Use refrigerated turkey and stuffing within 3 to 4
days and gravy within 1 to 2 days.

 

Store leftovers within 2 hours in shallow containers in your refrigerator.

 

Use evaporated skim milk when making pumpkin pie to reduce calories.

Substitute skim milk and low-fat cheese for whole milk and butter in mashed potatoes to reduce fat.

Substitute apple juice and cinnamon for butter, sugar, and marshmallows in baked sweet potatoes to reduce calories.

Reduce fat in gravy by refrigerating pan juices and skimming fat before preparing.

Remove the skin on the turkey before eating to
reduce fat and calories.

Cook stuffing separate from the turkey,
until it reaches 165° F for 15 seconds.

Cook a 12-14 pound turkey at 325° F until a food thermometer, placed in the thickest part of the thigh, reads 180° F for one second, or 165° F for 15 seconds.

Use hot, soapy water to wash hands and anything that comes in contact with raw turkey.