Throw away your Thanksgiving leftovers by this date, according to a food safety expert
Partying leftovers is part of the American Thanksgiving tradition. It’s important to enjoy your leftovers safely and prevent foodborne illness, experts say.
In general, leftovers can be safely stored in the refrigerator for three to four days. “After that, the risk of foodborne illness increases because bacteria can grow,” said Zachary Cartwright, chief food scientist at Aqualab from Addium and member of the Institute for Food Technologists‘Division of Food Safety and Quality Management. “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 refrigerator, courtesy of a food safety expert — plus tips for cooking and storing food to ensure it’s safe and tasty until the last bite.
Thanksgiving turkey
Experts say it’s important to cut the turkey meat from the bone within two hours. You should also refrigerate the food quickly, in an airtight, shallow container, or carefully wrap it in aluminum foil or plastic wrap, and keep it for up to four days.
- Refrigerate for up to four days
- Up to six months in the freezer
Your first instinct after a big Thanksgiving meal may be to curl up on the couch for a nice long nap. Make sure you store the leftovers in the refrigerator first.
Cartwright recommends packing and storing food quickly after the meal is over. Be sure to cut the meat from the turkey carcass within two hours of cooking. Pack the cooked turkey in shallow airtight containers, or wrap it tightly in aluminum foil or plastic wrap before storing in the refrigerator for up to four days. Turkey can also be frozen for up to six months.
When it’s time to make a sandwich with the 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 leftover turkey has gone bad and is no longer safe to eat when its texture is slimy, it smells sour, or the meat takes on a greenish or grayish tint.
Filling
- Refrigerate for up to four days
- Store in the freezer for up to a month
The stuffing cooked inside the bird should be removed shortly after cooking. This will help it cool faster and keep it out of the danger zone – between 40 and 140 degrees Fahrenheit – where spoilage bacteria can grow and multiply. Store leftovers in airtight glass or plastic containers in the refrigerator for up to four days, or freeze the filling for up to a month.
As with turkey, Cartwright recommends heating leftover stuffing to an internal temperature of 165 degrees Fahrenheit before gobbling it up. Use your air fryer to reheat the filling so it becomes crispy instead of soggy. Stuffing that has spoiled and is no longer safe to eat, looks wet and/or moldy or smells ‘bad’.
Experts recommend storing leftover filling in airtight glass or plastic containers in the refrigerator for up to four days.
Mashed potatoes
- Refrigerate for up to five days
- Store in the freezer for up to two months
Mashed potatoes should be placed in shallow containers after cooking so that the food can cool quickly. Follow U.S. Food and Drug Administration (FDA) guidelinestwo hour ruleand after cooking, leave the mashed potatoes at room temperature for no more than two hours. Store them in an airtight container in the refrigerator for up to five days or in the freezer for two months.
Adding a little milk, butter or cream can smooth out lumpy leftover mashed potatoes after reheating them in the microwave or on the stove. Avoid eating leftover mashed potatoes that have a watery consistency or a sour or fermented odor, all signs of spoilage.
When it comes to food storage, airtight containers are your friend. But experts say that if you put them in the refrigerator, don’t stack them.
Cranberry sauce
- 10-14 days in the refrigerator
- Store in the freezer for up to two months
Cranberry sauce is an exception to the rule that Thanksgiving leftovers must be consumed before the end of your long holiday weekend. Thanks to the high acidity and added sugar, cranberry sauce can last 10 to 14 days in the refrigerator. It can be kept in the freezer for two months.
Serve the leftover cranberry sauce cold, at room temperature, or slightly warmed. Watch out for visible mold. A boozy, fermented smell is another indicator that it is no longer safe to eat.
Pumpkin pie
- Refrigerate for up to four days
- Freeze after cooling
Cartwright notes that because the custard filling in pumpkin pie contains eggs and dairy products, it should be refrigerated within two hours of baking or serving. Store leftover cake in the refrigerator for up to four days, tightly wrapped in foil or plastic wrap or sealed in an airtight container. You can freeze slices or whole cakes as long as they are completely cooled. Double wrap in plastic wrap and foil, or store the foil-wrapped cake in a zip-top bag to protect it from freezer burn.
“A soggy, separated filling or signs of mold means it should be thrown away,” says Cartwright.
You don’t need to reheat the pumpkin pie before serving, but it doesn’t hurt to gently reheat it in the microwave if you wish.
Store leftover pie in the refrigerator for up to four days, tightly wrapped in foil or plastic wrap or sealed in an airtight container, experts say.
How do you know if Thanksgiving leftovers have gone bad?
No matter how long they’ve been in your refrigerator, it’s important to carefully inspect your Thanksgiving leftovers to prevent foodborne illness.
“A sour, rancid or foul odor is an important warning sign,” says Cartwright.
This includes discoloration or visible mold (faint green, gray, or white spots), which can indicate spoiled food. Leftovers that have gone bad may have a slimy, sticky surface texture. Look for liquid or watery layers in foods such as mashed potatoes, macaroni and cheese, or green bean casserole, which is also a sign of spoilage.
Finally, trust your senses. Food that smells or tastes funny should be thrown away or composted, but Cartwright advises against taste-testing suspect items.
“When in doubt, throw it out,” he says. “If you’re not sure, you better be careful.”
Tips for keeping leftovers safe
Experts say it’s a good idea to label and date leftovers. This person may have forgotten to take out the Sharpie, but not you.
1. Cool large portions of cooked food quickly. Divide the food into smaller, shallow containers to avoid the ‘danger zone’.
2. Label and date leftovers. Use tape and a permanent marker, or write the dates directly on plastic or glass containers with a grease pencil.
3. Do not stack containers in the refrigerator. Instead, spread them out to allow good air circulation, which will help the food cool to safe temperatures more quickly.
4. The freezer is your friend. “If you don’t eat the leftovers within three or four days, consider freezing them,” says Cartwright. “Frozen food can last much longer, usually several months. Always check for freezer burn or odors after thawing.”
5. Heat to 165. Unless foods can be consumed cold or at room temperature, such as cranberry sauce and pumpkin pie, you should always reheat cooked leftovers to an internal temperature of 165 degrees Fahrenheit to kill any spoilage microbes present.
6. Trust your nose. “If reheated food doesn’t smell nice or doesn’t develop a fresh, tasty aroma, throw it away,” says Cartwright.
