After all of the time and preparation of cooking a turkey, most of us can’t wait until the moment we can take the bird out of the oven with its wonderful aromas and crisp golden-brown skin. And everyone wants to be sure to save the leftovers (there always are some) for turkey soup. How can you be sure your leftovers are safe?
A turkey can sit out for a maximum of two hours in the temperature danger zone of 40 to 140 degrees F. If the room temperature is above 90 degrees, limit the time that turkey sits out to only one hour. After that time, it must be put away in the refrigerator or freezer to prevent the overgrowth of harmful bacteria on the surface.
Before you let your cooked turkey sit out in the temperature danger zone for too long, read on to learn about food safety and how to safely store your delicious leftovers.
Cooking and eating turkey is a cherished tradition for many families during the holidays. After spending hours preparing the perfect turkey, you can’t wait to pull it fresh from the oven and dive in. But before slicing into that delicious bird, it’s crucial to know how long you can safely leave it out at room temperature. Leaving turkey out too long breeds bacteria and can lead to foodborne illness.
I’ve cooked turkeys for years and have become well-versed in proper food safety techniques. In this article, I’ll share everything you need to know about leaving turkey out after cooking, refrigeration guidelines, how to tell if turkey has spoiled, thawing instructions and more. My goal is to ensure you and your loved ones can enjoy holiday turkey without worrying about food poisoning.
The 2 Hour Rule: Maximum Time to Leave Turkey Out
The most important food safety rule with cooked turkey is not leaving it at room temperature for more than 2 hours (or just 1 hour if the room is hotter than 90°F) This critical time limit is known as the “2 hour rule”.
According to the USDA, cooked turkey should be refrigerated or frozen within 2 hours of being removed from the oven or grill. Bacteria multiply incredibly fast between 40°F and 140°F – known as the “danger zone”. Leaving turkey out for longer than 2 hours allows dangerous bacteria like Staph, Salmonella, Listeria and Clostridium to grow to hazardous levels.
So once your turkey comes out of the oven, start the clock Carve the turkey and get it into the fridge or freezer within 2 hours maximum Never leave cooked turkey or leftovers out overnight.
Consequences of Exceeding the 2 Hour Limit
Eating turkey that has sat at room temperature for longer than 2 hours can cause food poisoning The reason is that bacteria have produced toxins that survive even when the turkey is reheated
Potential symptoms of foodborne illness include:
- Vomiting
- Abdominal cramps
- Diarrhea
- Fever
- Nausea
Some bacteria release heat-resistant toxins. So don’t rely on reheating to make turkey safe again after it has sat out too long. When in doubt, throw the turkey out. Don’t take risks with foodborne bacteria.
Signs Turkey Has Spoiled
Sometimes it’s unclear if turkey has sat out past the 2 hour safety limit. Here are some telltale signs that turkey has spoiled and become unsafe to eat:
- Change in color – Skin darkens and meat dries out
- Shrinkage – Leftovers visibly shrink as moisture evaporates
- Slimy texture – Bacteria breaking down the meat
- Rancid smell – Distinct rotten odor
- Mold growth – Fuzzy mold developing
Trust your senses. If turkey shows any of those signs or you have doubts, play it safe and discard it. Relying on reheating spoiled turkey can make you sick.
Safe Storage of Leftovers
After sitting out for 2 hours maximum, leftovers must be stored properly. Here are USDA recommended storage guidelines:
- Refrigerate chopped turkey meat in shallow containers within 2 hours. Use leftovers within 3-4 days.
- Freeze any uneaten turkey. It will keep for 4+ months at 0°F.
- Always reheat leftovers to 165°F until steaming hot.
Proper labeling is also important. Label frozen turkey packages with contents and date before freezing. Follow the 2 hour guideline and refrigerate or freeze leftovers quickly to prevent bacteria overgrowth.
Proper Thawing Methods
In addition to storage, proper thawing is vital for turkey safety:
- Refrigerator Thaw: Allow 24 hours per 4-5 lbs. Use a rimmed container to catch drips.
- Cold Water Thaw: Submerge turkey in cold water, changing water every 30 mins per lb.
- Cook turkey immediately after thawing finishes.
Never thaw turkey at room temperature or in hot water. This allows bacteria to multiply in the “danger zone” between 40°-140°F.
Can You Leave Turkey Out Overnight?
Leaving freshly cooked turkey or leftovers out overnight poses a high risk of food poisoning. Poultry left out over 2 hours enters the ‘danger zone’ where bacteria grow rapidly.
The USDA states turkey should never sit at room temperature overnight. Leftovers should be discarded if left out more than 2 hours. Don’t take risks with pathogenic bacteria that can cause violent vomiting, diarrhea and stomach cramps. Refrigerate all leftovers in shallow containers within 2 hours after cooking.
Is It Safe to Leave Turkey Out to Thaw?
Never leave frozen turkey out on the counter to thaw. Thawing on the counter allows the turkey’s surface to warm to unsafe temperatures while the inside stays frozen.
Only use the refrigerator method or cold water method for thawing. The refrigerator method takes longer but is safest. Cold water thawing submerged in cold water is faster but requires monitoring every 30 minutes per pound.
Once thawed, cook turkey immediately and don’t let sit out for more than 2 hours after cooking. Follow food safety guidelines carefully when handling raw poultry.
Take Proper Precautions
By following proper food safety guidelines on how long you can leave turkey out before refrigerating, you can serve delicious turkey without worries this holiday season. Remember the 2 hour rule, monitor temperatures, use thermometers and refrigerate or freeze leftovers promptly. Taking the right precautions will protect you and your loved ones.
Turkey Safety Tips
In addition to monitoring how long turkey sits out, proper preparation, handling and reheating are also crucial:
- Cook turkey to an internal temp of 165°F, checking in multiple spots with a food thermometer.
- Store leftovers in shallow containers ≤2 inches deep for quick cooling.
- Reheat refrigerated turkey thoroughly to 165°F until steaming hot.
- Defrost turkey in the fridge, allowing 24 hrs per 4-5 lbs.
- Prevent cross-contamination by keeping raw turkey separated from cooked foods.
- Wash hands, utensils and surfaces after touching raw poultry.
Follow USDA recommended guidelines and you can feast on delicious turkey this holiday season without worries. Being vigilant about food safety helps prevent you and your family from harmful bacteria and foodborne illness.
Storing Turkey Correctly Prevents Bacterial Growth
Just as cooking turkey to the proper internal temperature of 165 degrees Fahrenheit or above destroys bacteria in the raw meat, we have to be mindful of bacterial growth on the meat after it is allowed to sit out.
There are many different types of bacteria that can grow in the food we eat. They can grow easiest between 40- and 165-degrees Fahrenheit. Even in the fridge, many bacteria colonies can still grow, but their metabolism is slowed way down. That is why food products still have an expiration date, even if they are refrigerated.
Common types of bacteria associated with foodborne illness include:
- Campylobacter
- Salmonella
- Clostridium perfringens
- Coli
- Yersinia
These bacteria live in the internal organs of livestock animals, including turkeys. Surprisingly, they are commonly found in humans as well. Sickness can happen when there is an influx of too many bacteria at a time. When you leave the turkey out too long, any bacteria that got on the cuts of meat during butchering can multiply to unsafe levels.
Clean Kitchen Surfaces and Materials Thoroughly and Often
As you are aware, after you prepare the raw turkey, you should clean any surface, cutting board, knife, or anything else that touched the meat. Before the meat is cooked, it can leave bacteria behind on surfaces. Therefore, it is very important to clean anything that touches the raw meat with soap and hot water before using it again for vegetables or even carving the turkey after cooking.
Now, when you go to cut up the meat for storage, it is equally important that any surface and utensil you put the cooked meat on is clean and sanitized. If your knife and cutting board have bacteria on them, what happens when your delicious turkey contacts them? Here’s a hint: it’s not good.
Thawing Out A Frozen Turkey Properly – How? How Long?
FAQ
How long can turkey sit out before its bad?
A turkey can sit out for a maximum of two hours in the temperature danger zone of 40 to 140 degrees F. If the room temperature is above 90 degrees, limit the time that turkey sits out to only one hour.
What if I left my turkey 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 a turkey be thawed out before it goes bad?
Once the turkey is thawed, you can keep it in the refrigerator for one to two additional days before cooking. For more information about thawing a turkey, go to Turkey Basics: Safe Thawing.
What temperature does turkey spoil?
At 40 degrees with an initial bacterial load of 100 CFU/cm2, Tompkin cites 14 days of storage before spoilage. At 50 degrees, the days to spoilage become six.
How long can you leave a cooked turkey out?
Answer: You can safely leave cooked turkey out at room temperature for two hours — or one hour if the temperature is above 90 degrees Fahrenheit — says the United States Department of Agriculture. Cooked turkey that has been left out for longer than 2 hours (or 1 hour above 90° F) should be discarded. Can You Refrigerate a cooked turkey?
How long can a Turkey sit out?
A turkey can sit out for a maximum of two hours in the temperature danger zone of 40 to 140 degrees F. If the room temperature is above 90 degrees, limit the time that turkey sits out to only one hour. Is it OK to leave turkey out overnight?
Can I leave a cooked turkey out before refrigerating?
1. Can I leave the turkey out to cool before refrigerating it? Ideally, you should refrigerate the cooked turkey within 2 hours of it coming out of the oven or grill. However, if necessary, you can leave the turkey out to cool for a maximum of 2 hours before refrigerating.
How long should a Turkey sit out before eating?
The time it takes to store away all turkey leftovers in the refrigerator. If the room is especially warm, above 90°F, limit turkey’s time at room temperature to just 1 hour. Once dinner wraps up, be sure to: Discard any turkey that has sat out for longer than 2 hours. Do not risk eating it.
Why can’t I leave a Turkey out for 2 hours?
The reason you don’t want to leave turkey out for longer than 2 hours is because of bacteria growth. The main culprits are Staphylococcus aureus, Salmonella Enteritidis, Listeria monocytogenes, and Clostridium perfringens . These bacteria can multiply rapidly in the danger zone, producing toxins that can cause food poisoning.
What happens if Turkey is left out at room temperature?
When turkey is left out at room temperature, it will start to spoil. The meat will become slimy and discolored, and it will develop an unpleasant odor. Spoiled turkey is not safe to eat, and it can cause food poisoning. Drying out of the meat. When turkey is left out at room temperature, it will lose moisture and become dry.