Thanksgiving has come and gone, but now the challenge isn’t finding deals on Black Friday—it’s about finishing all that turkey, mashed potatoes, and pie before they spoil. To prevent any stomach troubles, it’s important to think about food safety not just while cooking, but also when storing leftovers.
According to the Department of Health and Human Services, you should refrigerate leftovers within two hours of cooking and eat them within three to four days. But if you want more specific advice on storing and reheating, read on for expert tips on how to enjoy your Thanksgiving leftovers safely.
Leftovers from the fridge should be consumed within three to four days, as suggested by food safety expert Wade Syers from Michigan State University. If you freeze them, they can last three to four months, but not every dish is freezer-friendly. For example, pumpkin pie can last one to two months in the freezer, while cooked turkey or meat may last up to six months. However, Syers advises against freezing salads, custards, milk sauces, or homemade eggnog.
When reheating leftovers, it’s more efficient and safer to do so in small portions. Darin Detwiler, a food safety associate professor, recommends dishing out small amounts at a time and leaving the rest refrigerated. Reheat food to a safe temperature, ensuring everything reaches an internal temperature of 165 degrees, with sauces, soups, and gravies brought to a rolling boil.
Desserts stored at room temperature should be thrown out after a few days, while refrigerated sweets are usually safe for up to a week, according to Syers. Once your Thanksgiving feast hits the table, the clock starts ticking since bacteria can thrive between 40 and 140 degrees Fahrenheit.
Don’t leave hot or cold foods out for more than two hours, or just one hour if it’s hotter than 90 degrees. If food sits out too long, it’s best to discard it. Ensuring food cools quickly can prevent bacteria growth, so divide larger portions into smaller containers and seal them tightly. Ellen Shumaker from North Carolina State University advises against storing large batches in deep containers as it might not cool efficiently. Shallow containers, being less than 2 inches deep, help disperse heat faster, as pointed out by Carla L. Schwan from the University of Georgia. Your fridge should be set at a safe temperature of 40 degrees or lower.
Some holiday desserts require specific storage methods. Apple pies, with their high sugar content and acidity, can sit at room temperature. But if you’re using sugar substitutes, refrigeration is better for quality. For pumpkin pies, it depends on how they are made; store-bought pies with preservatives can be left out unless instructed otherwise, but homemade versions should be refrigerated. Baked goods like breads and cookies are fine at room temperature but should be covered to avoid contamination. If these goodies have cream, custard, cheese, or meat in them, refrigerate them.
Even if food doesn’t look or smell spoiled, it can still make you sick due to foodborne illnesses—a major risk when food isn’t stored correctly. Bacteria like Salmonella, E. coli, Listeria, and Bacillus cereus can lead to nausea, vomiting, diarrhea, fever, and sometimes more serious health issues. In the U.S., about 48 million people suffer from foodborne illnesses yearly, with many requiring hospitalization, and some facing fatal outcomes. Everyone is susceptible, but certain groups—like the very young, elderly, those with weakened immune systems, or pregnant individuals—are at greater risk.
The good news is that you can usually prevent food poisoning with proper food handling, storage, and reheating. Being mindful of food safety is particularly crucial during the holidays when family and friends gather, so your celebration can be memorable for all the right reasons.
