Today, careful cooking and handling of food can avert potential hazards. Since the Indians and Pilgrims got together in 1621, most food poisoning related to turkey has come not from cooking, but rather from cooling and storing. A bird always should be cooked thoroughly to an internal temperature of 180 degrees, checked with a meat thermometer and not just a pop-up button. But, that's just where the safety begins. The following 2-2-4 rule for serving, cooling and storage can help prevent food-related illnesses. First, 2 hours: move the meal from the oven to the table to the fridge in two hours or less. Next, 2 inches: store and cool food at a shallow depth 2 inches or less, to speed chilling. And finally 4 days: eat refrigerator leftovers in four days or fewer (and freeze the rest). Remember 2-2-4 makes Thanksgiving safe forevermore. And that's the On The House tip for today.