Are there some basic precautions regarding turkey handling and preparation?
• Your hands and utensils, such as knives and cutting boards that have been used to prepare raw poultry, must be washed thoroughly with hot soapy water before use with other foods. • NEVER partially cook turkey. Finishing the cooking once it is started. • Once roasted, stuffing should be removed from turkey. Immediately refrigerate leftovers. Don’t leave cooked stuffing or turkey at room temperature more than two hours. Place in the refrigerator as soon as the meal is over. What’s the safest way to handle leftovers? And, how long can I keep them? Carve the turkey and remove all the stuffing. Place the turkey leftovers in shallow containers and refrigerate or freeze within two hours of cooking. Store the turkey in the refrigerator at 35-40 degrees F for 3 to 4 days or up to four months in the freezer. Gravy, stuffing, mashed potatoes and vegetables should also be stored in the refrigerator in separate shallow containers. The stuffing and gravy will stay fresh for one to two days in the
