How Long Are Your Christmas Dinner Leftovers Good For?

It's a cherished tradition to relish leftovers in the days following the celebration. However, to ensure continued enjoyment and prevent the risk of foodborne illnesses, it's crucial to follow proper food safety practices.

Storing Leftovers: The U.S. Department of Health & Human Services recommends a general guideline for leftovers, advising individuals to consume or freeze turkey and other leftovers within three to four days. For Thanksgiving, this means wrapping up leftovers by Monday. Promptly refrigerate your leftovers within two hours of the holiday meal to prevent spoilage. Contrary to popular belief, it's not necessary to let leftovers cool to room temperature before refrigerating. The DHHS emphasizes the importance of placing leftovers in the refrigerator or freezer as soon as possible, even if they still emit steam or heat.

To enhance storage efficiency, consider portioning out leftovers into smaller servings and storing them in shallow containers with lids, advises DHHS. Carving the turkey before storing, rather than keeping the whole bird, can also facilitate proper storage.

Reheating Leftovers: When the time comes to enjoy your leftovers, thorough reheating is crucial. Always use a meat thermometer to ensure that reheated leftovers reach 165 degrees Fahrenheit throughout. For microwave reheating, cover and rotate or stir foods once or twice during the process. If reheating in the oven, set the temperature to 325 degrees or higher, according to the USDA. Avoid using slow cookers or chafing dishes for reheating, as they may keep food at an unsafe temperature for too long; however, they can be utilized to keep already-reheated food warm during serving.

Freezing Leftovers: For those who opt to freeze leftovers, the USDA's FoodKeeper app offers broad advice. Dishes containing meat, fish, poultry, or eggs typically last two to three months in the freezer, while leftovers without meat have a shorter lifespan of one to two months.

Source: ABC 7

Photo: Getty


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