Sandwiches, soups and casseroles are just a few of the quick and easy options that planned-over turkey provides. Always thaw frozen whole turkeys in the refrigerator or in cool water, changing the water every 30 minutes. Cook the turkey until the inner thigh reaches an internal temperature of at least 180 F and the stuffing reaches 165 F as measured by a meat thermometer. While it's tempting to leave the meaty carcass on the counter top for afternoon grazers, it's a practice that could make you sick. While it may appear that after-hours nibblers are only complimenting the chef's culinary skills, their fingers also may be introducing bacteria that can rapidly grow at room temperature.
Bacteria thrive in warm, moist, high-protein foods.
Skin often carries Staphylococcus bacteria, which can produce a toxin in foods that cannot be killed by heating. Turkey and other perishable foods such as stuffing and gravy should be refrigerated in shallow containers within two hours of cooking. Remove the stuffing from the turkey's cavity before serving, and remove the meat from the bones before refrigerating. Reheating is another consideration. Planned-overs should reach an internal temperature of 165 F. Bring gravy to a rolling boil.