Published Wednesday, December 09, 2009 6:05 AM

Food safety guidelines go beyond cooking to leftovers

After Thanksgiving or Christmas, leftover turkey can have a delicious new fate if stored safely.

Remove the stuffing and carve the extra turkey meat from the bones. Within two hours, store leftover turkey in shallow containers and put in the refrigerator or the freezer.

Temperature and time cause bacteria to grow, which is why it is so important that your refrigerator be cold enough and that you don't keep leftovers too long. Even when refrigerated properly (at 40 F), leftovers should be eaten, frozen or discarded within 3 to 4 days.

When heating and storing turkey and other leftovers, keep the following in mind:

* Refrigerate cooked leftovers promptly -- within 2 hours. Use an appliance thermometer in your refrigerator to ensure your refrigerator is at 40 F or below.

* Divide leftovers into smaller portions and store in shallow containers in the refrigerator.

* Wash hands with warm water and soap for 20 seconds before and after handling food.

* Reheat cooked leftovers to 165 F as measured with a food thermometer. Sauces, soups and gravies should be reheated by bringing them to a boil.

* When microwaving leftovers, make sure there are no cold spots in food (where bacteria can survive). Cover food, stir and rotate for even cooking.

* Leftovers have a shelf life even in the refrigerator and freezer. Make sure to discard food that's been around longer than safety guidelines suggest.

* For questions about safe handling of the many foods that go into a holiday meal, including eggs, dairy, fresh produce and seafood, call the U.S. Food and Drug Administration's toll-free number, 1-888-SAFEFOO/1-888-723-3366.

If you still have a taste for turkey, this light, crunchy salad may be just the thing. It's a mayo-free recipe packed with crisp apples and juicy grapes and then lightly tossed with a homemade vinaigrette.

TURKEY-APPLE SALAD WITH RASPBERRY VINAIGRETTE

* What you'll need:

2 cups cooked skinless light meat turkey, sliced, shredded or chopped

1 medium apple, cored and diced

1 cup grapes, seedless, sliced in half

2 medium celery, ribs, chopped

11/2 tablespoons vinegar, raspberry-variety

2 teaspoons olive oil

1/2 teaspoon ground coriander

1/4 teaspoon table salt

1/4 teaspoon black pepper, ground

4 cups romaine lettuce, shredded

* How to do it:

In a large bowl, combine turkey, apple, grapes and celery; toss to combine.

In a small bowl, whisk together vinegar, oil, coriander, salt and pepper. Add dressing to turkey mixture, toss to continue.

Arrange lettuce on 4 individual plates and top with turkey salad.

* Alma Fonseca is family and consumer sciences agent in the Brazos County office of Texas AgriLife Extension Service. E-mail her at a-fonseca@tamu.edu.

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