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WHEN the traditional holiday turkey is not gracing the dinner table, the bird belongs in the refrigerator or freezer. Both cooked and uncooked, poultry and stuffing are targets for unsafe bacterial that can cause food-borne illness, says Jo Anne Barton, assistant professor of home economics and Virginia Tech Extension specialist in foods and nutrition. Keeping the turkey and trimmings safe to eat means not allowing the rapidmultiplying bacteria the time and temperature in which to grow.
Chilled, raw turkey can be stored for one to two days in the coldest part of the refrigerator, Barton said. “Store giblets separately from the rest of the bird,” she said. “Remove any cardboard trays or film wrippings used in retail packaging and wrap loosly to
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