Part III: Serving and Storing your turkey safely - no germs please
Let the turkey sit for about 15-20 minutes before carving it. This will allow the juices to set inside and your turkey will be easier to carve.
Make sure your knife is sharp before cutting.
Remove stuffing before carving.
Enjoy your turkey with family and friends!
Do not leave the extra turkey, stuffing or other leftovers out for more than two hours.
It is temperature and the amount of time that cause the bacteria to grow on food. This is why you don't want foods left out longer than two hours. Bacteria can't grow in a cold refrigerator (set at 40℉)
Leftovers should be eaten, frozen or thrown away within 3-4 days.
Cold Storage Guidelines for Some Holiday Foods
|Product||Refrigerator (40 °F)||Freezer (0 °F)|
|Fresh Eggs, in shell||3 to 5 week||Do not freeze|
|Soups & Stews-vegetable or meat added||3 to 4 days||2 to 3 months|
|Fresh turkey, whole||1 to 2 days||1 year|
|Fresh turkey, pieces||1 to 2 days||9 months|
|Giblets||1 to 2 days||3 to 4 months|
|Cooked meat & meat casseroles||3 to 4 days||2 to 3 months|
|Vegetable Casseroles||3 to 4 days||2 to 3 months|
|Gravy & meat broth||3 to 4 days||2 to 3 months|
|Cooked poultry casseroles||3 to 4 days||4 to 6 months|
|Stuffing, cooked||3 to 4 days||1 month|
Tips on heating up leftovers from Thanksgiving: