Traditionally eaten during Thanksgiving, Turkey is actually a great ingredient for more than the biggest celebration of the year. It’s also super healthy and low in fat.
Try it in curries, soup, quiches and salads plus other imaginative ways to use up the leftovers in the week after the festive celebrations.
See our endless list of recipe ideas below.
Whether you’re experimenting in the kitchen or would like some advice on the best ways to prepare, cook or serve your dish, don’t hesitate to contact us.
Store foods properly in your refrigerator or freezer as desired and make sure your food doesn’t come into contact with pets, household cleaners or chemicals of any kind.
Anyone coming into contact with food, including children should wash their hands thoroughly. If anyone has a cut or scrape anywhere near their hands, they should use plastic gloves; be careful about sneezing or coughing near food as well.
Food bacteria can stay behind in towels and cloths that are used over and over.
Please remember to wash kitchen linen often and dispose of dirty or mildewed sponges promptly.
Washing of hands in hot, soapy water between each food preparation step is also very important.
This includes countertops, pots, pans, and utensils.
Another good tip: if you were to use a certain dish to marinate your poultry, be sure to wash it afterward if you intend to use it for serving your meal.
Contrary to popular belief, don’t “cool” leftovers at room temperature.
It’s perfectly safe and proper to place them directly in your refrigerator.
The colder the better! Your refrigerator should register 40°F or lower, and your freezer should read 0°F to 10°F.
If you have any doubt, check them with an appliance thermometer.
Here is a helpful table that shows how long poultry can be stored in the refrigerator and freezer assuming it is packaged properly:
(Days at 40°F)
(Months at 0°F)
|Ground Meat &Patties||1-2||3-4|
|Chicken &Turkey Pieces||1-2||9|
|Whole Chicken &Turkey||1-2||12|
|Poultry Pieces (Plain or Fried)||3-4||4|
|Poultry Pieces (Broth or Gravy)||3-4||6|
Source: USDA Food Safety Basics, 2015
Heat is the key. Maintenance of an adequate holding temperature is very important if you don’t serve your meal right away.
140°F to 165°F is recommended because food removed from heat quickly drops to room temperature and that could be a problem. Even steam tables or chafing tables don’t always do the job.