Frozen turkey how long is it good for

Once it's thawed, the turkey can be refrigerated for an additional four days before it needs to be cooked. When you are ready to thaw, keep the turkey in its plastic wrap and place it on a rimmed sheet tray or roasting pan to keep any juices from making a mess your fridge.

Put it in the coldest part of your fridge to defrost, or better yet, store it in a spare fridge that isn't opened often. Wednesday Want to prep the bird the day before? Go ahead! Just pat the turkey dry with paper towels, season to your liking, and cover it with foil before returning it to the fridge. Remember to prep the bird and get it back into the fridge as soon as possible.

Wrap tightly in aluminum foil and place in a freezer-specific plastic bag. Hamburger meat, AKA ground beef, should be treated similarly to ground turkey.

For the best results, freeze it within 2 days of purchase. Always defrost all ground meat in the refrigerator—this prevents dangerous bacteria from growing. We offer a variety of self storage units sizes and some of the most requested features like climate controlled units, fenced perimeters and security cameras.

If properly stored, raw turkey can last in the fridge for 1—2 days, while cold cuts last up to 5 days. How long does cooked turkey last in the fridge? If you have leftovers that include cooked turkey, you can expect those to last in the refrigerator for 3—4 days.

If you have enough turkey leftovers to last more than a few days, you might want to consider freezing cooked turkey instead of refrigerating it. When properly stored, raw turkey pieces should stay good in the freezer for up to 9 months, while whole raw turkeys last for a year when frozen.

The first is refrigerator defrosting. Simply put the meat in the refrigerator and let it thaw down slowly. Keep in mind, though, that the key word here is slowly. Even ground turkey will take 24 hours to fully thaw, according to the USDA. The bigger the piece of meat is, the longer this will take. The second, more attentive method is cold water thawing. As the USDA explains, your meat must be in a leakproof package or plastic bag, which you will submerge in cold tap water, changing the water every 30 minutes so it continues to thaw.

Like fridge thawing, this will take time.