With precooked holiday dinners, timing is key

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If you buy a precooked turkey dinner, keep the food at safe temperatures before serving. For safety's sake, food must be kept below 40 degrees or above 140 degrees.

• Food-safety experts recommend that if you buy a precooked turkey, the stuffing should be cooked separately; they advise against buying stuffed turkeys.

• It's best to pick up the hot dinner just before it's to be eaten. Drive directly home and keep it above 140 degrees while you're adding the finishing touches. Eat it right away.

• If you must pick up the turkey the day before, or more than an hour before it's to be eaten, food experts recommend carving the meat from the bone and refrigerating it. (A whole hot turkey will take too long to cool down in a home refrigerator.) Slice all the turkey and refrigerate; or the breast meat, legs and wings may be left whole and refrigerated.

• When reheating, add a little broth to keep the meat moist.

• When reheating gravy, bring it to a rolling boil for 1 minute, then simmer for 5 minutes.

• Stuffing must be reheated to an internal temperature of 165 degrees.

Copyright © 2004 The Seattle Times Company

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