4. Store foods properly.
• Remove leftover turkey from the bone and refrigerate meat, stuffing and gravy separately.
• If food is hot, let it cool for no more than 30 minutes, then put it in the refrigerator, uncovered in a shallow container, for quick cooling. Once it's cold, cover it.
• Keep raw foods away from cooked foods; safely cooked food can become contaminated through even the slightest contact with raw food or an unwashed utensil.
• Use leftovers within two to three days or freeze them for up to one month.
• Before serving leftovers, reheat them so all parts reach at least 74 C, and bring gravy to a full boil, stirring while reheating. This will kill any bacteria that might have developed during refrigeration.
BONUS: Play it safe when cooking a turkey
• A frozen turkey can take up to one week to thaw completely. Allow five hours per pound (500 grams) thawing time.
• Thaw the bird in the refrigerator. Keep it in its protective plastic wrap and in a pan deep enough to contain any drips.
• Cook the turkey until its internal temperature rises to at least 75 C as registered on a thermometer inserted into the thickest part of the thigh. If the cooked bird shows any pink juice or flesh, put it back in the oven.
• It's preferable to cook the stuffing separately to avoid growth of bacteria. If you want to put an all-dressed turkey on the table, add cooked stuffing to the bird's cavity when it's done.
• If you do cook stuffing with the bird, don't stuff it until just before you're ready to put the turkey into the oven.
