~ Thaw and marinate frozen meats in a refrigerator set below 40 degrees Fahrenheit.
~ For quick thawing, place unwrapped frozen turkey (breast side down) in a sink filled with
COLD water. Change the water every 30 minutes. Using warm or hot water will cause
bacteria to multiply.
The Hot and Cold Debate
~ To keep foods fresh and ensure the safety of those who will eat it later, place cooked foods
promptly in the refrigerator; there is no need to let them cool first.
~ If you're taking a dish to a potluck or family gathering, pay attention to how much time will
pass from when you leave home until the dish will be eaten. If it is more than 2 hours, pack
cold dishes in a cooler with an ice pack, or place hot dishes in an insulated bag to keep the temperature out of the danger zone (40-140 degrees Fahrenheit).
~ If leftovers are not going to be eaten within one week of the holiday meal, wrap them
properly and freeze them for up to one month.
Source: Academy of Nutrition and Dietetics.