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Be careful with that big bird

It could be considered the great debate of the holiday season: off the bone or on the bone? The best way to safely store that leftover Christmas turkey is to take the meat off the bone, place it in a shallow dish to cool, then cover and promptly stor
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It could be considered the great debate of the holiday season: off the bone or on the bone?

The best way to safely store that leftover Christmas turkey is to take the meat off the bone, place it in a shallow dish to cool, then cover and promptly store in the fridge.

And that goes for the stuffing, gravy and all the side dishes as well.

Ideally, food should only be left at room temperature for a maximum of two hours to prevent bacteria growth that can lead to food poisoning.

No leaving the food on the counter for hours of grazing after the meal, said Neelam Hayer, environmental health officer with Northern Health.

"No one wants to ruin their holiday spirit by getting sick, of course," said Hayer. Those especially vulnerable are the very young, the elderly or those with a compromised immune system.

"If you consume undercooked or contaminated turkey, you can become severely ill," she said

To keep everyone safe from campylobacter and salmonella bacteria that can be present in turkey, the key is to cook it properly, she added.

That means avoiding cross contamination as well as properly thawing the bird.

Keep the fresh, unfrozen turkey in the refrigerator and cook it within two or three days of purchasing it, Hayer added.

"Thawing that big beast can be a challenge but as long as it stays below four degrees Celsius or 40 degrees Fahrenheit it's safe," said Hayer.

Some options for doing that is thawing the turkey in the fridge or under cold running water. The turkey should be in a clean insulated bag.

"Generally it's not recommended to wash the bird because the splash from that can reach as far as three feet and you can possibly contaminate nearby counters, utensils, food or dishes and you probably don't want raw turkey juice on your salad fixings so we want to send that turkey into the oven with as little cross-contamination splashing and dripping as possible," said Hayer.

Thinking the bird looks done isn't good enough. Use a probe thermometer to make sure the turkey is cooked.

The turkey and stuffing need to reach 75 degrees Celsius or 167 degrees Fahrenheit to be safe to eat, she added.

Holiday meals have great potential to not only be delicious but nutritious, covering three or four of the major food groups included in the Canada Food Guide, said Marianne Bloudoff, registered dietitian.

And always look to make the meal exceptionally nutritious by adding lots of colourful vegetables like brussell sprouts, carrots, and beets, Bloudoff added.

"To boost up the stuffing, add cranberries, chopped apples and walnuts and finely chopped carrots and celery," said Bloudoff. "Consider a dessert that includes fruit or dairy, like a fruit crumble or milk-based pudding."