![]() "You should be reheating your leftovers to an internal temperature of 165° F. When reheating, retake temperatures just as you did the first time. If you freeze leftover turkey, it'll keep up to four months. (Shallow containers help cool leftovers more quickly than large ones). "Store leftovers in small, shallow containers in the refrigerator only until the Monday after Thanksgiving Day, or in the freezer for later use," recommends Pfaeffle. The correct refrigerator and freezer temperatures are 40° F or below and 0° F or below. Now that you know to refrigerate your turkey and other perishable foods within two hours after serving, check the temperature of your refrigerator and freezer with an appliance thermometer. And that's still valid even if you order food to-go instead of cooking from scratch. While Thanksgiving dinner is the main event, the days (and leftovers) that follow are equally important when it comes to food safety. And if you're cooking a turkey breast instead of a whole turkey, check for 165° F at the thickest part of the breast. "Even if the turkey has a pop-up temperature indicator, you should still use a food thermometer to check that the bird has reached at least 165° F in those three places," she adds. She says to check that poultry has reached 165° F in three parts: the breast's thickest part, the wing's innermost part, and the thigh's innermost part. "After your turkey is ready to be baked or fried, you should plan to cook it to a minimum internal temperature of 165° F (as measured with a food thermometer) to destroy any bacteria, which reduces the risk of foodborne illness," says Pfaeffle. Long-term illnesses can occur from bacterial infections, too." "But they're usually associated with nausea, stomach cramps, diarrhea, and vomiting (plus dehydration in many cases). " Symptoms of related foodborne illnesses can vary from person to person," says Sims. Eating raw or undercooked poultry (and meat) can lead to foodborne illness-which can be serious.
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