After the Thanksgiving feast, avoiding waste and potential food-borne illnesses becomes the most important task.

Slice up the remaining meat and refrigerate smaller portions for three to four days. Use a sealed container to keep out bacteria and hep retain moisture. Don’t use large containers because they take too long to cool the food. A smaller, shallow glass or ceramic container with an airtight lid would be ideal for storage.

If you can’t use up the leftover turkey by Monday, you can freeze it. Turkey can be put in the freezer for 3 to 4 months while still keeping most of its quality and flavor.