Overview
- Cool cooked food quickly and refrigerate within one to two hours, keeping fridges at 5C or below.
- In the UK, unfrozen leftovers should be eaten or discarded by December 29, with cooked meats best within two days and generally safe up to four.
- Reheat leftovers once only until piping hot (about 75C in the centre), and keep any displayed hot food at 60C or warmer.
- Freeze what you won’t use in time—portion into shallow containers, wrap well, and store cooked turkey for roughly three to six months for best quality; never refreeze fully defrosted food.
- Authorities and experts warn food left out more than four hours should be thrown away, and highlight the seasonal scale of edible waste and local redistribution drives.