: Cook stuffing in a separate dish or ensure it reaches 165 degrees F if prepared inside the turkey.

Leftovers made safe

— Refrigerate leftovers within two hours of cooking to prevent bacteria growth.

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

— Reheat 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 online to www.Michigan.gov/foodsafety or the USDA Health and Safety page at https://www.usda.gov/topics/health-and-safety.