Thaw your turkey safely: Plan ahead, since thawing may take days in the refrigerator. Do NOT thaw it on the counter, in a bathtub, on the porch, or in the garage.
Handle your turkey safely: Before touching the turkey, wash your hands for 20 seconds. Do not wash or rinse the turkey. This may spread poultry juice to other foods and lead to foodborne illness. Use a clean cutting board. Wash the board with warm soapy water after use and before preparing the next item.
Cook your turkey safely: Set oven temperature to at least 325°F. Cook to a minimum internal temperature of 165°F. Find cooking times at USDA Food Safety and Inspection Service, bit.ly/3kZeP6D. Use a food thermometer to check in at least two of the thickest parts of the breast, thigh, and wing joint. After cooking, the turkey should rest for 20 minutes to let juices settle.
Chill your turkey safely: Divide leftovers into small portions and refrigerate or freeze within two hours after cooking. Use refrigerated leftovers within 3–4 days and frozen cooked turkey in 2–6 months for best quality. For more Thanksgiving-friendly food safety tips, visit FoodSafety. gov, bit.ly/3A55oqt.
When in doubt, throw it out! To keep your family safe, keep leftovers for only three to four days in the refrigerator. Label condiments with the date you open them. Below is a list of how long they can last.
This is a good reminder to either eat or freeze Thanksgiving leftovers within three to four days. To handle leftovers safely, use the following guidelines:
Refrigerate food within two hours after cooking to keep it safe.
Eat or freeze leftovers within four days.
Use labels or masking tape and a black marker to write dates on food for the refrigerator or freezer. If you label leftovers in the refrigerator with the four-day-later date, you will see right away the last day you can safely eat them.
Use Food Safety Charts, www.foodsafety.gov, to learn how long food can be safely stored in the refrigerator or freezer.
Learn more about leftover food, www.fsis.usda.gov.