In terms of temperature, how should turkey gravy be handled?

Turkey gravy should be re-heated to 165 degrees to ensure food safety. This temperature is critical because it effectively kills any harmful bacteria that may have developed during storage or previous handling. The U.S. Department of Agriculture (USDA) recommends reheating all leftovers, including gravies and sauces, to this minimum internal temperature to ensure they are safe for consumption.

When food is reheated to 165 degrees, it not only enhances safety but also helps maintain the quality and flavor of the gravy. This approach is essential in a back-of-house environment to adhere to proper food safety practices and uphold the establishment's food service standards. Chilling turkey gravy to 32 degrees, cooking it at 180 degrees, or heating it to only 145 degrees does not achieve the necessary safety standards for serving, which underscores the importance of adhering to the guideline of reheating to 165 degrees.