If the family's headed to your house for Thanksgiving, you're probably already preparing.
A closer look indicates how preparing your meals ahead of time is key to a safe and healthy gathering.
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Casseroles, potatoes and the turkey are all tasty components of a traditional Thanksgiving meal. Before the holiday staples even make it to the cutting board, health experts say a safe meal starts days ahead, at the store.
NC State Food Safety Specialist Ellen Shumaker said most fruits and vegetables are fine to buy now in preparation for the holiday.
"You want to make sure it looks good and fresh, and there are no blemishes or spots – especially if you’re buying it ahead of time," Shumaker said.
But you should hold off on buying fresh leafy greens until next week.
If your desserts can be kept at room temperature, preparing them a day or two in advance can also cut down on cross-contamination risks when making several other items on the big day.
"What utensils are you using for raw products: raw turkey and other meats, and what utensils are you using for fresh fruits, salads, and cutting bread. Make sure those things are separate.
When making your grocery store run, make sure to add a good thermometer to the mix.
The built-in pop-up thermometer on turkeys aren’t always accurate and you should have a more reliable option at home.