The following guidelines can protect your family from the possibility of foodborne illness. In general, perishable food should not be left out for more than two hours, because harmful bacteria multiply quickly at room temperature. Leftovers should be stored in shallow containers in the refrigerator to allow for faster cooling.
Turkey Be sure the turkey is completely thawed before cooking.
Always thaw meat or poultry in the refrigerator, and never on the counter top. To ensure safety and doneness, use a meat thermometer to check the internal temperature of the turkey. Turkey can be frozen, and it will maintain its flavor for up to 6 months. Wrap it well to prevent freezer burn. Stuffing Do not cook the stuffing inside the turkey if you do not have access to a meat thermometer.