The holidays have come and gone, and now you’re stuck with a bunch of turkey leftovers You already made sandwiches, turkey tetrazzini, turkey pot pie, turkey soup – you’ve used that bird in every way imaginable! But you still have more leftover turkey in your fridge. At this point, you may be wondering can I refreeze the turkey to save it for later?
It’s a great question, and the answer is yes – you can absolutely refreeze turkey if it’s handled properly. But there are some important guidelines to follow for safely refreezing turkey after thawing or cooking.
In this definitive guide I’ll cover everything you need to know about properly refreezing turkey, including
- Can you refreeze raw or cooked turkey?
- What are the food safety risks with refreezing turkey?
- Step-by-step instructions for safely refreezing turkey
- Proper freezer storage times and temperatures
- How to thaw and use previously frozen turkey
- Creative ideas for leftover turkey recipes
Let’s dive in!
Can You Refreeze Raw or Cooked Turkey?
The good news is that it is perfectly safe to refreeze both raw and cooked turkey. However, there are a few caveats:
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Raw turkey can be refrozen if it was thawed safely in the refrigerator and was never left at room temperature for over 2 hours.
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Cooked turkey can also be refrozen as long as it was cooled properly before freezing. Leftover cooked turkey should not be left at room temp for longer than 2 hours total before refrigerating and freezing.
So both raw and cooked turkey are fair game for refreezing – as long as food safety guidelines are followed.
What Are the Food Safety Risks with Refreezing Turkey?
To understand the risks, it helps to know why refreezing turkey can potentially be problematic in the first place.
When meat is thawed and refrozen multiple times, the texture and moisture content can be negatively affected. Each freeze/thaw cycle causes the turkey meat to lose more moisture, resulting in a drier final product.
More importantly, improperly thawed turkey can grow dangerous bacteria like salmonella. If the raw turkey sat at room temperature too long before initially freezing, bacteria would have multiplied to unsafe levels. Refreezing won’t kill the bacteria.
That’s why proper thawing and handling are so critical to refreezing turkey safely.
How to Safely Refreeze Turkey in 5 Steps
Follow these simple steps to safely refreeze turkey after the holidays or any other time you have leftovers:
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Be sure the turkey was thawed safely before cooking. Turkey that was left to thaw on the counter at room temperature for over 2 hours should never be refrozen or eaten. Improper thawing can breed bacteria.
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Cool cooked turkey properly before freezing. Leftover turkey should be divided into shallow containers and refrigerated within 2 hours of cooking. This quick cooling inhibits bacteria growth.
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Store turkey in an airtight freezer bag or container. This prevents freezer burn. For best quality, use turkey within 2-3 months.
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Label package with refreeze date and contents. Include an estimate of turkey weight or number of servings. This avoids mystery packages down the road.
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Freeze turkey immediately at 0°F or below. Use the coldest part of your freezer, not the door shelves. Place package on a tray to catch any drips as it initially freezes.
It’s really that simple! Just be diligent about proper food handling when thawing, prepping, storing, and refreezing that turkey.
Proper Freezer Storage Times and Temperatures
To maintain safety and optimal quality, adhere to these freezer storage guidelines:
- Raw turkey – Freeze for up to 1 year at 0°F or below
- Cooked turkey – Freeze for up to 3-4 months at 0°F or below
- Thawed turkey – Refreeze within 3 days
Monitoring your freezer temp is also critical. Use a reliable thermometer and adjust the temperature setting as needed to maintain 0°F or colder. This stops bacteria growth in its tracks.
Thawing and Cooking Previously Frozen Turkey
Thaw frozen turkey safely in the fridge – never at room temp. Allow approximately 24 hours of thaw time per 4-5 pounds of turkey. A whole turkey may take 2-3 days to thaw.
Cook thawed turkey to an internal temperature of 165°F. Check the temp in the innermost thigh and wing joint with a food thermometer. The meat may look cooked before it reaches 165°F.
Previously frozen turkey may be slightly drier after cooking. Add gravy or sauce to help moisten and provide flavor. Enjoy your thawed turkey within 3-4 days for safety and quality.
Creative Leftover Turkey Recipes
Breathe new life into leftover frozen turkey with fun recipes like these:
- Turkey caesar wrap with crispy romaine lettuce
- Turkey curry coconut soup with veggies
- Thanksgiving leftover sandwich with cranberry sauce
- Turkey tetrazzini with peas, mushrooms and Parmesan
- Southwestern turkey nachos loaded with fixings
- Italian turkey sub with banana peppers and provolone
- Turkey hash with potatoes, peppers, onions and eggs
- Buffalo turkey sliders with blue cheese dressing
- Turkey quinoa salad with avocado, corn and black beans
With a little creativity, you can transform leftover turkey into amazing new dishes! No need to waste any precious holiday bird.
Don’t Be a Turkey – Refreeze Your Leftovers!
So go ahead and refreeze those leftover turkey sandwiches, casseroles and other dishes! Just be diligent about food safety. And get creative with recipes to reinvent that thawed turkey into fun new meals for your family. Don’t let any of that precious bird go to waste.
Food Safety for the Holidays: Preparing the Turkey
During the holiday season, people are buying turkeys for that big family meal. Everyone wants to find the perfect bird, but cooking it properly is even more important. These tips can help you create a safe and delicious meal.
Fresh and frozen birds differ in cook and storage time, but not taste or quality. If you like to buy your turkey ahead of time, try a frozen bird. If you have limited storage space, you may prefer a fresh turkey.
When buying a whole turkey, estimate one pound of turkey for each person.
Fresh turkeys should only be kept in the fridge for one or two days. After that, they need to be cooked or frozen. Store a fresh turkey in a pan in the refrigerator until you are ready to cook it. (Always keep raw animal products separated from ready-to-eat food products. ).
Leave the turkey in the original packaging and keep it frozen until you are ready to cook it. You can’t freeze the turkey again after it has thawed unless you thaw it in the fridge.
Frozen turkeys should be cooked within one year for best quality.
Do not buy pre-stuffed fresh turkeys. These turkeys can contain harmful bacteria if handled improperly. If you do want your turkey to be already stuffed, buy a frozen turkey that has USDA or state inspection seals on it.
Do not thaw pre-stuffed frozen turkeys before cooking.
The safest way to thaw a frozen turkey is in the refrigerator. Keep the turkey in its original packaging, and place a pan underneath to catch any drips.
Allow for a thawing time of 24 hours for every four to five pounds of turkey. Once the turkey has thawed, it can be kept in the refrigerator for one to two days.
In the Kitchen Sink
For a quicker thawing method, submerge your turkey in the kitchen sink. Put the turkey in a heavy freezer bag and close it tightly. Put the turkey in a clean sink and add cold water until it’s just below the water line.
Change the water every half hour to keep it cool. The turkey should thaw for about 30 minutes per pound.
If you thaw your turkey in the sink, cook it immediately after thawing. It cannot be refrigerated or refrozen.
If the turkey will fit, you can use a microwave for fast thawing. Check the microwave owners manual for the recommended power level and amount of time per pound. Remove all packaging and place the bird in a microwave-safe dish.
Cook the turkey immediately after thawing. It is not safe to refrigerate or refreeze a microwave-thawed turkey.
Carefully open any packaging covering the turkey and dispose of it right away. Wash any surfaces that the meat, juices, or packaging might have touched, including refrigerator or freezer shelves.
If you thaw the turkey in the kitchen sink, make sure to clean and drain the sink right away. If you thaw any raw meat in the microwave, sanitize it as well.
Wash your hands, kitchen surfaces, and utensils often with hot, soapy water when you handle fresh or frozen raw meat. Use separate knives and cutting boards when preparing the turkey and stuffing.
Some people prefer to cook their turkeys a day or two in advance. Once the bird has been cooked, carve it and refrigerate the meat in small, shallow containers. The wings, legs, and thighs may be left whole. You can also refrigerate the juices that collect in the bottom of the pan during cooking.
Warm up the turkey in an oven that is at least 325°F on the day you plan to eat it.
To save time, you can prepare the stuffing ingredients in advance. Separate the wet and dry ingredients and put the wet ingredients in the fridge until just before you cook the stuffing.
The safest way to make stuffing is to cook it separately, not inside the turkey. If you do choose to stuff the turkey, pack the stuffing loosely, and cook the turkey immediately afterwards. Remove the stuffing from the turkey about 20 minutes after the turkey is done cooking.
You can safely cook a frozen turkey without thawing it first. A frozen bird will take 50 percent longer to cook than a thawed or fresh turkey. Remove the giblets with tongs or a fork while the turkey is cooking.
Remember: Do not thaw pre-stuffed frozen turkeys before cooking.
Refreezing Turkey 101: To Freeze or Not To Freeze
FAQ
Can you freeze turkey a second time?
What foods cannot be refrozen after thawing?
Why shouldn’t you refreeze thawed meat?
Why does turkey say “do not thaw”?