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we agreed were most important,” said Susan Conley.
Hot from the Oven: Pick up the food HOT and keep it HOT. Keeping foods warm is not enough. Harmful bacteria multiply fastest between 40 degrees and 140 degrees F. To keep turkey hot, set oven temperature at 200 degrees F or higher — enough to maintain an internal temperature of 140 degrees F or above when measured with a meat thermometer. Stuffing and side dishes must also stay HOT.
Handle Turkey Dinners Safely: It’s not a good idea to try and keep the foods hot longer than two hours. If eating much later, turkey and trimmings will be safer and tasted better if you remove all stuffing from the turkey cavity immediately and refrigerate. Cut turkey off the bone: slice breast meat; legs and wings may be left whole. Refrigerate turkey meat, potatoes, gravy and vegetables in small, shallow containers.
Keep Cold Foods cold: Some turkey dinners are cold when you pick them up or when they’re delivered. For turkey and trimmings which the establishment has refrigerated after cooking, refrigerate as soon as you get home (always within two hours of pickup). Do not reheat the turkey whole. If you plan to reheat the cold turkey, carve and refrigerate it as above.
Cooked Frozen Turkeys with the USDA Inspection Seal: These turkeys have been processed under controlled conditions. Follow package directions
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