After slicing a 25-pound turkey for sandwiches, how should you keep it safe?

Placing the sliced turkey into the refrigerator right away is crucial for food safety. When cooked meat, such as turkey, is left out at room temperature, it creates an environment where bacteria can grow quickly, particularly in the temperature range of 40°F to 140°F, often referred to as the "danger zone." Refrigerating the turkey promptly helps to lower its temperature and minimizes the risk of foodborne illnesses.

By immediately storing the turkey in the refrigerator, you ensure that it remains at a safe temperature, which is typically below 40°F. This significantly slows down the growth of bacteria. It's also important to store the turkey in airtight containers or wrap it well to maintain its quality and prevent it from absorbing odors from other foods. Keeping food at unsafe temperatures can lead to food spoilage and pose health risks, thus emphasizing the importance of refrigeration after slicing.