Health officials are putting the focus on safe food handling, ahead of the Thanksgiving long weekend.
This comes as the Public Health Agency of Canada investigates an outbreak of salmonella infections linked to raw and undercooked chicken and turkey products.
Public Health Inspector Jessica Van Geffen says a probe thermometer will be the most important item in your kitchen, to avoid food-borne illness.
Van Geffen says a whole chicken or turkey should be cooked to 82 degrees Celsius, or 180 degrees Fahrenheit.
For those who wash the bird before cooking, Van Geffen says the practice is unnecessary, and causes more bacteria to be spread throughout your kitchen.
If you have leftovers from the main course, it is recommended those be stored in smaller portions, and frozen for use at later dates.
Refrigerated leftovers can be used within 2-3 days.
More information on food safety can be found on the Health Unit website, www.huronhealthunit.ca.