The thigh is the last part of the turkey to become fully cooked. Prepare the mixture and place it in a separate pan for baking. Roasting at the lower temperature requires a slightly longer time period. However, the bird will generally be more moist and tender. Even though the turkey had been roasted to the safe internal temperature, bacteria can be re-introduced to the cooked bird from the environment if the bird has been left out of the refrigerator to cool.
Room temperature is the most dangerous temperature zone for cooked, high protein foods.
Bacteria re-introduced to the food quickly reproduces to a dangerous level. Therefore, leftovers must be put in shallow containers for quick cooling and refrigerated within two hours from the time of roasting. When microwaving leftovers, cover the food and rotate it so it heats evenly. Inc. All rights reserved. Do not duplicate or redistribute in any form.