Overview
- Perishable dishes should be refrigerated within two hours of serving—one hour if above 90°F—with time held above 140°F or below 40°F not counting toward the limit.
- Divide turkey, gravies and dense sides into small portions and store in shallow containers (about two inches deep) so the center cools quickly.
- Refrigerated leftovers are safe for 3–4 days, making Monday the decision point to eat, discard or freeze; for best quality, keep cooked turkey, gravy, pies and cakes 2–3 months, stuffing and mashed potatoes 1–2 months.
- Reheat leftovers to an internal 165°F, bring gravies and soups to a rolling boil, and cover or stir during microwaving for even heating.
- Verify doneness with a tip‑sensitive digital thermometer—165°F for turkey and any stuffing—avoid rinsing raw poultry to prevent cross‑contamination, and use only approved thawing methods (refrigerator, cold water, microwave).