Today, careful cooking and handling of food can avert potential
hazards. Since the Indians and Pilgrims got together in 1621, most food
poisoning related to turkey has come not from cooking, but rather from
cooling and storing. A bird always should be cooked thoroughly to an
internal temperature of 180 degrees, checked with a meat thermometer and
not just a pop-up button. But, that's just where the safety begins. The
following 2-2-4 rule for serving, cooling and storage can help prevent
food-related illnesses. First, 2 hours: move the meal from the oven to
the table to the fridge in two hours or less. Next, 2 inches: store and
cool food at a shallow depth 2 inches or less, to speed chilling. And
finally 4 days: eat refrigerator leftovers in four days or fewer (and
freeze the rest). Remember 2-2-4 makes Thanksgiving safe forevermore.
And that's the On The House tip for today.