After everyone has eaten, rolled away from the dinner table, and slowly strolled into the living room in front of the television, you will be faced with a mountain of dishes to wash, but more importantly - there will be leftovers you must safely store. Storage is the last stage of a safe meal.

Make sure you follow this checklist so the memories of your Thanksgiving meal will be good ones.

• Cut the breast and thigh pieces into slices.
• Leave the wings and drumsticks whole.
• Store food in shallow dishes with covers or wrapped in foil/plastic wrap within two hours of cooking. Make sure plastic wrap/foil are securely wrapped on the container.
• Eat refrigerated leftovers within three to four days.
• Store gravy separately. Gravy should be used within one to two days.
• Freeze leftovers for later used by covering tightly in foil or in freezer bags. Leftover turkey can be frozen for three to four months. You can also cooked turkey carcass to make soup at a later time.
• Leftovers can be reheated in the oven, in the microwave, on top of the stove or over boiling water. Make sure your food gets hot enough. A thermometer is the only safe way to tell if food is hot enough to eat. Food should be evenly heated to a temperature of 165 degrees in the thickest part.

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For more information on safely storing your leftovers, contact your Southern University Ag Center parish agent or visit www.suagcenter.com.

Contact:
Southern University Ag Center Nutrition Specialist De'Shoin Friendship at (225) 771-2242 ext. 318 or deshoin_york@suagcenter.com .