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Turkey Basics: Handling Cooked Dinners

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  • Published: 2013-08-22
  • File Format: PDF
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  • Language: English
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Introduction
Take-out Dinners

Hot from the Oven Eating Within 2 hours?
Pick up the food hot...and keep it hot. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40 and 140 °F.
Set oven temperature high enough to keep the turkey at 140 °F or above. Use a food thermometer to check. Stuffing and side dishes must also stay hot (at 140 °F or above). Covering with foil will help keep the food moist.

Eating Much Later?
It’s not a good idea to keep food hot longer than 2 hours. It is better if you:
• Remove all stuffing from the turkey cavity immediately and refrigerate it.
• Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
• Refrigerate potatoes, gravy, and vegetables in shallow containers.
 
 
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