New York City officials have implemented "robust" security preparations for the upcoming Macy’s Thanksgiving Day Parade, despite the absence of any specific credible threats. At a news briefing, Mayor Eric Adams and NYPD Commissioner Jessica Tisch acknowledged the recent shootings of two National Guard members in Washington, D.C., emphasizing that such potential threats have been factored into the NYPD's comprehensive planning for the parade's security deployment.

The 99th iteration of the parade, a tradition since 1924, is expected to draw an estimated 3.5 million spectators along its 2.5-mile route in Manhattan, with an additional 50 million watching on television. Weather forecasts predict temperatures in the low 40s when the parade commences around 8:30 a.m. at 77th Street and Central Park West. Officials will closely monitor wind conditions, as gusts reaching 35 mph would necessitate grounding all large balloon characters, including Minnie Mouse, Spiderman, and Dora, in accordance with city regulations.

The NYPD's extensive security measures include thousands of uniformed and plainclothes officers, along with drones, bomb-sniffing dogs, radiation detectors, specially armed officers, and aviation units. These precautions were highlighted by Commissioner Tisch and Mayor Adams as crews inflated the parade balloons on Manhattan's Upper West Side.

Spectators attending the parade will face strict prohibitions against bringing large bags, beach chairs, aerial devices such as personal drones, pets, alcoholic beverages, umbrellas, and coolers. Public viewing areas have been designated on the west side of Central Park West, the south side of Central Park South, and along the Sixth Avenue parade route, as outlined by Macy’s parade organizers.

The parade traditionally heralds the start of the holiday season in New York City, featuring 5,000 volunteers, 34 balloons, 28 floats, 11 marching bands, nine performance groups, and more than two dozen singers and performers. During the event, crosstown traffic through Central Park traverse roads will be suspended, and general crosstown traffic in Manhattan will also experience significant impacts.

Beyond the parade, Thanksgiving celebrations often include a traditional turkey meal, raising important considerations for food safety and storage of leftovers. The Centers for Disease Control and Prevention (CDC) notes a rise in food poisoning outbreaks during November and December, underscoring the importance of safe food preparation, serving, and storage. Furthermore, the National Fire Protection Association (NFPA) identifies Thanksgiving as the peak day for home cooking fires.

One of the initial steps for a safe Thanksgiving meal is properly defrosting a frozen turkey. Donald Schaffner, a microbiologist at Rutgers University, recommends thawing in the refrigerator, allowing approximately 24 hours for every 4-5 pounds of turkey. Alternatively, cold water thawing requires 30 minutes per pound, with water changes every 30 minutes, ensuring the turkey remains in its original packaging to prevent the spread of pathogenic bacteria.

For those using turkey fryers, extreme caution is advised due to the risk of severe burns. Dr. Robert Schwaner of Stony Brook University Hospital warns against dropping a frozen turkey into hot oil, which can cause dangerous flames and oil boil-overs. Other common mistakes include placing the fryer too close to a house or overfilling it with oil.

Contrary to popular belief, washing a turkey is not recommended. Schaffner explains that washing does not effectively remove many germs and instead risks spreading bacteria around the kitchen sink and other surfaces.

To ensure the turkey is thoroughly cooked, investing in a tip-sensitive digital thermometer is crucial. The thermometer should be inserted into the thickest part of the turkey, confirming an internal temperature of at least 165 degrees Fahrenheit.

Consuming undercooked turkey poses significant health risks due to bacteria such as salmonella, C. perfringens, and campylobacter, which can cause vomiting, diarrhea, and other symptoms of food poisoning. C. perfringens can also proliferate in cooked foods left unrefrigerated for too long, with symptoms potentially appearing 24 to 48 hours after ingestion.

The general rule for serving is that a Thanksgiving meal should not remain on the table for more than two hours after being removed from the stove. Prompt refrigeration is key to safety.

For storing leftovers, Schaffner advises filling containers with no more than two inches of food and covering them lightly to allow heat to escape and food to cool quickly before refrigerating. Refrigerated leftovers should be consumed within approximately three days, while frozen leftovers will last longer but may experience some flavor degradation. For more detailed information on cooking temperatures, food preparation, and storage, FoodSafety.gov is a valuable government resource.