Leftovers are half the fun of a holiday meal, but they need to be handled right.
The 2-hour rule
Refrigerate leftovers within 2 hours of cooking. If food sits out longer, bacteria can multiply to unsafe levels, even if it looks and smells fine.
Cool it quickly
- Carve meat off the bone before storing.
- Divide food into small, shallow containers so it chills fast.
- It's fine to put warm food straight into the fridge.
How long things last in the fridge
| Food | Fridge (40°F / 4°C) |
|---|---|
| Turkey, stuffing and side dishes | 3–4 days |
| Gravy | 1–2 days |
| Pumpkin and pecan pie | 3–4 days (keep refrigerated) |
A simple rule: if you won't eat it by the Monday after Thanksgiving, freeze it.
Freezing leftovers
Frozen leftovers stay safe indefinitely, but taste best within 2 to 6 months. Wrap tightly or use freezer bags with the air pressed out, and label them with the date.
Reheating
- Reheat leftovers to 165°F (74°C).
- Bring gravy to a rolling boil.
- Add a splash of broth to turkey before microwaving so it doesn't dry out.
When in doubt, throw it out
If you're not sure how long something has been sitting, don't risk it.