“Frozen raw turkey should be stored in the freezer until you are ready to thaw it. Allow about 24 hours of thawing for each 4 to 5 pounds of turkey.  A turkey thawed in the refrigerator can remain in the refrigerator once it’s been thawed for 1 to 2 days before cooking.  A turkey must thaw at a safe temperature. When a turkey stays out at room temperature for more than 2 hours, its temperature becomes unsafe even if the center is still frozen. Germs can grow rapidly in the “danger zone” between 40°F and 140°F. Keep meat, chicken, turkey, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator. Prevent juices from meat, chicken, turkey, and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags.  Eggs just keep in their cartons.  Wash your hands with soap and water  before, during, and after preparing food when you are likely to get and spread germs.”

Centers for disease prevention and control-CDC (https://www.cdc.gov/foodsafety/communication/holidays.html)

“Try these five strategies when feeling overwhelmed or emotionally drained that are: Move and be active to decrease stress, just breath 3 mins deeply to turn stress to tranquility, be positive=yes long lines at the store now with traffic jams so replace with positive thoughts to create well being; laughter always help and express gratitude for what you have in your life.”

Mayo Clinic (https://newsnetwork.mayoclinic.org)