A large turkey needs to be handled with care to make sure that it is cooked properly. The bird should be completely defrosted before cooking and need to reach a minimum temperature of 165 degrees in the breast before it is considered to be "done" and safe to eat, according to the USDA. But before the big meal isn't the only time that we should give some thought to food safety. Leftovers are often improperly stored, leading to potential hazards in the kitchen, at least as far as your stomach is concerned, and the USDA makes some recommendations for them, too.

First of all, hot food should not be left out and continuously heated and cooled throughout the day. Food, especially hot food, should generally only be left out for an hour or two before storing it in the refrigerator or freezer. Turkey meat should be removed from the bones of the bird and stored separately, well-wrapped in airtight containers. It can be kept for up to 4 days in the refrigerator and up to 4 months in the freezer, which is a good storage option if you intend to use it later for soups or other cooked dishes. Most sides can also be kept, well wrapped, for 3 or 4 days. Stuffing and gravy should be in their own containers and will only keep for a day or two in the fridge, although they can also be frozen for a period of time. Gravy will keep for up to six months when frozen.

One final thing to keep in mind is that food may not look or smell bad even though it has gone past its prime, so when it comes to leftovers - no matter how much you love turkey sandwiches - it is better to be safe than sorry later on.