Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

www.fsis.usda.gov

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.

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.

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.

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. 

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 3 to 4 days

 and gravy

Freezer (0 °F or below)

Turkey, plain 4 mos.

 slices or pieces

Turkey covered with 6 mos.

 broth or gravy

Cooked poultry dishes, 4-6 mos.

 stuffing, and gravy

FSIS encourages the reprint and distribution of this publication for food safety 

purposes. However, the included image from PhotoDisc, used under license, is 

protected by the copyright laws of the U.S., Canada, and elsewhere, and may not be 

saved or downloaded except for printing of this publication.

(Freezer storage times are for

quality only. Frozen foods remain 

safe indefinitely.)

Year-round Monday through Friday from 10 a.m. 

to 4 p.m. ET (English or Spanish). Recorded food 

safety messages are available 24 hours a day.

Send E-mail questions to MPHotline.fsis@usda.gov.

The USDA is an equal opportunity

 provider and employer.

 Revised September 2011

For automated 

responses via the 

Internet

24 hours a day 

and a live chat 

during Hotline hours.

Call the USDA Meat & Poultry Hotline AskKaren.gov

1-888-MPHotline (1-888-674-6854)