For me, the most beloved tradition of the Thanksgiving feast occurs the day after. I slice open a toasty dinner roll and layer it with warm dressing and turkey, a bit of chilled cranberry sauce and a drizzle of hot gravy. Then, I sit and — aaaah — enjoy it in peace and quiet. How do you get to this blissful place and ensure your guests can as well? You make more food than you need — don’t you always?! — and you handle that food with care while preparing, transporting, serving and storing it.
I love the bustle of Thanksgiving Day, but I often feel like a field marshal as I go straight from cooking to overseeing a vital mission: keeping hot dishes hot and cold dishes cold as we usher them to the table. After the meal, I designate a small contingent to hustle perishables into the refrigerator to ensure they are safely stored. It is worth the coordinated campaign because when guests start to make noise about leaving, I can generously dole out leftovers that are safe and tasty.
If you love to feed people and you love leftovers, here are my U.S. Department of Agriculture tips to keep your holiday deliciously safe:
BEFORE THE MEAL
Prep the kitchen: Before the holiday, “eat down” the freezer and clean the refrigerator to ensure as much food storage space as possible. If you’re hosting a big meal, coolers with chilled gel packs, ice and/or thermal bags can handle overflow.
Keep it clean: Wash your hands with soap and water for at least 20 seconds between tasks and before touching food, containers or utensils. Wash surfaces, containers and utensils with hot soapy water, and/or use a food-safe sanitizer.
Thaw safely: Thaw food in its original package in the refrigerator with a pan underneath to catch any escaping liquids. Never thaw on the counter. In a hurry? Put food in an airtight container and submerge it in cold tap water; change the water every 30 minutes, allowing about 30 minutes per pound. Food thawed in a microwave should be cooked immediately.
Know your food safety temperatures: An instant-read, digital thermometer is an essential tool, because it is the safest way to ensure hot food stays at or above 140°F and cold food at or below 40°F. Follow the 2-hour rule: Cooked and uncooked perishable foods can be left at room temperature for up to 2 hours, or 1 hour if the room is 90°F or hotter.
Transport food safely: If you’re bringing a dish, ask the host if you need to bring a cooler or thermal bags, and if they prefer foods brought ready-to-serve or cold. (And hosts? Communicate the space you have in your refrigerator, freezer, oven, stovetop, coolers and/or thermal bags to accommodate potluck-style meals.)
If traveling short distances within 30 minutes, keep hot food in the pan it was cooked in, double-wrap it in foil, then wrap it in tea towels and place it in an insulated container/cooler. For longer distances, consider making the dish the day before and then refrigerating or freezing it and transporting it in a cooler with freezer gel packs or ice. Reheat the food to 165°F once you arrive. Cold foods can be transported frozen or well-chilled in a cooler with ice or gel packs.
Upon arrival, put cold foods in the refrigerator or cooler, or place them over ice. Transfer hot foods to a 200°F oven or chafing dish, slow cooker or warming tray that can hold foods at 140°F or warmer.
AFTER THE MEAL
Don’t wait. Refrigerate (or freeze). When possible, place leftovers in shallow containers and cut larger food items like turkey into smaller portions. Store them in an airtight container or double-wrap them. If food is piping hot, transfer it to smaller containers and place it over ice to cool down for 20 minutes to avoid overheating your refrigerator.
Most refrigerated leftovers, such as turkey, stuffing, mashed potatoes, macaroni and cheese, green bean casserole, and pecan or pumpkin pies — should be eaten within four days. That means that by the Monday after Thanksgiving, just about everything should be eaten or frozen. If you know you have more leftovers than you can finish, freeze them immediately for safety and better flavor.
Package leftovers: If you have the space, divvy up and refrigerate leftovers right after the meal, labeling containers with the recipients’ names. For those who want a little of everything, make individual plates. Cover in plastic wrap and foil. Then, guests can uncover the dishes and microwave the food when they’re ready to eat it. Or, give guests what they love most by scooping individual foods into separate ziplock bags or reusable plastic containers (you’ve got those, right?). If your guests have long drives, place the food in a cooler or a waterproof plastic bag with frozen gel packs or a small bag of ice.
Reheating leftovers: When reheating, it is best to warm only the portion you plan to eat. The general rule: Cover and reheat foods to 165°F and bring liquids to a rolling boil. Below are reheating tips by food type:
Turkey or ham: It’s fine to eat the meats cold. To warm them, wrap slices in foil or place in an oven-safe pan with a tight-fitting lid and heat for 30 minutes in a 350°F oven. Add a tablespoon or so of gravy, chicken stock, or even butter or water to it if the meat looks dry, but don’t overdo it.
Microwave: Cover well and reheat on medium power.
Stuffing, yams and other casseroles: Cover the food with foil or parchment and heat in a 350°F oven.
Microwave: Heat it for 2 minutes or more, stirring every minute, so it warms evenly.
Stovetop: Add a bit of oil to a pan set over medium heat and stir occasionally as it slowly heats.
Soups: Bring to a rolling boil on the stovetop.
Microwave: For smaller portions, reheat in a microwave-safe container covered with parchment.
Gravies: If your gravy separates and becomes jelly-like when chilled, avoid lumps by slowly reheating it in a saucepan over medium heat, whisking continuously, until it bubbles and emulsifies.
Microwave: Reheat it in 30-second bursts, whisking between each burst, until it bubbles.
Mashed potatoes: Reheat slowly to avoid lumps. In a pot over low heat, add a small amount of milk or other dairy product and simmer. Add the potatoes and stir until they are warmed through.
Microwave: Place the desired amount in a microwave-safe dish, stir in cream or milk, and heat slowly for 2 minutes or more, stopping and stirring after each minute.
Roasted vegetables: Preheat the oven to 450°F. Place the leftover vegetables on a sheet pan and roast in the oven for about 5 minutes. Try not to overcrowd the pan. Better yet, if you have an air fryer, set it at 450°F and roast for 2 to 3 minutes.
Microwave: Avoid. Crisped veggies turn mushy when reheated in the microwave.
Rolls: Arrange on a sheet pan and warm in a 350°F oven for about 5 minutes. To freshen, brush with melted butter and a sprinkle of salt.
Microwave: Reheat in short, 15-second bursts, but understand: They will likely turn chewy.
Pies: Place pie slices on a baking sheet, lightly cover with foil and warm in a preheated 250°F oven for about 10 minutes. Or, air fry them at 350°F for 2 to 3 minutes.
Microwave: Avoid. Your crisp crust will turn flabby.
Special note: Fruit pies made with sugar are safe at room temperatures for only 2 days. After that, they should be refrigerated and can be kept that way for up to 2 more days. Refrigerate pies that contain eggs or dairy for up to 4 days. All can be frozen.
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