The holidays often leave us with bountiful leftovers, including piles of uneaten turkey meat. And we’ve all been there – you optimistically buy a frozen bird ahead of Thanksgiving only for plans to change leaving it still in the freezer. When turkey is thawed or cooked but not eaten right away, a common question arises can you refreeze turkey to save it for later?
The answer is yes you can safely refreeze turkey, both raw and cooked as long as food safety guidelines are followed. Read on for a complete guide to properly thawing, refreezing, storing, and cooking previously-frozen turkey.
Can You Refreeze a Thawed Raw Turkey?
Let’s start with the scenario of a raw frozen turkey that was taken out of the freezer to thaw, but now you want to refreeze it The USDA confirms that it is perfectly safe to refreeze raw turkey as long as it was thawed correctly
To properly thaw poultry for refreezing:
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Thaw the turkey in the refrigerator, allowing 24 hours for every 4-5 pounds. Thawing on the counter or in water risks bacterial growth.
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Cook or refreeze the turkey within 1-2 days of refrigerator thawing.
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Do not refreeze turkey left out at room temperature for over 2 hours.
As long as these cold thawing guidelines are followed, the raw turkey can be safely returned to the freezer for later use.
Can You Refreeze a Cooked Turkey?
Cooked turkey also can be refrozen without becoming unsafe, again assuming proper handling. The same rules apply:
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The cooked turkey must have been promptly refrigerated after cooking, within 2 hours.
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It should be cooled to refrigerator temperature, about 40°F.
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The turkey must have been thawed and handled correctly before cooking.
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It must be refrozen within 3-4 days, and no longer.
If all these conditions are met, freeze leftovers in usable portions in airtight bags or storage containers. Thaw again in the refrigerator before reheating to serve.
Tips for Refreezing Turkey
Follow these tips for optimal safety and quality when refreezing turkey meat:
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Refrigerate promptly: Refrigerate all cooked and thawed turkey within 2 hours of preparation.
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Portion it out: Divide into meal-sized portions or recipe ingredients before freezing.
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Use freezer bags: Wrap tightly in plastic freezer bags, pressing out all air.
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Don’t overfill: Leave room for expansion as the turkey freezes.
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Label it: Note the type and date of freezing for easy identification.
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Only freeze once: Turkey will get progressively drier with each additional freeze-thaw cycle.
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Thaw in the refrigerator: This maintains safety and quality.
How Long Does Turkey Last in the Freezer?
Frozen properly in an airtight package, turkey can be frozen indefinitely without going bad. However, it will slowly degrade in quality over the long term.
For best flavor and texture, use frozen raw turkey within a year and frozen cooked turkey within 4 months. Monitor your freezer inventory and use older items first.
Signs turkey has been frozen too long include dried out texture, freezer burn, and dull or grey coloration. The turkey may not be ideal in quality but it is still safe to eat.
Can You Refreeze a Frozen Turkey Still in Packaging?
Sometimes fully frozen turkeys are purchased well in advance of the holidays. If your plans change, you may need to pop it back in the freezer after purchase.
As long as the commercial packaging remains intact, the USDA confirms you can safely refreeze an unopened frozen turkey, whether it was partially or fully thawed.
Even if thawed fully, as long as the turkey remains sealed in the packaging, it can go back in the freezer until you need it.
How to Safely Thaw and Cook a Previously Frozen Turkey
To safely finish preparing a turkey that’s been frozen, thawed, and refrozen, follow these steps:
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Thaw turkey breast side up in the refrigerator for 24 hours per 4-5 pounds.
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Cook to an internal temperature of 165°F as measured in the innermost part of the thigh and wing.
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For optimum moisture and texture, cook thawed turkey within 1-2 days.
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Do not refreeze turkey more than once, as quality notably declines.
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Carve turkey promptly after cooking, refrigerate leftovers within 2 hours.
The Takeaway: Yes, You Can Refreeze Turkey
The consensus among food safety experts is that you can safely refreeze raw or cooked turkey if it has been handled properly up to that point. The quality may start to decline after multiple freezes, but frozen turkey stays safe indefinitely.
Be sure to thaw in the refrigerator, cook thawed turkey soon after thawing, and divide into portions before freezing. With proper food safety practices, you can feel confident putting that turkey back in the freezer if needed!
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”?