SPRINGFIELD, Mo. (KY3) - With Thanksgiving less than a week away, food preparation and safety become critical concerns for families hosting large gatherings. Private chef Kevin Lane shared essential tips for safely preparing and cooking holiday meals while avoiding cross-contamination.

Lane said cooks preparing large turkeys must begin the thawing process well in advance of the holiday.

“For a 20-pound turkey, you’ll want to start thawing it about five days ahead of time in the refrigerator. It usually takes about 24 hours per 4 to 5 pounds of turkey. So, you want to make sure you’re thawing it in the refrigerator safely,” Lane said.

Lane emphasized the importance of proper food handling to minimize bacterial spread in the kitchen. He recommended thorough hand washing and cleaning all k

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