Thanksgiving Take-Out Tips
If you eat within two hours, handle the hot food as follows: Pick up the food hotand keep it hot. Keeping foods warm is not enough. Harmful bacteria multiply fastest between 40° and 140°F. Set the oven temperature high enough to keep the internal temperature of the turkey and all side dishes at 140°F or above. Use a food thermometer to check food temperatures. Covering the food will help keep it moist.
If you're not eating within two hours, remove all stuffing from the turkey cavity and refrigerate in shallow containers. Reheating a whole turkey is not recommended. 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. Reheat turkey pieces and all side dishes thoroughly to 165°F, until hot and steaming. Bring gravy to a rolling boil. If using a microwave oven then cover food and rotate dish so it heats evenly. Follow the microwave oven manufacturer's instructions.
For more information, visit the U. S. Department of Agriculture.