How Long Does Turkey Stay Good And Other Food Safety Tips

Don’t be the Thanksgiving host who sickens the guests.

About 1 million people every year get a common type of food poisoning, with most illnesses occurring from Thanksgiving, the most popular food holiday of the year, through Christmas and New Year’s Day.

The reason: The longer the guests linger around the table and the meal remains on the buffet for seconds and thirds, the greater the chances the delicious feed is going to make someone sick.

That’s according to the Centers for Disease Control and Prevention, which says turkey and other poultry, beef, pork and gravy are the biggest culprits behind the holiday upticks in Clstridium perfringes, a common foodborne illness causing stomach cramps and diarrhea. The symptoms usually go away on their own.

Food safety experts say these and other Thanksgiving dinner staples should be refrigerated within two hours of serving to avoid the “danger zone” of 40 to 140 degrees Fahrenheit, where bacteria can grow rapidly and become dangerous. If it’s not possible to get the leftovers in the refrigerator within that time period, throw them away, the USDA’s Food Safety Inspection Service says.

Refrigeration slows down but does not prevent bacterial growth, according to the agency. Cooked turkey remains safe indefinitely if frozen, but should be eaten within three or four months because the turkey can lose moisture and flavor over longer periods of time, the agency says.

The same guidelines apply to most Thanksgiving leftovers. That means that if the turkey goes into the oven on Thanksgiving Day, the leftovers should be out of the refrigerator by Monday. (The exception is cranberry sauce, which will stay good in the refrigerator for a couple of weeks. It can be frozen for a couple of months, too.)

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Small, shallow, airtight containers are recommended because they cool more quickly. Avoid stacking them to allow for maximum air circulation and more uniform cooling. Also, label and date the leftovers, especially when freezing.

Here are some specific things you can do to make sure Round 2 of the Thanksgiving meal is safe to eat:

Carve and pick the meat off the turkey carcass within two hours of cooking. Store the turkey in shallow, airtight glass or plastic containers if possible, but tightly wrapping the meat in plastic wrap or aluminum foil works, too, if care is taken to rewrap it after removing some of the leftovers.in an airtight

Stuffing, if removed from the bird shortly after cooking, should also be stored in an airtight container. It can be frozen for about a month.

Mashed potatoes last a bit longer, up to five days in the refrigerator. They can be frozen but should be eaten within a couple of months.

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Apple and other fruit pies stay good for up to a week in the refrigerator or eight months if frozen — assuming the pie has been tightly wrapped in plastic or double bagged in an airtight freezer bag to prevent freezer burn. Cream pies may go bad within three or four days in the refrigerator, but they aren’t good candidates for the freezer.

Because their custard filling contains eggs and dairy, pumpkin pies should be refrigerated within a couple of hours of baking. They’ll stay good for up to four days in the refrigerator. Either slices or whole pies can be frozen if they’re completely cooled and wrapped well to prevent freezer burn.

Bread and rolls will last about four days if stored at room temperature and a couple of weeks if stored in the refrigerator or three months if frozen.

Cornbread should be eaten within four or five days of baking, but can last up to three months in the refrigerator.

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Because refrigerating the leftovers only slows bacterial growth, heat them to an internal temperature of 165 degrees Fahrenheit. Cover the leftovers when reheating so they don’t lose moisture and to ensure even heating.

When reheating sauces, soups and gravies on the stove, bring them to a rolling boil.

If reheating food in the microwave, rotate midway through if the oven doesn’t have a rotating feature. Arrange food items evenly in a covered microwave-safe glass or ceramic dish and add liquid if necessary.

Be sure the covering is microwave safe, and vent the lid or wrap to let the steam escape. The moist heat that is created will help destroy harmful bacteria and will ensure uniform cooking. Also, because microwaves have cold spots, check the temperature of the food in several places with a food thermometer and allow a resting time before checking the internal temperature of the food with a food thermometer.

In all cases, food safety experts say, always trust your nose and your taste buds. If it smells rancid or pungent, or tastes off, it’s probably bad. Also, leftovers that have turned the corner may have a slimy, sticky or mushy appearance, be discolored or have mold growth.