WASHINGTON (WJLA) -- Thanksgiving isn't until next week but WJLA anchor Victoria Sanchez has some reminders not to wait until the last minute to start preparing for your November 28 holiday feast.

Most turkeys come frozen, so don't forget to thaw it! The USDA recommends refrigerator thawing which takes time. It will take 24 hours to thaw a 4-5 pound bird. If you have a 16-pound turkey, start thawing no later than Sunday, November 24. A 20-pound turkey should move from the freezer to the fridge by Saturday, November 23.

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No matter your preferred way to cook the main dish, make sure the internal temperature of the turkey reaches 165F in the thickest part of the breast and innermost part of the thigh.

The food thermometer should reach 145F for ham and 140F for mashed potatoes.

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Dressing, scalloped potatoes, corn and/or sweet potato casserole and gravy should reach 165F.

For cold items like dip, keep the dish on a bed of ice.

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Once the meal is cooked, store leftovers in the fridge or freezer within two hours.

If you have any additional questions, you can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. Eastern Time.

Before and after cooking, wash your hands for 20 seconds and dry with a clean towel.