Here are tips for ensuring safe holiday meals, leftovers

Turkey, stuffing, and pumpkin pie -- all are essential parts of a holiday meal. Here are some answers to frequently asked questions about preparing these traditional favorites.

Can a turkey be cooked overnight?

The method of cooking a turkey overnight at a low (200-250 degree) temperature, then holding it until serving time later in the day can result in two problems.

First, it is not safe to cook any meat or poultry in an oven set lower than 325 degrees. At lower temperatures, meat remains in the "Danger Zone" too long (between 40 and 140 degrees) where bacteria multiply rapidly and can form toxins.

Secondly, holding a cooked turkey at a safe internal temperature of 140 degrees or above for long periods of time can dry it out and affect the quality. If a cooked turkey must be held from morning to noon or later, it should be carved and refrigerated in shallow containers, then served cold or reheated to an internal temperature of 165 degrees. Use a food thermometer to check the internal temperature.

Is a brown paper sack a safe way to roast the turkey?

Do not use brown paper bags from the grocery or other stores for cooking. They are not sanitary. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags may emit toxic fumes when exposed to heat. Instead, use commercial oven cooking bags.

What about the stuffing?

For safety and uniform doneness, cook stuffing separately. However, if stuffing a turkey, it is important to use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 degrees. If the stuffing contains raw meat, poultry, or shellfish, cook the ingredients before stuffing the turkey. Mix wet and dry stuffing ingredients just before spooning the mixture into the turkey cavity. Stuff the turkey loosely and bake immediately at a temperature no lower than 325 degrees. Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it should be cooked immediately, then cooled and refrigerated.

Does a pumpkin pie need to be refrigerated?

Yes, because a pumpkin pie contains eggs and/or dairy products, it belongs in the refrigerator, not on the kitchen counter. The high water, protein and sugar content of pumpkin pie provides a good growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness. Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator.

You will see pumpkin pies in the grocery store displayed at room temperature. Commercial recipes are made with shelf-stable ingredients, such as preservatives or antimicrobials. Labels on the pumpkin pies displayed at room temperature will carry the letters "RT", indicating that the pie meets guidelines required for display at room temperature. Commercial pies also are required to carry "sell by" or "use by" dates, so check those dates before purchasing pies at the store, and then refrigerate them at home.

Fruit pies are safe on the counter top for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.

All of these recommendations come from food safety experts at the United States Department of Agriculture. More information on food safety can be found at www.fsis.usda.gov or at the Bourbon County Extension office at 223-3720. Preparing and serving food safely will insure that family and friends have only pleasant memories of holiday meals.