OMAHA, Neb. (AP) — Experts want home cooks to remember food safety on Thanksgiving.

The U.S. Department of Agriculture says following a few simple steps can help keep everyone safe over the holiday.

The traditional main course at Thanksgiving, turkey, can contain salmonella and campylobacter bacteria that can cause illness if the bird isn’t cooked correctly.

The USDA recommends not washing the turkey because doing so can spray bacteria up to three feet away. As long as the turkey is cooked to the correct 165-degree temperature, any bacteria will be eliminated.

When thawing a turkey, either use the refrigerator, cold water or the microwave. The USDA says thawing in the refrigerator is safest.

Make sure to check the turkey with a meat thermometer when cooking, and use or freeze any leftovers within four days.