Tips for safely storing Thanksgiving leftovers

Many people enjoy eating Thanksgiving leftovers, but without proper storage, they can lead to foodborne illness. 

That’s why Gulsun Akdemir Evrendilek of University of Maine Cooperative Extension is offering tips on how to properly store leftovers to prevent spoilage. 

Evrendilek is a seafood technology and food safety specialist with expertise in food safety, food microbiology and foodborne pathogens.

Store leftovers promptly

Once foods such as turkey, stuffing, casseroles, vegetables and gravy have been at room temperature for more than two hours, bacteria can grow quickly and the food should no longer be eaten. Refrigerating leftovers promptly is essential for safety.

Perishable foods may sit on the table for extended periods. 

Keeping turkey, stuffing, vegetables, casseroles, gravies and pies in individual airtight containers helps maintain quality, prevents cross-contamination and allows foods to cool more quickly. Slicing turkey into smaller pieces before storing it and placing the pieces in shallow containers helps the meat cool evenly. Refrigerators should be set at 40 degrees or below, and containers should be spaced to allow for airflow.

Know how long each food can be stored

Most Thanksgiving leftovers can be kept in the refrigerator for three to four days, while gravy should be used within one to two days. 

Pumpkin, cream, and custard pies should be refrigerated, and fruit pies may be stored at room temperature for up to two days or refrigerated for up to five days. 

For longer storage, leftovers may be frozen and used within two to six months for best quality.

Reheating leftovers

When reheating leftovers, turkey, stuffing and other dishes should reach an internal temperature of 165 degrees. Gravy should be brought to a full boil, and foods reheated in the microwave should be stirred partway through heating to eliminate cold spots.

Preventing allergen spread

Allergen cross-contact is another important consideration during the holiday season. Dishes containing common allergens — such as dairy, nuts, eggs, soy, wheat and shellfish — should be kept separate from other foods. 

Using clean utensils for each dish, washing hands between handling different foods and storing allergen-containing leftovers in their own containers can protect those with food allergies. Even trace amounts of allergen residue may cause reactions.

More food safety guidance and holiday recipes are available at the UMaine Extension Spoonful Blog. 

The USDA Meat and Poultry Hotline is available at (888) 674-6854 or ask.usda.gov for real-time food safety assistance, including hours on Thanksgiving Day.