Turkey Storage Advice from the National Turkey
Federation
Following proper storage procedures is important for food safety and
to maintain the best quality of the turkey.
When you return from the grocery with raw turkey, place it in the
original wrapper in the refrigerator; a hard-chilled turkey should
not be placed in the freezer. If the turkey is frozen and the
thawing process does not need to begin, store in the freezer.
Storage of
Raw Turkey |
|
Refrigerated Storage at 35-40 degrees F. |
Freezer Storage at 0 degrees F or Below |
Whole Turkey |
1 to 2 days |
12 months |
Turkey Breasts |
1 to 2 days |
3 months |
Care must be taken to properly store leftover cooked turkey. The
leftover turkey should be carved from the bone and the stuffing
removed. All leftovers should be stored in shallow containers and
refrigerated or frozen within two hours of cooking. NTF recommends
that cooked, sliced turkey reach 40 degrees F within two hours or
less. When reheating, be sure the turkey reaches a temperature of
165 degrees F. Turkey gravy should be used within 1 to 2 days, be
sure to bring the gravy to a boil before serving.
Storage of
Leftover Cooked Turkey |
|
Refrigerated Storage at 35-40 degrees F. |
Freezer Storage at 0 degrees F or Below |
Leftover Turkey |
3 to 4 days |
3 to 4 months |
|