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After the feast

Published November 16. 2011 05:01PM

Storing yourleftovers

• Discard any turkey, stuffing, and gravy left out at room temperature longer than two hours; one hour in temperatures above 90 °F.

• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.

• Use refrigerated turkey, stuffing, and gravy within three to four days.

• If freezing leftovers, use within two to six months for best quality.

Reheating your turkey

Cooked turkey may be eaten cold or reheated.

In the oven

• Set the oven temperature no lower than 325 °F.

• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.

• To keep the turkey moist, add a little broth or water and cover.

In the microwave oven

• Cover your food and rotate it for even heating. Allow standing time.

• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.

• Consult your microwave oven owner's manual for recommended times and power levels.

Source: U.S. Department of Agriculture

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