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Holiday Feature

 

Chapter 10.
Storing Leftovers &
Food Safety After Cooking

 
Turkey Dinner

Rule #15: Never let the Thanksgiving meal linger.

Refrigerate the cooked turkey and other parts of the meal within 2 hours after cooking. Never store the stuffing and the turkey together.

Turkey Tip: Before serving the turkey, set out all your storage containers, foil, zipper bags, etc., so they are ready for filling with leftovers as soon as the meal is over. You'll not only store the foods more safely by minimizing their exposure out of the refrigerator, but you can more easily enlist extra pairs of hands to help out in the kitchen.

Use refrigerated turkey and stuffing within 3 days of cooking.

Reheat leftover stuffing to at least 165 degrees F. Bring leftover gravy to a rolling boil before serving. Cool foods rapidly by storing in shallow, small containers.

Turkey Tip: To keep the cut surface of the turkey breast from drying out, press a piece of plastic wrap or a damp paper towel next to it before covering and refrigerating.


The Global Gourmet's Perfect Turkey Handbook

Preface: Safety Tips Before Cooking

Chapter 1. Buying a Turkey

  • What size turkey should I buy?
  • Is it better to buy one large turkey or two small ones?
  • Should I buy fresh or frozen?
  • What about turkeys that have been injected with fats and seasonings?
  • What about turkey parts and frozen stuffed turkeys?

Chapter 2. Storing an Uncooked Turkey

  • How long can a whole turkey be kept frozen?
  • How long can a fresh turkey be kept refrigerated?

Chapter 3. Thawing a Frozen Turkey

  • Thawing Rules
  • Thawing Methods
  • Turkey Thawing Charts

Chapter 4. Stuffing (or Not Stuffing) a Turkey

  • Is it best to cook the stuffing inside the bird, or separately in a baking dish?
  • If I do want to stuff the bird, what's the best way to do it?
  • How much stuffing do I need?
  • Do I need to close up the cavity after it has been stuffed?

Chapter 5. Preparing the Turkey for Roasting

  • Preparations Step-by-Step
  • Stuffing & Trussing
  • Do I need to truss the bird's legs, or can I just roast it the extra effort?

Chapter 6. Roasting the Turkey

  • Roasting Step-by-Step
  • How do I keep the breast meat moist when cooking?

Chapter 7. How to Tell When It's Done

  • Use a Meat Thermometer
  • My turkey comes with a plastic pop-up timer. Can't I use that instead?
  • How accurate are "recommended cooking times"?
  • How can I tell when the turkey is done?
  • USDA Timetable for Turkey Roasted at 325 degrees F.

Chapter 8. Making the Gravy

  • Rules for Making Gravy
  • Making the Basic Gravy
  • Additions to Gravy

Chapter 9. Carving the Bird

  • Basic Carving steps
  • Removing the Thigh, Drumstick & Wings
  • Carving the breast

Chapter 10. Storing Leftovers & Food Safety After Cooking

  • Storing leftovers
  • Reheating leftovers

Thanksgiving at The Global Gourmet

The Global Gourmet's Perfect Turkey Handbook
Using a Meat Thermometer

 
 
Paris
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This page modified November 2006


 


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