The Short Answer: Cut the turkey into smaller pieces, cover it, and heat it until a food thermometer reads 165°F. USDA's leftovers guidance says leftovers should reach 165°F as measured with a food thermometer, and that
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The dairy aisle looks remarkably different than it did a decade ago. Where once there stood only traditional milk in various fat percentages, now entire sections overflow with plant-based options made from
The short answer: turkey dries out when the lean breast cooks past done. Roast at 325°F or higher, check the innermost thigh, the innermost wing and the thickest part of the breast with a thermometer, take the turkey
The Short Answer: Plan to eat sushi the day you buy or make it. A University of Florida food scientist advised discarding sushi still in the fridge after 24 hours, and said restaurant takeout should be eaten when you get home or
The Short Answer: 3 to 4 days. USDA's Turkey Basics page lists cooked turkey at 3 to 4 days in the refrigerator, and its Keep Food Safe chart and FDA's chart list cooked poultry at the same 3 to 4 days. FoodSafety.gov's chart lists
The short answer: keep fully cooked, hot food at 140°F or above, and check each dish with a food thermometer. North Carolina Extension suggests a preheated oven set to 200 to 250°F for holding hot food. You can also use a
The Short Answer: Thaw it in the refrigerator at 40°F or below, allowing about 1 day for every 4 to 5 pounds. A 16-pound turkey takes about 4 days. If you're short on time, USDA's cold water
The short answer: yes. Hot food can go directly into the refrigerator if you divide it into shallow containers first. The one thing to avoid is putting a large, deep pot of hot food in whole.
The short answer: buy 1 pound of whole turkey per person, and 1.5 pounds per person if you want leftovers. For a turkey breast, plan on 3/4 pound per person, and for a boneless breast, 1/2 pound. For 10 guests, that is a 10 to 15 pound turkey.
The short answer: if the turkey has just finished cooking and reached 165°F, slice it and spoon warm broth, stock or gravy over the meat, cover it, and serve promptly or keep it at 140°F or above. If you are
The short answer: Chill it first. Divide hot food into shallow containers, chill it fast in the fridge or an ice bath, then freeze it once it is cold. Never leave a big pot on the counter to cool, and never freeze a large, steaming mass in one block.
The Short Answer Two hours. USDA says perishable foods, including a cooked turkey dinner, should not be left out of the refrigerator for more than 2 hours. Its Thanksgiving page says to store leftovers within 2 hours of cooking, unless they're
