No one wants to share Thanksgiving dinner with unwanted, invisible visitors—the kind that can sneak in and cause food-borne illness. But you can keep bacterial growth at bay by following these recommendations of food safety experts.

• DON’T leave a frozen turkey on the counter to defrost. Thaw it in the refrigerator or in cold water (changed every 30 minutes). A small bird can also be defrosted in the microwave., but this doesn’t work well unless you turn the bird every 3-5 minutes because otherwise the wing tips will get “cooked.”
• DON’T stuff your turkey. Even though it’s traditional, most food safety experts advise against it. Here’s one reason: the bird may reach the safe temperature while the stuffing is still at a lower temperature, one at which bacteria still thrive. If you are determined to stuff your turkey despite this advice, take these precautions: 1) Let the stuffing cool before inserting it in the raw turkey. 2) Take the temperature of the stuffing (as well as the turkey). Don’t assume the stuffing is hot enough when the bird is. Both should be at least 165°F, the temperature at which bacteria are no longer a threat.