As Christmas approaches, families across the country are preparing festive meals with turkey, ham and other holiday favorites. However, food safety experts warn that improper thawing, cooking and food handling practices could make the celebrations a health hazard. By following a few simple guidelines from the U.S. Department of Agriculture, you can keep your loved ones safe and ensure your holiday meal is both delicious and risk-free.

Cooking turkey to the right temperature
When it comes to cooking your turkey, temperature is everything. Slow-cooking a turkey overnight at low temperatures is unsafe because it allows harmful bacteria to survive and multiply. Instead, roast your turkey at a temperature no lower than 325 degrees F, and always use a food thermometer to ensure it reaches a safe internal temperature of 165 degrees F. Check the temperature in three key spots: the thickest part of the breast, the innermost wing, and the innermost thigh.