Turkey Basics: Safe Handling of Hot Food and Reheating Leftovers
This article will help you understand when and how to refrigerate, freeze, and reheat turkey and other dinner leftovers.
Keeping Food Warm and Handling Leftovers
If you aren't eating dinner right away, make sure you have a plan to keep the food hot until you do eat.
The danger zone for food is between the temperatures of 40 F (4.4 C) and 140 F (60 C).
Harmful bacteria can grow to levels that could cause illness if left in the danger zone too long. Hot food must be kept above 140 F (60 C) if you aren't eating right away.
Cover the food with foil and keep it in an oven that is set between 150 F (65.5 C ) and 200 F (93.3 C), or in a warming drawer. A slow cooker may also be used to keep food hot on the LOW or WARM setting.
It's best not to keep food hot for more than 2 hours. Pack leftovers in shallow containers so they will reach the refrigeration temperature more quickly. If you will be eating much later, here is what you should do:
- If your turkey is stuffed, remove the stuffing from the turkey cavity to a shallow container. Cover and refrigerate immediately.*
- Cut the turkey from the bones, slice as desired, put in containers, cover, and refrigerate.
- Potatoes, vegetables, and gravy should also be refrigerated in shallow containers.
- Reheat everything to at least 165 F (73.9 C). The food should be hot and steaming.
Within 2 hours of cooking food or after it is removed from the oven, warming drawer, slow cooker, or other appliance, leftovers must be refrigerated. Put the leftovers in shallow layers or in shallow containers so they will cool quickly and then cover and put them in the refrigerator.
Reheat leftovers to at least 165 F (73.9 C).
*A refrigerator must register 40 F (4.4 C) or slightly below. It's a good idea to have a refrigerator thermometer to make sure your food is never in the "danger zone."
Refrigerator (40 F (4.4 C) or slightly below)
Cooked turkey - 3 to 4 days
Stuffing and gravy - 1 to 2 days
Cooked side dishes - 3 to 4 days
Freezer (0 F (-17.78 C) or below)
Turkey slices or pieces - 4 months
Turkey covered with broth or gravy - 6 months
Cooked turkey or poultry dishes - 4 to 6 months
Stuffing and gravy - 1 month