Thanksgiving should end with full plates and good memories, and a little preparation can help Sarasota families keep the celebration on track.

Before Thursday, November 26, make a plan for the stove, the turkey and the guests who will be moving through the kitchen.

The most useful precautions begin well before the first burner is switched on.

Keep an attentive cook in charge

Stay in the kitchen while frying or cooking on the stovetop, and turn the burner off if you need to leave.

Keep towels, packaging and oven mitts away from heat, turn pan handles inward and wear sleeves that will not brush a flame.

Give children and pets a separate place to gather, away from hot pans and the path between the oven and the counter.

Test smoke alarms before the holiday rush and keep exits clear.

Understand the turkey fryer warning

The National Fire Protection Association discourages outdoor gas-fueled turkey fryers that immerse a bird in hot oil.

These devices can tip, overflow or overheat, creating severe burn and fire hazards.

Roasting the turkey or buying a professionally prepared fried bird is a safer choice.

An electric or oil-free appliance also needs to be used exactly as its manufacturer directs; an appliance's name is not a guarantee against injury.

If someone nevertheless chooses a propane fryer, use it only outdoors on a stable, level surface well away from buildings, wooden decks, covered patios and anything combustible.

Never move the operation into a garage or under a lanai roof because rain is approaching.

The bird must be completely thawed and thoroughly dried, and the oil level must follow the manufacturer's instructions to avoid displacement and overflow.

Water and ice entering hot oil can cause violent splattering.

Keep children and pets well away, supervise continuously and remember that the oil remains dangerously hot long after cooking ends.

Stop if the setup cannot meet the equipment's instructions and required clearances.

Know when to get out

For a small stovetop pan fire, slide a lid over the pan and turn off the burner only if you can do so safely.

Leave the pan covered until it cools, and never carry a burning pan or pour water onto hot cooking oil.

For an oven fire, turn off the heat and keep the door closed.

If flames spread, a fryer catches fire or you feel unsure, get everyone out and call 911 from a safe location.

Do not approach a burning fryer to move it or attempt to rescue the meal.

Plan thawing before the holiday

USDA guidance allows about 24 hours in a refrigerator for each four to five pounds of turkey.

A 20-pound bird can therefore need roughly four to five days, and a refrigerator-thawed turkey can remain refrigerated for another one to two days before cooking.

Keep the refrigerator at 40°F or below and place the bird in a container that catches drips.

Never thaw turkey on the kitchen counter.

Wash hands and utensils after handling raw poultry, and keep raw juices away from ready-to-eat food.

Use a thermometer, then watch the clock

Cook turkey to at least 165°F in the thickest breast and innermost thigh and wing.

Refrigerate leftovers in shallow containers within two hours, or within one hour if the outdoor temperature is above 90°F.

Use refrigerated leftovers within three to four days and reheat them to 165°F.

Assigning someone to put food away keeps that final safety step from disappearing amid dessert, conversation and the dishes.

Useful links and sources

Turkey fryer hazards and precautions

Cooking fire prevention

Safe turkey thawing

Turkey temperature guidance

Leftover storage guidance