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- The government’s Food Safety and Inspection Service (FSIS) has helpful information. Know about the two-hour rule? That’s the limit for how long cooked food should be left at room temperature, and it’s only one hour if the room temperature is 90ºF. or higher. So don’t leave the turkey, gravy, and stuffing hanging out while you play a round of football.
- Get the leftover food into the fridge as soon as possible. If it’s still really hot, though, cool it, uncovered, in a shallow container on a rack for about twenty minutes, before transferring it to the refrigerator.
- Avoid putting foil directly on your cooked turkey. The salt and iron in turkey cause the foil to corrode, leaving smeary traces of aluminum on the meat. Instead, cover the turkey with parchment or wax paper first, then top it with foil.
- It’s best to store foods in glass and ceramic. “We know they’re safe, so why not use them?” says Dr. Wendy Klein, associate professor emeritus of internal medicine, obstetrics, and gynecology at Virginia Commonwealth University School of Medicine. She urges people to avoid putting foods in plastic. “We don’t have all the scientific information yet to know if they are safe or not, so it’s wise to be precautionary.”
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