Ready or not, the holidays are here. It’s a time when many Americans accustomed to preparing simple meals feel a responsibility to safely serve 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 tend to increase in November and December. Spoiled turkey, undercooked stuffing and germy gravy from holiday buffets have led to previous illnesses — and even deaths — CDC investigators have found.

It can be difficult for casual cooks to prepare large meals in a way that avoids the common dangers that can make people sick, said Donald Schaffner, a food science expert at Rutgers University.

“Large quantities of food take longer to cook. Large quantities of food take longer to cool down,” 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 common ways to make holiday meals both festive and safe.

Prepare the turkey

According to turkey producer Butterball, nearly 90% of U.S. hosts plan to serve turkey on Thanksgiving this year.

However, raw turkey can harbor pathogenic bacteria such as Salmonella, Campylobacter and other germs. It must be handled safely to prevent these pests from contaminating refrigerator surfaces, sinks, and kitchen countertops.

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

“All of these methods carry risks,” he warned.

According to the Department of Agriculture, a frozen turkey takes about 24 hours to thaw in the refrigerator for every 4 to 5 pounds of weight. If you are using a microwave or the cold water method, the bird must be cooked immediately. For details on how to safely handle turkeys, see the thawing and cooking calculators created by the USDA.

And don’t wash the turkey. It’s not a good idea to rinse it in the sink, although many chefs still insist on the practice, often out of habit, Chapman said.

“Anything that hits that surface and creates spray will essentially spread contamination throughout your kitchen,” he said.

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

How about roasting?

The turkey must reach a cooking temperature of 165 degrees Fahrenheit before serving. The best way to tell if it is done is to use a tip-sensitive digital thermometer inserted into the innermost part of the thigh, not touching the bone.

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

However, do not determine doneness based on signs such as whether the skin is golden brown, whether the meat is no longer pink, or whether the meat juices are clear.

“None of these are good indicators of temperature,” 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 important to avoid the so-called danger zone at temperatures between 40 and 140 degrees Fahrenheit, where bacteria can easily multiply.

The key is to keep hot foods hot and cold foods cold — and to cool everything immediately, Schaffner said.

“We recommend refrigerating leftovers within two hours of removing them from the heat,” he said.

Be sure to refrigerate dense foods like turkey slices, cooked sweet potatoes, or gravy in shallow containers so they cool faster. Schaffner’s recent research showed that there was a small risk of dangerous germs growing in food refrigerated in containers no more than 2 inches deep.

Keep it clean

An important way to avoid food poisoning is to clean the kitchen carefully.

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

Pay particular attention to surfaces that may be contaminated. It’s important to first clean with soap and water and then disinfect with a disinfectant – a two-step process.

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

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