Whatever you do, Central RHA Clinical Dietitian Michelle Turnbull urges safety to prevent food poisoning.
She notes preparation of the uncooked bird plays a role in that process. Thawing it out in the fridge, frequent hand washing, and cooking to 85 degrees Celsius are ways to increase safety.
Turnbull advises getting rid of any turkey that's been at room temperature for more that two hours.
She adds turkey shouldn't be kept in the fridge for more than four days. If it won't be eaten by that time, Turnbull recommends freezing it.