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Turkey Basics: Handling Cooked Dinners |
Take-out Dinners Hot from the Oven
Eating Within 2 hours?
Pick up the food hot … and keep it hot. Keeping food warm is not enough.
Harmful bacteria multiply fastest between 40 and 140 °F.
Set oven temperature high enough to keep the turkey at
140 °F or above. Use a food thermometer to check. Stuffing and side dishes must also stay hot
(at 140 °F or above). Covering with foil will help keep the food moist.
Eating Much Later?
It's not a good idea to keep food hot longer than 2 hours. It is better if you:
- Remove all stuffing from the turkey cavity immediately and refrigerate it.
- Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
- Refrigerate potatoes, gravy, and vegetables in shallow containers.
Reheating?
Reheat thoroughly to 165 °F or until hot and steaming. Bring gravy to a rolling boil.
In the microwave oven, cover food and rotate dish so it heats evenly. Follow the microwave
manufacturer's instructions.
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Cooked and Refrigerated
Keep Cold Food Cold
Refrigerate cold food as soon as you get home (always within 2 hours). Serve your meal within 3 to 4 days.
Reheating a Whole Turkey is NOT Recommended. If you plan to reheat a turkey, cut the
meat into smaller pieces. Slice breast meat. Legs and wings may be left whole. Refrigerate in
shallow containers.
Exception: Cooked turkeys with the USDA inspection seal on the packaging have been processed
under controlled conditions. Follow package directions for reheating and storing.
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Handling Leftovers
Perishable foods should not be left out of the refrigerator for more than 2 hours. Refrigerate or
freeze leftovers promptly in shallow containers.
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Cooked Frozen Turkey; Side Dishes
Is the USDA Inspection Seal Visible?
This seal on the label tells you the turkey was prepared in a USDA-inspected plant. Read and
follow package directions for thawing, reheating, and storing.
No Handling Instructions on the Label?
Follow these steps:
- Thaw the wrapped, cooked, frozen turkey on a tray in the refrigerator. Allow about a day for
every 4 to 5 pounds. Small packages such as stuffing, gravy, or potatoes will thaw in less time.
Side dishes can go from the freezer to the oven.
- Once the cooked turkey thaws, eat it (either cold or reheated to 165 °F) within 3 to 4 days.
- To reheat turkey, cut the meat into small pieces. Slice the breast meat. Legs and wings may
be left whole.
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Storage of Leftovers
It IS safe to freeze leftover turkey and trimmings — even if you purchased them frozen.
Wrap tightly for best quality.
Refrigerator (40 °F or below)
- Cooked turkey …… 3 to 4 days
- Cooked dishes and gravy …… 3 to 4 days
Freezer (0 °F or below)
- Turkey, plain; slices or pieces …… 4 mos.
- Turkey covered with broth or gravy …… 6 mos.
- Cooked poultry dishes, stuffing, and gravy …… 4-6 mos.
(Freezer storage times are for quality only. Frozen foods remain safe indefinitely.)
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Last Modified:
September 30, 2011 |
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