Overview
- Refrigerate leftovers within one to two hours in a fridge at 5°C or below, using shallow containers and storing away from raw meat to reduce cross‑contamination.
- Reheat leftovers until piping hot to at least 70–75°C and only once, ensuring previously frozen items are fully defrosted before heating.
- Guidance on fridge life varies: NHS/FSA advise two days for cooked turkey, Ireland’s FSAI allows two to three days, and some media cite up to four days or a December 29 cutoff.
- Freezing pauses bacterial growth, with cooked turkey kept safely for roughly three to six months though quality may decline; portion before freezing to speed cooling and easier defrosting.
- Experts note smell or appearance cannot reliably signal safety, hot food should be cooled before refrigeration to avoid raising fridge temperature, and surplus can be redirected to reduce waste.