Key Takeaways
- Get leftovers into the fridge within two hours of serving, and use them within three to four days.
- Store food in shallow containers so it cools fast, and label each one with the contents and the date.
- Keep your fridge at 40 degrees Fahrenheit or below, and reheat leftovers to 165 degrees before eating.
Thanksgiving leftovers stay safe and tasty for days when they are cooled fast, stored in shallow containers and labeled with the date. Thanksgiving dinner on November 26 leaves most households with a fridge full of turkey, sides and pie, and that food is only good if it is stored properly. FoodSafety.gov advises cooling leftovers within two hours, using them within three to four days, and keeping the fridge at 40 degrees Fahrenheit or below. Dessert searches are rising too: Pinterest Business Community reports Thanksgiving dessert ideas up 60 percent. This guide shares ten fridge ideas that keep your leftovers safe and tasty.
How Long Do Thanksgiving Leftovers Last in the Fridge?
Thanksgiving leftovers last three to four days in the fridge, according to FoodSafety.gov, so food cooked on Thursday should be eaten or frozen by Sunday. Turkey, stuffing, gravy and mashed potatoes all follow the same rule, while cranberry sauce lasts a little longer. When in doubt, throw it out: you cannot see or smell the bacteria that cause food poisoning.
The three-to-four-day clock starts when the food is cooked, not when you put it in the fridge. Write the date on each container so you know exactly when the clock runs out. Food that has been in the fridge longer than four days should go in the bin, even if it still looks and smells fine.
How Fast Should Leftovers Go into the Fridge?
Leftovers should go into the fridge within two hours of being served, or within one hour if the room is warm. Food left out on the table cools slowly and sits in the temperature range where bacteria grow fastest. Pack food into shallow containers as soon as dinner is over, rather than leaving the serving dishes out for late snacking.
Spread hot food in shallow containers no more than two inches deep, so it cools quickly all the way through. A deep pot of mashed potatoes can stay warm in the center for hours, which is exactly the problem. If you are short on containers, divide big dishes into two smaller ones and stack them once they are cool.
What Is the Best Way to Store Leftover Turkey?
Take leftover turkey off the bone, slice or shred the meat, and store it in shallow, airtight containers. Turkey on the bone cools slowly and takes up too much space, while sliced meat cools fast and is easy to use in sandwiches, soups and salads. Keep stuffing in a separate container, since it spoils faster than the meat.
Save the bones for stock, but do not leave them in the fridge with the meat: simmer them the same evening or freeze them for later. Label the turkey container with the date, and plan your first leftover meal for the next day so nothing sits forgotten at the back of the fridge.
What Should You Freeze Instead of Refrigerating?
Freeze turkey, stuffing, mashed potatoes, gravy and bread you will not eat within four days, since frozen leftovers keep for two to six months. Freeze food in portions in freezer bags with the air pressed out, and label each bag with the contents and the date. Keep cranberry sauce and pie in the fridge, since they hold up well there.
Cool food before it goes in the freezer, and lay freezer bags flat so they stack neatly once frozen. Thaw frozen leftovers in the fridge overnight, never on the counter. Once thawed, eat the food within three to four days and do not refreeze it.
10 Thanksgiving Leftover Fridge Ideas to Keep Food Safe
These ten ideas cover cooling, storing, labeling and reheating, so nothing goes to waste.
- Start the clock at serving time — Leftovers need to be in the fridge within two hours, so begin packing up once everyone has had seconds.
- Use shallow containers — Spread food no more than two inches deep so it cools quickly all the way through.
- Label everything with the date — A strip of tape and a marker tells you at a glance what to eat first and what is past its best.
- Check the fridge temperature — Keep it at 40 degrees Fahrenheit or below, and use a fridge thermometer if you are not sure.
- Take turkey off the bone — Slice or shred the meat into airtight containers, and save the bones for stock.
- Give turkey its own zone — Keep the turkey on one shelf so it is easy to find and never gets buried under other dishes.
- Keep sides separate — Store stuffing, mashed potatoes and vegetables in their own containers, since they reheat at different rates.
- Cover desserts properly — Wrap pies and cover desserts so they do not pick up savory smells from the rest of the fridge.
- Freeze what you cannot finish — Anything you will not eat within four days should go in the freezer in meal-sized portions.
- Reheat to 165 degrees — Heat leftovers until they are steaming hot all the way through, and bring gravy and sauces to a rolling boil.
Thanksgiving leftovers are one of the best parts of the holiday, but only when they are stored safely. Cool them fast, label them clearly, and freeze what you cannot finish — then enjoy the easy meals for days after.
Frequently Asked Questions
Can I leave Thanksgiving food out overnight?
No. Food left out for more than two hours should be thrown away, since bacteria grow quickly at room temperature. Pack leftovers into the fridge before you settle in for the evening, even if you plan to snack later.
How do I reheat leftover turkey without drying it out?
Add a splash of broth or water, cover the dish with foil, and warm it in the oven at 325 degrees until it reaches 165 degrees inside. The moisture keeps the meat tender, and the foil stops the top from drying out.
Is it safe to eat leftovers after four days?
No, the guidance is to eat refrigerated leftovers within three to four days. After that, the risk of food poisoning rises even if the food looks and smells fine. Freeze leftovers before day four if you want to keep them longer.
Can I freeze mashed potatoes and gravy?
Yes, both freeze well for two to six months. Freeze mashed potatoes in flat bags and gravy in small containers, then thaw them in the fridge overnight. Stir the potatoes well after reheating, since they can turn grainy.