Raw turkey can contain foodborne germs. Store, thaw, handle and cook turkey, stuffing and leftovers properly to prevent food poisoning.
Turkey and its juice can be contaminated with germs that can make you and your family sick. Raw turkey can have Salmonella, Clostridium perfringens, Campylobacter, and other germs. Whether youre cooking a whole bird or a part of it, such as the breast, you should take special care to prevent food poisoning.
The bacteria Clostridium perfringens grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.
Cooking up a juicy and delicious turkey is one of the best parts of holiday meals. However, improper storage of cooked turkey can lead to dangerous bacterial growth and foodborne illness. So how long can you safely leave cooked turkey out at room temperature?
The 2 Hour Rule
According to the United States Department of Agriculture (USDA), cooked turkey should not sit at room temperature for longer than 2 hours. This is known as the 2 hour rule.
The 2 hour timer starts as soon as the fully cooked turkey is removed from the oven. All leftovers must be refrigerated or frozen within this time frame.
The reason for the 2 hour limit is that bacteria grow rapidly on perishable foods left between 40°F and 140°F. This range of temperatures is known as the “danger zone” Room temperature falls right in the middle of this zone.
What Happens If Turkey Sits Out Too Long?
Leaving cooked turkey out for longer than 2 hours allows dangerous bacteria like Staphylococcus, Salmonella Listeria and Clostridium perfringens to multiply quickly.
These bacteria can produce toxins that cause food poisoning, even if the turkey is recooked. So turkey that has sat out for over 2 hours must be thrown away, even though it may look and smell fine.
According to the Centers for Disease Control (CDC), Clostridium perfringens is one of the most common causes of food poisoning on Thanksgiving. It grows in cooked foods like turkey that are left too long at room temperature.
Is It Safe to Leave Turkey Out Overnight?
Absolutely not. Cooked turkey that has been left out on the counter overnight has spent too many hours in the danger zone.
Bacteria loads multiply exponentially over time. Just a small amount of bacteria can multiply to dangerous levels after 8-12 hours at room temperature.
For food safety, it’s essential to carve the turkey within 1-2 hours after cooking and refrigerate all leftovers immediately. Never take the chance of leaving cooked turkey unrefrigerated overnight.
Factors That Shorten Safe Time Limits
In some situations, cooked turkey should not be left out for the full 2 hours:
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Temperatures Above 90°F – Only leave turkey out for 1 hour maximum if room temperature is above 90°F.
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Large Portions – A large 20 lb turkey should be refrigerated sooner than a small 5 lb turkey.
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Cross-Contamination – Bacteria transferred from raw foods shortens safe time at room temp.
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Improper Cooking – Turkey not cooked to 165°F allows bacteria to survive.
When in doubt, err on the side of caution. Refrigerate or freeze leftovers sooner rather than later.
What Does Turkey Look Like If Left Out Too Long?
It can be difficult to visually tell if turkey has been left out past the safe time limit. However, here are a few signs that indicate spoiled turkey:
- Change in color from pink to grey/green
- Shrunken or dried out appearance
- Foul spoiled milk odor
- Slimy texture on the surface
Trust your senses – if turkey shows any of those signs or you are uncertain, play it safe and throw it away.
Proper Thawing of Frozen Turkey
Thawing is a critical first step. Always thaw turkey in the refrigerator or in cold water – never at room temperature.
Here are the USDA recommended thawing methods:
- Refrigerator – Allow 24 hours for every 4-5 lbs
- Cold Water – Change water every 30 mins, cook immediately after thawing
These methods keep the turkey safely chilled under 40°F during the thawing process.
Reheating Leftovers
When reheating refrigerated turkey leftovers, heat thoroughly to an internal temperature of 165°F. Bring soups, gravies and casseroles to a full rolling boil.
This kills any bacteria that may have multiplied in storage. Discard turkey if it still smells foul or slimy after reheating.
Storing Leftovers
The right storage method preserves both quality and safety. Here are some tips:
- Cut turkey into smaller portions to allow faster cooling
- Refrigerate in shallow containers within 2 hours
- Use refrigerated turkey within 3-4 days
- Freeze extras immediately for longer storage (2-6 months)
- Label frozen containers with date/contents
Following the short 2 hour rule is critical. But proper thawing, cooking, reheating and storage all work together to keep holiday turkey meals safe from bacteria.
- United States Department of Agriculture (USDA): 3
- Cooked turkey: 16
- Bacteria: 7
- Room temperature: 5
- Refrigerate/Refrigerated: 6
- Frozen/Freeze: 4
- Danger zone: 2
- Foodborne illness: 2
- Centers for Disease Control (CDC): 1
- Improper storage: 1
- Holiday meals: 1
- Food poisoning: 2
- Pathogenic bacteria: 1
- Salmonella: 1
- Listeria: 1
- Staphylococcus: 1
- Clostridium perfringens: 2
- Exponentially: 1
- Carve: 1
- Visually: 1
- Foul odor: 1
- Slimy: 2
- Frozen turkey: 1
- Thawing: 3
- Internal temperature: 2
- Rolling boil: 1
- Storage: 3
- Portions: 2
- Cross-contamination: 1
Take care of leftovers
- Refrigerate leftovers at 40°F or colder within 2 hours of cooking to prevent food poisoning. Refrigerate leftovers that have been exposed to temperatures higher than 90°F, like in a hot car, within 1 hour.
- If you are refrigerating a big cut of meat, such as a turkey or roast, cut it into smaller pieces so they cool quickly. You do not need to wait until food is cool to store it in the refrigerator or freezer.
- Eat cooked turkey and dishes made with it, such as soup or a casserole, within 3 to 4 days. Freeze leftovers to store them for longer.
- Reheat all leftovers to at least 165°F before serving or eating.
Safely store, thaw, handle, cook, and reheat your turkey
Frozen raw turkey should be stored in the freezer until you are ready to thaw it. Make sure your freezer is at 0˚F or below. Don’t store a turkey in a place where you can’t closely monitor the temperature, such as in a car trunk, a basement, the back porch, or in snow.
Use one of these methods to thaw your turkey:
- Thaw your turkey in the refrigerator. Keep your turkey in its original wrapping and place it in a container before putting it in the refrigerator. The container will prevent the turkey juice from dripping on other food. Allow about 24 hours of thawing for each 4 to 5 pounds of turkey. A turkey thawed in the refrigerator can remain in the refrigerator once its been thawed for 1 to 2 days before cooking.
- Thaw your turkey in cold water. Be sure your turkey is in a leakproof plastic bag before you place it in the sink. The bag will prevent the turkey juice from spreading in the kitchen. The bag also will prevent the turkey from absorbing water, which could make your cooked turkey runny. Make sure to completely cover your turkey with cold tap water. Change the water every 30 minutes. Allow about 30 minutes of thawing for each pound of turkey. A turkey thawed in cold water must be cooked immediately after thawing.
- Thaw your turkey in the microwave. Follow the microwave manufacturer’s instructions for thawing your turkey. A turkey thawed in the microwave must be cooked immediately after thawing.
Never thaw your turkey by leaving it out on the counter. A turkey must thaw at a safe temperature. When a turkey stays out at room temperature for more than 2 hours, its temperature becomes unsafe even if the center is still frozen. Germs can grow rapidly in the “danger zone” between 40°F and 140°F. Get more information about thawing turkeys from USDA.
Raw turkey and its juice can contaminate anything they touch. Be sure to handle your turkey correctly to prevent harmful germs from spreading to other food or your family and friends.
- Wash your hands with soap and water for at least 20 seconds before and after handling turkey.
- Use one cutting board for raw turkey and a separate cutting board for produce, bread, and other foods that wont be cooked.
- Never place cooked food or fresh produce on a plate, cutting board, or other surface that held raw turkey.
- Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing raw turkey and before you prepare the next item.
Its safest to cook stuffing in a casserole dish instead of inside your turkey. Cooking stuffing in a casserole dish makes it easier to know the stuffing is thoroughly cooked. If you do cook stuffing inside the turkey, put the stuffing in the turkey just before cooking.
With either cooking method, use a food thermometer to make sure the stuffings center reaches 165°F. Germs can survive in stuffing that has not reached 165°F. If you cooked the stuffing in your turkey, wait 20 minutes after taking the bird out of the oven before removing the stuffing. This allows the stuffing to cook a little longer.
To roast a turkey in your oven, set the oven temperature to at least 325°F. Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times depend on the weight of the turkey and whether it is stuffed.
Use a food thermometer to make sure your turkey has reached a safe internal temperature of 165°F. Check by inserting a food thermometer into three places, avoiding bone: thickest part of the breast; where body and thigh join, aiming toward thigh; and where body and wing join, aiming toward wing. Even if your turkey has a pop-up timer, you should still use a food thermometer to check that it is safely cooked.
Make sure turkey reaches a safe internal temperature of 165°F. Use a food thermometer to check in three places, avoiding bone: (1) thickest part of the breast, (2) where body and thigh join, aiming toward thigh, and (3) where body and wing join, aiming toward wing.
If you stuffed your turkey, insert a food thermometer into the center of the stuffing to ensure it reaches 165°F. Remember to let the turkey stand 20 minutes before removing all stuffing and carving the meat. This will let the stuffing cook a little longer and make the turkey easier to carve.
If you are cooking your turkey using another method, such as smoking or frying it, or if you are roasting a turkey that is not fully thawed, follow these guidelines from USDA for cooking your bird safely.
Learn more about safe internal temperatures for other foods and how to use a food thermometer.
How long is leftover turkey good for in the fridge?
FAQ
Is it okay to eat cooked turkey left out overnight?
No, it is not safe to eat cooked turkey that has been left out overnight. Leaving cooked turkey at room temperature for an extended period of time can allow bacteria to grow, which can lead to foodborne illnesses (2). Here are some important points to consider:
How long can you leave a turkey out after it has been cooked?
“Cooked turkey can sit out for no more than four hours before it increases risk of foodborne illness,” Shumaker says.
Can I leave a cooked turkey on the counter overnight?
Once your turkey is cooked and cooled to room temp, you want to refrigerate the bird at 40 degrees Fahrenheit or eat well within two hours of removing the bird from the oven.
How long can Thanksgiving leftovers be left out?
Leftovers should be stored within two hours of cooking. Divide leftovers into smaller portions and refrigerate or freeze them in covered shallow containers so they cool quickly. A large container or whole turkey will take too long to cool down to a safe temperature, which gives bacteria a chance to multiply.
How long can you leave a cooked turkey out at room temperature?
**The general rule is that cooked turkey should not be left out at room temperature for more than two hours.** Bacteria can multiply rapidly between the temperatures of 40°F (4°C) and 140°F (60°C), a range known as the “danger zone” where harmful microorganisms thrive.
What happens if you leave cooked turkey out for a few hours?
Leaving cooked turkey out for a few hours can be cause for concern. Bacteria thrive at temperatures between 41 to 140 degrees Fahrenheit, which is exactly where room temperature falls. Bacteria can be introduced onto your turkey if it is not cooked properly, by other raw foods through cross-contamination, or by humans.
Can cooked turkey be left out overnight?
No. Cooked turkey should never be left out for longer than 2 hours at room temperature. Discard any turkey that exceeds this time limit. Can cooked turkey be left overnight? Absolutely not. Turkey should be refrigerated within 2 hours of cooking. Leaving it out overnight poses a very unsafe food poisoning risk.
How long should cooked turkey be refrigerated?
According to the United States Department of Agriculture (USDA), cooked turkey should not be left out of refrigeration for more than 2 hours. If the temperature is above 90°F, the USDA says turkey should be refrigerated within just 1 hour.
How long should a Turkey sit out before cooking?
The meat should keep in the freezer for up to 2 months before it starts to lose too much moisture. If you want to let your turkey sit out before cooking, feel free to let it warm to room temperature for up to an hour. While you’re waiting, you can fire up the oven or smoker, make a seasoning rub, or start the prep on your side dishes.
How long can you keep a Turkey sat out after cooking?
Once dinner wraps up, be sure to: Discard any turkey that has sat out for longer than 2 hours. Do not risk eating it. Refrigerate leftover turkey in shallow containers within 2 hours of cooking. Slice meat into smaller pieces so it chills quickly. Remove stuffing. Use refrigerated leftovers within 3-4 days or freeze for longer storage.