Our club has carefully smoked your turkey or ham for about 8 hours using hickory and/or pecan wood. Here are some safety tips to make your holidays the best.

Keep it cool – If you are not going to eat the turkey or ham within 3 or 4 hours, cool it as quickly as possible. A good way to quickly cool it is to place it in the freezer overnight. In the morning, put the cooled meat in the refrigerator until you are ready to eat it.

Or keep it hot. Never leave your turkey or ham at room temperature for more than two hours. Either keep it hot, above 140º F, or refrigerated below 40º F.

Enjoy the leftovers. Leftovers kept in the refrigerator are best if used within four days.

Freeze the rest. Frozen leftovers may keep for several months. Food may be frozen longer and remains safe, but it tends to lose its flavor and become drier.

When reheating, bring the internal temperature up to 165º F.

Download the brochure, Care of Your Smoked Turkey or Ham.