Jeff (The Boss) has some Great Thanksgiving Step by Steps:
40- 140 is considered the Danger Zone. That's where bacteria multiplies the fastest.
Many meat should be taken from 40° IT to 140° IT in no longer than 4 hours.
Others can explain it better, but that's the basics as I understand it.
You can check the links to Jeff's Step by Steps in post #21 above for a few recipes.