Outbreaks of some types of food poisoning tend to rise in November and December, according to the U.S. Centers for Disease Control and Prevention. Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have all led to past illnesses — and even deaths — CDC investigators have found.

It will take 24 hours for every five pounds of weight for a turkey to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes.