Noshing on Thanksgiving leftovers is just as much of an American tradition as a roast turkey dinner with all the classic sides. But it’s important to enjoy your leftovers with caution, to stay safe and avoid foodborne illness. After all, you don’t want to spend your long holiday weekend laid up with food poisoning.
Generally speaking, leftovers can be stored safely in the refrigerator for three to four days. “After that, the risk of foodborne illness increases, as bacteria may begin to grow,” says Zachary Cartwright, lead food scientist at Aqualab by Addium and a member of the Institute of Food Technologists‘ Food Safety and Quality Management Division. “Thanksgiving leftovers can generally follow the same guidelines for storage and handling, but there are a few specific considerations to ensure food safety.”
Here’s what you need to know about how long Thanksgiving leftovers last in the fridge, courtesy of a food safety expert — plus tips for cooking and storing food to make sure it’s safe and tasty until the last bite.
Thanksgiving turkey
Experts say it’s important to carve the turkey meat off the bone within two hours. You should also quickly stash the food in the fridge, in an airtight, shallow container, or carefully wrapped in aluminum foil or plastic wrap, and store it only for up to four days.
- Up to four days in the refrigerator
- Up to six months in the freezer
Your first instinct after a big Thanksgiving meal might be to hit the couch for a nice long nap. Just make sure you stash those leftovers in the fridge first.
Cartwright recommends packaging and storing food quickly after the meal is over. Be sure to carve the meat off of the turkey carcass within two hours of cooking. Pack cooked turkey in shallow airtight containers, or wrap it well in aluminum foil or plastic wrap before storing it in the fridge for up to four days. Turkey can also be frozen for up to six months.
When it’s time to make a sandwich with that leftover turkey, don’t skip an important step. Cartwright recommends reheating the meat to an internal temperature of 165 degrees Fahrenheit on the stove, in the oven or in the microwave before enjoying. You’ll know that leftover turkey has gone bad and is no longer safe to eat if the texture is slimy, it smells sour or the meat takes on a greenish or grayish tint.
Stuffing
- Up to four days in the refrigerator
- Up to one month in the freezer
Stuffing cooked inside the bird should be removed shortly after cooking. This will help it cool more quickly and keep it out of the danger zone — between 40 and 140 degrees Fahrenheit — in which spoilage bacteria can grow and multiply. Store leftovers in airtight glass or plastic containers in the fridge for up to four days, or freeze stuffing for up to one month.
As with turkey, Cartwright recommends heating leftover stuffing to an internal temperature of 165 degrees Fahrenheit before you gobble it down. Use your air fryer to reheat stuffing so that it’s crispy rather than soggy. Stuffing that’s gone bad and is unsafe to eat will look wet and/or moldy or smell “off.”
Experts recommend storing leftover stuffing in airtight glass or plastic containers in the fridge for up to four days.
Mashed potatoes
- Up to five days in the refrigerator
- Up to two months in the freezer
Mashed potatoes should be put into shallow containers after cooking to help the food cool quickly. Follow the US Food and Drug Administration’s “two-hour rule” and avoid leaving mashed potatoes out at room temperature for more than two hours after cooking. Keep them in an airtight container in the fridge for up to five days or in the freezer for two months.
Adding a little milk, butter or cream can help smooth out lumpy leftover mashed potatoes after you reheat them in the microwave or on the stove. Avoid eating leftover mashed potatoes that have a watery consistency or a sour or fermented smell — all signs of spoilage.
When it comes to food storage, airtight containers are your friend. But experts say that when you put them in the fridge, you shouldn’t stack them.
Cranberry sauce
- 10-14 days in the refrigerator
- Up to two months in the freezer
Cranberry sauce is an exception to the rule that Thanksgiving leftovers should be consumed before the end of your long holiday weekend. Thanks to high acidity and added sugar, cranberry sauce can hang out in your fridge for 10 to 14 days just fine. It’ll last in the freezer for two months.
Serve leftover cranberry sauce cold, at room temperature, or slightly warmed. Watch out for visible mold. A boozy, fermented smell is another indicator that it’s no longer safe to eat.
Pumpkin pie
- Up to four days in the refrigerator
- Freeze after cooling
Cartwright notes that because the custard filling in pumpkin pie contains eggs and dairy, it should be refrigerated within two hours of baking or serving. Keep leftover pie in the refrigerator for up to four days, wrapped well in foil or plastic wrap or sealed in an airtight container. You can freeze slices or whole pies as long as they’ve completely cooled. Double-wrap them in plastic wrap and foil, or store foil-wrapped pie in a zip-top bag to protect it from freezer burn.
“A soggy, separated filling or any signs of mold means it should be thrown out,” Cartwright says.
You don’t have to reheat pumpkin pie before serving, but there’s no harm in gently warming it in the microwave if you like.
Keep leftover pie in the refrigerator for up to four days, wrapped well in foil or plastic wrap or sealed in an airtight container, experts say.
How to tell if Thanksgiving leftovers have gone bad
Regardless of how long they’ve been in your fridge, it’s important to inspect your Thanksgiving leftovers carefully to prevent foodborne illness.
“A sour, rancid or ‘off’ smell is a major red flag,” says Cartwright.
So is discoloration or visible mold — fuzzy areas of green, gray or white — which can indicate spoiled food. Leftovers that have gone bad may have a slimy, tacky surface texture. Look for pooling liquid or watery layers in foods like mashed potatoes, mac and cheese, or green bean casserole — another sign of spoilage.
Finally, trust your senses. Food that smells or tastes weird or “off” should be trashed or composted, but Cartwright advises against taste-testing suspect items.
“When in doubt, throw it out,” he says. “If you’re unsure, it’s better to err on the side of caution.”
Tips for storing leftovers safely
Experts say it’s a good idea to label and date leftovers. This person may’ve forgotten to whip out the Sharpie, but you won’t.
- Cool big portions of cooked food quickly. Portion food into smaller, shallow containers to avoid the “danger zone.”
- Label and date leftovers. Use masking tape and a permanent marker, or write dates directly on plastic or glass containers with a grease pencil.
- Don’t stack containers in the fridge. Instead, spread them out to allow for proper air circulation, which will help the food cool more quickly to safe temperatures.
- The freezer is your friend. “If you won’t eat the leftovers within three or four days, consider freezing them,” Cartwright says. “Frozen foods can last much longer, typically several months. Always check for freezer burn or off smells after thawing.”
- Reheat to 165. Unless foods are OK to consume cold or at room temperature, like cranberry sauce and pumpkin pie, always reheat cooked leftovers to an internal temperature of 165 degrees Fahrenheit to kill any spoilage microbes that may be present.
- Trust your nose. “If reheated food doesn’t smell right or develop a fresh, appetizing aroma, discard it,” Cartwright says.
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