Bacteria in food left out for more than two hours double in number every 20 minutes, and some bacteria make a poison or toxin that can make you ill, hence the term “food poisoning.”
With all the excitement surrounding the Thanksgiving meal for family and friends the leftover turkey is often left to sit “out of refrigeration”
For optimum safety it is best to remove leftover turkey meat from carcass at time of carving.
It does not take long to place in containers and store in refrigerator.
Taking time to do this is certainly preferable to exposing family members to e-coli, often with fatal circumstances.
IT IS A GOOD PRACTICE!!
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Here is a nice way to use leftover turkey meat.
Any large pieces of breast makes great hot or cold sandwiches.
This recipes in generally for small pieces left over from carvings.
TURKEY POT PIE (From Leftovers)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chilled solid vegetable shortening
6 tablespoons ice water, or as needed
3 cups cubed cooked turkey
1/2 small onion, chopped
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can cream of chicken soup
6 oz water
2 (15 ounce) cans mixed vegetables, drained
salt and pepper to taste
Whisk the flour and 1/2 teaspoon of salt in a bowl
Add the shortening into the flour mixture with a pastry cutter until the mixture is coarsely crumbled.
Drizzle the ice water a little at a time, enough to be able to form a ball, over the mixture with your fingers.
Place the dough in plastic wrap and refrigerate for 30-35 minutes.
Preheat oven to 375F
Mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables Preheat oven to 375F
in a saucepan.
Bring to a boil, then reduce heat and allow to simmer.
Cut the dough in two making one piece slightly bigger than the other.
Flour a work surface and roll the bigger piece into a circle to fit into a 10-inch cast-iron skillet.
Roll out the smaller piece into a circle for the top the top.
Remove turkey mixture from heat and pour onto skillet.
Place the top roll over the filling, crimp the two crusts together with a fork,
Cut several slits in the top with a sharp knife.
Bake in the preheated oven until the crust is golden brown, usually about 45-50 minutes.
Serves 6 good sized servings