Carry on the bird. Check the gravy.
The TSA has two simple rules for flyers toting Thanksgiving family favorites: Anything solid can go through airport security. Anything liquid or spreadable can’t — and needs to be packed carefully inside a checked bag.
“People are surprised that some travelers want to bring turkeys and ham on their flight,” TSA spokeswoman Lisa Farbstein told The Post. “Guess what? Turkeys can fly — and I’m not referring to spouses!”
Fair warning from Farbstein: Anything carried on has to be put in a bin for X-raying, just like a laptop.
And the l ist of carry-ons is long: fowl, beef or pork, cooked or uncooked; stuffing, cooked or uncooked, boxed or bagged; pumpkin pie; casseroles like Mom’s trusty green-bean concoction; and practically any fresh fruit and veggie, including yams and Brussel sprouts.
The gravy, the cranberry sauce, the wine, the apple cider, those homemade cherry preserves — they all have to be checked.
And if you’re not sure whether to carry or check, tweet @AskTSA or type the item into the TSA website’s search engine.
Finally, however your food flies, keep it cold to prevent foodborne illness. The TSA allows ice packs, but they have to be frozen to make it into the overhead bin.