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safe and tasty, a Virginia Cooperative Extension specialist in foods and nutrition recommends these food safety practices:
“First, do not leave the turkey on the table too long,” said the specialist, Ann Hertzler. The guideline is not to leave food at room temperature longer than two hours.
As soon as the meal is finished, put the turkey in the refrigerator to lower the temperature below that at which harmful bacteria can grow.
Removing the meat from the bone helps speed cooling. It also reduces the amount of space needed to fit it in the refrigerator.
If stuffing was baked inside the turkey, remove it and refrigerate it in a separate container.
“Have a plan for the leftover turkey,” she said.
Many families will want to freeze some of it. Slice and package the meat into portions to suit the size' of family and freeze immediately.
Meat that is frozen right away will have a better flavor than that which is kept in the refrigerator for several days, or even heated for another meal before it is frozen.
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