Leftover turkey can typically be stored in the fridge for up to 3 to 4 days. To ensure its safety and quality, it's essential to follow some guidelines:
Refrigerate promptly: After cooking, allow the turkey to cool down to room temperature for about two hours. Then, transfer it to the refrigerator as soon as possible. Don't leave it at room temperature for an extended period, as bacteria can multiply rapidly in the "danger zone" between 40°F (4°C) and 140°F (60°C).
Store properly: Place the leftover turkey in shallow airtight containers or wrap it tightly in aluminum foil or plastic wrap. This helps to cool the meat evenly and prevents contamination from other foods in the fridge.
Avoid cross-contamination: Keep the leftover turkey away from raw foods, especially raw poultry, to prevent the spread of bacteria.
Check the fridge temperature: Make sure your refrigerator is set at 40°F (4°C) or below to slow bacterial growth effectively.
If you want to keep the turkey for a more extended period, consider freezing it. Cooked turkey can be stored in the freezer for about 2 to 3 months without a significant loss in quality. Just ensure to use appropriate freezer-safe containers or freezer bags to prevent freezer burn.
When reheating leftover turkey, make sure to heat it to an internal temperature of 165°F (74°C) to kill any potential bacteria and ensure it's safe to eat. Always use a food thermometer to check the temperature. If the turkey looks or smells off, or you have any doubts about its safety, it's best to discard it to avoid foodborne illnesses.