(Family Features) One of the most memorable moments at any holiday dinner is when the turkey is brought to the table. Make sure your holiday meal is a special one by following these simple tips for preparing your turkey safely.

• Don’t unwrap a frozen turkey before thawing.

• Thaw the turkey in the refrigerator for 24 hours per 5 pounds in weight. For example, a 20-pound bird takes four days to thaw. Thaw it faster by covering with cold water in the sink and changing the water every half hour per pound of turkey.

• Refrigerate the turkey as soon as it has thawed or cook it immediately.

• Lay a tent of foil loosely over the turkey to prevent over-browning.

• Never partially cook a turkey. Always cook it completely once started.

• The turkey is done when the meat thermometer is 180 degrees Fahrenheit and the stuffing is 165 degrees Fahrenheit. If you don't have a meat thermometer, look for the red stem to go up on the pop-up timer. Press a thumb and forefinger into the thick part of the drumstick to see if it feels soft or wiggle a drumstick to see if it moves easily.

• For easier carving, let the turkey stand at room temperature for at least 20 minutes.

Source: Rhodes Bake-N-Serv

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