Some things to think about as we approach the great Turkey Day.
MYTH No. 1: The turkey is cooked when the juices run clear or when the leg pulls away from the bone.
FACT: Color is not an indicator of safety or doneness. Turkey juices do change from raw-meat pink to a clear color as the bird cooks, but that doesn't equate with safe eating because color doesn't show the temperature that the salmonella or campylobacter are killed (165 degrees).
MYTH No. 2: You should cool your turkey to room temperature for a while before putting it in the refrigerator.
FACT: Decades ago, when people plopped a hot turkey into the refrigerator, the heat would overload the system and lead to spoiled milk, but refrigerators today are now built to keep the temperature constant. The safest thing to do is get the leftover meat in the fridge within two hours of removing it from the oven.