How long does cooked turkey last in the fridge and nine recipes to try

According to the Food Standards Agency (FSA), if leftovers are refrigerated within two hours of cooking, they should be safe to eat for up to 48 hours.

When it comes to storing meat and poultry, keeping raw and cooked items separate is key to avoiding cross-contamination. Keep any leftover turkey on the middle shelf with other ready-to-eat items. Save the bottom shelf for raw meat and fish to avoid any risk of cross-contamination.

Freezing leftover Christmas turkey is a great way to make it last beyond the usual 48 hours. Most of your festive meats can be frozen, in fact, so don’t stop at the turkey – any cooked ham, goose, duck or beef can go in the freezer too.

The best approach is to portion out your leftovers before freezing. This not only helps reduce food waste but also makes defrosting more manageable when you’re ready to use them. Just remember, once something has been defrosted, it shouldn’t be refrozen, as this can increase the risk of food poisoning.

To freeze your meat safely, wrap it tightly in a freezer bag or airtight container, label it with the date, and jot down what’s inside (you’ll thank yourself later when you’re rummaging through the freezer). While meat can technically last longer in the freezer, for the best quality, aim to eat it within three to six months. This is more about taste and texture rather than safety, as per NHS guidelines.

When it’s time to defrost your turkey, make sure you use it within 24 hours. This ensures it’s still fresh and safe to eat – and ready to be transformed into something wonderful.

Leftover turkey that’s been stored in the fridge, covered, should be fine to eat within two days (or within three to six months if kept in the freezer). But always trust your instincts – if it doesn’t smell or look right, don’t risk it.

Remember that, once cooked, turkey should only be reheated once. The FSA advises us to think of reheating as ‘cooking again’ rather than simply ‘warming up.’ That’s because any bacteria that may have developed since the turkey was first cooked will be destroyed if the food is reheated until it’s piping hot all the way through. If you’re making pies, stews, or curries, portion them out so you only reheat what you’re going to eat.

When reheating, make sure the turkey reaches 70C and stays at that temperature for at least two minutes to ensure any bacteria is killed. Using a digital temperature probe can be helpful for larger pieces like turkey breasts or legs.

One of the best things about Christmas (aside from the main event, of course) is figuring out what to do with all those leftovers. Whether you’ve roasted a whole bird or opted for a turkey crown, it’s worth planning ahead so you’ve got plenty of meat to enjoy in the days that follow.

Turkey and ham pie with a cheddar crust

Diana Henry puts leftover turkey and ham to excellent use in this burnished pie with a creamy filling that features a dash of mustard and some punchy herbs.