Leftover turkey is a temperature problem with a short clock. USDA says the two main causes of foodborne illness from leftovers are not cooking food to a safe temperature and leaving it where bacteria can grow. CDC ties the same rules to the holiday bird. The numbers below are theirs.
The two-hour clock
Bacteria grow quickly between 40°F and 140°F. USDA says that after food is cooked safely, hot food has to stay at 140°F or warmer. Within 2 hours of cooking, or within 2 hours of taking it off something that was keeping it warm, leftovers go in the refrigerator.
Throw away perishable food that sat at room temperature more than 2 hours. The limit is 1 hour if the temperature is above 90°F, which USDA illustrates with an outdoor picnic in summer and CDC illustrates with a hot car. Cold perishable food stays at 40°F or below. Discard cold leftovers that sat out more than 2 hours, or 1 hour above 90°F.
CDC says you do not need to wait until the food is cool to put it in the refrigerator or the freezer. USDA says hot food can go straight into the refrigerator, or into an ice or cold-water bath first.
Cool the turkey in pieces
A whole roasted bird in one deep container cools slowly. USDA says to divide large amounts into shallow containers, and to cut large items into smaller pieces. For turkey: cut it into smaller pieces and refrigerate. Slice the breast. Legs and wings may be left whole. CDC says the same for a big cut such as a turkey or a roast: smaller pieces cool faster.
Cover leftovers, wrap them airtight, or seal them in storage containers. USDA says that keeps bacteria out, holds moisture, and stops the leftovers from picking up odors. Then refrigerate or freeze them.
How long they keep
USDA's storage line for leftovers: 3 to 4 days in the refrigerator, or 3 to 4 months in the freezer. Frozen leftovers stay safe longer than that and can lose moisture and flavor. CDC says to eat cooked turkey, and dishes made with it such as soup or a casserole, within 3 to 4 days, and to freeze what you want to keep longer.
That window is for food that was refrigerated on time. It is not a rescue for a bird that sat out past the two-hour mark.
Thawing and reheating
USDA's safe thaw methods for frozen leftovers are the refrigerator, cold water, and the microwave.
- Refrigerator thawing takes the longest, and the leftovers stay safe the whole time. Use them within 3 to 4 days or refreeze them.
- Cold-water thawing needs a leak-proof package. If the bag leaks, water and bacteria can get in. Cook food thawed this way before you refreeze it.
- In the microwave, keep heating until the food reaches 165°F. After that, USDA says it can be refrozen.
You can also reheat frozen leftovers without thawing them. USDA says a soup or stew can go into a saucepan or the microwave, and a casserole can go into the oven or the microwave. It takes longer than reheating thawed food, and it is an allowed shortcut.
Reheat leftovers to 165°F measured with a food thermometer. Bring sauces, soups, and gravies to a rolling boil. Cover the food so it stays moist and heats through. In the microwave, cover and rotate, use a microwave-safe dish, add a little liquid if you need it, and vent the lid so steam can escape. Check the temperature in several places, because microwaves have cold spots, and let the food rest before you read a dense item. CDC's holiday line is the same floor: reheat leftovers to at least 165°F before serving.
USDA also says you can refreeze food left after you have reheated previously frozen leftovers to 165°F. If you only need part of a frozen container, thaw it in the refrigerator, take what you need, and refreeze the rest without reheating it.
The thermometer in Thanksgiving turkey tools is the same kind of check on the way back to the table. The roast itself is planned in the first-time host timeline.
Keep the measurements handy
The free Kitchen Conversions Starter Sheet lists teaspoons through quarts, ounces and pounds, and grams per cup for twelve ingredients. It is the free download.
Sources
- Leftovers and Food Safety, USDA Food Safety and Inspection Service, last updated July 31, 2020. The two-hour rule, shallow containers, 3 to 4 days in the refrigerator, 3 to 4 months in the freezer, and reheating to 165°F.
- Preparing Your Holiday Turkey Safely, CDC, April 29, 2024. Refrigerate leftover turkey within 2 hours, cut it into smaller pieces, eat it within 3 to 4 days, and reheat to at least 165°F.
- Thanksgiving turkey tools, CookAids. The thermometer you used for the roast is the same kind of check for reheated leftovers.