India, Nov. 23 -- With just a few days left until Thanksgiving on November 27, millions are rushing to check off items from their grocery lists. While the focus is often on perfecting recipes, it's equally important to prepare your meals safely. Whether you're sticking to tradition or experimenting with new dishes, food safety is critical when cooking meat. Penn State Food Safety Expert Mary Alice Gettings recently shared her top tips with CBS to help ensure your turkey, and leftovers, are safe to eat: 1. Thaw your turkey properly If your turkey is still frozen, now is the time to start thawing it. The length of time depends on the bird's size. "For every five pounds, one day. So, for a 25-pound turkey, you're looking at Saturday afternoon or early Sunday morning," Alice says. If you choose to thaw your turkey in water, keep it cold and change the water every 30 minutes to prevent bacterial growth, she suggests. 2. Monitor temperatures carefully Before and after cooking, it's essential to keep the turkey out of the "danger zone": temperatures between 40degF and 140degF, where bacteria thrive. Keep a thermometer handy on Thanksgiving Day. The turkey, and its stuffing, should reach an internal temperature of 165degF. 3. Stuff loosely and let it rest Alice recommends stuffing your turkey loosely at the last minute. This helps prevent the bird from drying out while the stuffing cooks. Once the turkey is out of the oven, let it rest for about 20 minutes to allow flavours to develop fully. 4. Handle leftovers safely After Thanksgiving dinner, you have about two hours from the time the turkey comes out of the oven to refrigerate it. "All leftovers, not just the turkey, should be refrigerated by 4:00 p.m.," Alice says. To prevent bacterial growth, it is advisable to keep cold dishes below 40degF and hot dishes above 140degF. Properly stored, leftover turkey will last 3-4 days in the refrigerator, or up to six months in the freezer....