Overview
- Health agencies say cooked turkey kept in the fridge should be eaten within two days of cooking, meaning portions from Christmas Day should not be kept beyond December 27 unless frozen.
- Food Standards Agency guidance stresses rapid cooling and refrigeration within one to two hours, storage in a fridge at 5°C or below, and dividing leftovers into smaller portions to speed cooling.
- Reheating advice requires food to be piping hot throughout, with the FSA recommending a 75°C core temperature, reheating only once, and never refreezing defrosted leftovers.
- Freezing is recommended to cut waste, with the FSA saying cooked turkey can be frozen up to the use-by date and kept for around three to six months, though quality may decline over time.
- Some outlets and experts offer longer fridge windows of three to four days, Ireland’s FSAI advises two to three days and 70°C reheating, and the mixed messaging has contributed to confusion.