With the Thanksgiving holiday quickly approaching, an organization within Dallas County is giving advice on food safety.

Dallas County Health Department’s Community Health Educator Natalie Peters shares that when it comes to thawing a turkey, the process can be done either in the refrigerator or cold water. She says that the turkey in the fridge should be kept in a container at 40 degrees Fahrenheit or below, allowing 24 hours for every four pounds of turkey. If people choose to thaw the turkey under cold water, then it would take 30 minutes per pound. Peters stresses for people to be mindful of the “two hour rule” about food.

“Dispose of any perishable foods that have been sitting out for longer than two hours at room temperature, just to be safe. If you want to avoid any food waste, you should refrigerate leftovers within two hours, so that you can safely enjoy them the next day.”

Peters pinpoints that turkey should reach an internal temperature of 165 degrees Fahrenheit in order to be safely eaten. She concludes that at the end of the meal, people need to wipe down the counter and sink with a sanitizing solution to discard any bacteria from the meat’s juices.