YOUR LIFE.

• Position: Safe handling of turkey meat, healthy Thanskgiving eating tips, data shows most Americans like sausage for breakfast

WASH YOUR HANDS NOT YOUR TURKEY

More than 45,000,000 turkeys are eaten on Thanksgiving Day, with a never-ending list of side dishes and desserts. Thanksgiving dinner is by far the largest and most-stressful meal many consumers prepare all year, leaving room for mistakes that can make guests sick.

"Turkey and other meat and poultry may contain salmonella and Campylobacter that can lead to serious foodborne illness," says Paul Kiecker, acting administrator for the Food Safety and Inspection Service at the Department of Agriculture, Washington, DC. "By properly handling and cooking your turkey, you can avoid these harmful pathogens and ensure your family has a safe and healthy Thanksgiving feast."

Washing your hands before cooking is the simplest way to stop the spread of bacteria, while washing your turkey is the easiest way to spread bacteria all over the kitchen. Some 68% of consumers wash poultry in the kitchen sink, which is not recommended by the USDA, as research shows that washing meat or poultry can splash bacteria around your kitchen by up to three feet, contaminating countertops, towels, and other food. Moreover, washing does not remove bacteria from the bird. Only cooking the turkey to the correct internal temperature will ensure all bacteria are killed.

The exception to this rule is brining. When rinsing brine off of a turkey, be sure to remove all other food or objects from the sink, layer the area with paper towels and use a slow stream of water to avoid splashing.

For optimal food safety, do not stuff the turkey. Even if the turkey is cooked to the correct internal temperature, the stuffing inside may not have reached a temperature high enough to kill the bacteria. It is best to cook the stuffing in a separate dish.

Although there are various ways to prepare a turkey, the only way to avoid foodborne illness is to make sure it is cooked to the correct internal temperature as measured by a food thermometer. Take the bird's temperature in three areas--the thickest part of the breast and the innermost part of the wing and thigh--and make sure all three locations reach 165[degrees]F.

Perishable foods should not be left on the table or countertops for longer than two hours. After two hours, food falls into the danger zone--temperatures between 40[degrees]-140[degrees], where bacteria can multiply rapidly.

Cut turkey into smaller slices and refrigerate along with other perishable items, such as potatoes, gravy, and vegetables. Leftovers should stay safe in the refrigerator for four days.

HERE'S TO A HIGH-FAT, L0W-CARB THANKSGIVING

Contrary to popular belief, high fat and low carbs is a viable option when it comes to Thanksgiving dinner, according to Virta Health, an online specialty medical clinic with the goal of helping patients reverse type 2 diabetes without surgery or medication.

Here are Virta's five ways to have a healthy but tasty Thanksgiving meal.

* Substitute healthier versions of classic favorites. Rather than trying to avoid foods you love, concoct low-carb alternatives, like mashed cauliflower instead of mashed potatoes, or sugar-free pecan pie.

* Do not try to push away your urges. You cannot control your cravings, but you can control your reaction--so notice and accept the urges, since ignoring or suppressing them will make them even stronger.

* Take a break halfway through your meal. Check in with yourself and note how you are feeling emotionally and physically, especially how full you are. If you do not stop to pay attention, you might be unaware of what your body is trying to tell you.

* Go easy on the alcohol. Intoxication makes it harder to resist food urges and temptations, so have a full glass of water between drinks to mediate its effect.

* Never shame yourself. If you slip up, do not self-shame--that only will lead to giving up and eating more. Instead, take deep breaths, actively comfort yourself, and focus on what you want to happen next.

SAUSAGE, NOT TURKEY LEFTOVERS, FOR BREAKFAST

Thanksgiving leftovers, especially turkey, indeed are blessings to be appreciated. Still, when it comes to breakfast meats, the morning just is not complete for many without sausage, as research commissioned by the National Hot Dog and Sausage Council, Washington, DC, and conducted by The Harris Poll shows...