As Thanksgiving approaches, many households look forward to leftovers almost as much as the main meal itself. But what should you do with all that extra turkey? Can you safely refreeze it for later? This common question has a somewhat complicated answer. In this article, we’ll provide a definitive guide to refreezing turkey, including when it’s safe, proper storage methods, how to maintain quality, suggested uses for frozen turkey, and more turkey freezing tips.
The Short AnswerTechnically, yes you can refreeze turkey if it has been handled properly. However, there are many caveats. Turkey can only be safely refrozen if
- It was thawed slowly and completely in the refrigerator (not left at room temperature or in warm water)
- It has been stored properly at under 40°F during the thawing period
- It was thawed within the last 1-2 days
- It will be used within 2-3 months after refreezing
Ideally, thawed turkey should be cooked as soon as possible rather than refrozen. Refreezing can diminish moisture and texture. For best results, use refrozen turkey in casseroles, soups, sandwiches and other dishes rather than roasting.
Now let’s explore why refreezing turkey can be risky and how to do it properly
Is It Safe To Refreeze Turkey?
Safety risks of refreezing turkey:
- Bacteria can grow rapidly in thawed turkey if left at unsafe temperatures
- Multiple freeze-thaw cycles degrade texture and moisture
- Ice crystals can damage turkey meat during freezing
To refreeze safely:
- Turkey must be thawed slowly over 24-48 hrs in the refrigerator
- Leftover turkey has been stored properly chilled at under 40°F
- Turkey is refrozen within 1-2 days of refrigerator thawing
- Refrozen turkey is used within 2-3 months
If there is any doubt about turkey meeting the above criteria, it is safest not to refreeze and to cook it immediately instead.
Proper Thawing Is Key
Improperly thawed turkey should never be refrozen. Leaving turkey to thaw at room temperature or in warm water (“danger zone” between 40-140°F) allows bacteria to grow rapidly.
Only turkey thawed slowly and completely chilled in the refrigerator can be considered for refreezing. Monitor temperatures with a refrigerator thermometer.
How To Refreeze Turkey Correctly
To safely refreeze turkey:
- Cut into smaller portions if necessary
- Place in airtight freezer bags or containers
- Remove as much air as possible
- Label with type of turkey and refreeze date
- Freeze for at least 24 hours before reuse
- Use within 2-3 months for best quality
Once refrozen, turkey can be stored in the freezer for 1-2 months before quality becomes compromised.
Maintaining Quality In Refrozen Turkey
Refreezing turkey can degrade texture, moisture and flavor compared to fresh-cooked turkey. To limit quality changes:
- Avoid refreezing turkey more than once
- Ensure turkey reaches 165°F internal temp before refrigerating
- Prevent freezer burn by proper airtight storage
- Use refrozen turkey within 2 months
- Mask any dryness by adding broth or gravy
Suggested Uses For Refrozen Turkey
While refrozen whole turkey makes a poor roast, there are many great ways to use thawed turkey that has been refrozen:
- Shredded for chili, soups, casseroles, sandwiches
- Diced in turkey tetrazzini or stir fries
- Made into turkey burgers or meatballs
- Added to pasta salads, stuffing, or pot pie
Getting creative with leftovers makes the most of your holiday turkey!
Other Important Turkey Freezing Tips
- Freeze uncooked turkey within 1-2 days of purchasing
- Cook frozen turkey immediately after thawing
- Don’t refreeze raw turkey after thawing
- Store cooked turkey for only 3-4 days in refrigerator
- Freeze cooked turkey for 2-3 months maximum
Following safe handling procedures at every stage will allow you to safely enjoy delicious turkey all season long!
The Takeaway On Refreezing Turkey
While it’s possible to safely refreeze turkey under the right conditions, it comes with risks and quality compromises. For best results, cook turkey immediately after refrigerator thawing. But if refreezing is required, handle turkey carefully and use strategies to maximize quality. With some care around freezing and thawing, you can find delicious ways to use up every last bit of your holiday bird!
In the Kitchen Sink
For a quicker thawing method, submerge your turkey in the kitchen sink. Put the turkey in a heavy freezer bag and close it tightly. Place it in a clean sink, and fill the sink with cold water until the turkey is completely submerged.
Change the water every half hour to keep it cool. The turkey should thaw for about 30 minutes per pound.
If you thaw your turkey in the sink, cook it immediately after thawing. It cannot be refrigerated or refrozen.
If the turkey will fit, you can use a microwave for fast thawing. Check the microwave owners manual for the recommended power level and amount of time per pound. Remove all packaging and place the bird in a microwave-safe dish.
Cook the turkey immediately after thawing. It is not safe to refrigerate or refreeze a microwave-thawed turkey.
Carefully open any packaging covering the turkey and dispose of it right away. Wash any surfaces that the meat, juices, or packaging might have touched, including refrigerator or freezer shelves.
If you use the kitchen sink to thaw the turkey, be sure to drain and sanitize the sink immediately afterward. If you thaw any raw meat in the microwave, sanitize it as well.
When handling fresh and frozen raw meat, wash your hands, utensils, dishes, and kitchen surfaces frequently with hot, soapy water. Use separate knives and cutting boards when preparing the turkey and stuffing.
Some people prefer to cook their turkeys a day or two in advance. Once the bird has been cooked, carve it and refrigerate the meat in small, shallow containers. The wings, legs, and thighs may be left whole. You can also refrigerate the juices that collect in the bottom of the pan during cooking.
On the day you plan to eat the turkey, reheat the meat in an oven heated to at least 325°F.
To save time, you can prepare the stuffing ingredients in advance. Keep wet and dry ingredients separated — and the wet ingredients refrigerated — until just before you cook the stuffing.
The safest way to make stuffing is to cook it separately, not inside the turkey. If you do choose to stuff the turkey, pack the stuffing loosely, and cook the turkey immediately afterwards. Remove the stuffing from the turkey about 20 minutes after the turkey is done cooking.
You can safely cook a frozen turkey without thawing it first. A frozen bird will take 50 percent longer to cook than a thawed or fresh turkey. Remove the giblets with tongs or a fork while the turkey is cooking.
Remember: Do not thaw pre-stuffed frozen turkeys before cooking.
Food Safety for the Holidays: Preparing the Turkey
During the holiday season, people are buying turkeys for that big family meal. Everyone wants to find the perfect bird, but cooking it properly is even more important. These tips can help you create a safe and delicious meal.
Fresh and frozen birds differ in cook and storage time, but not taste or quality. If you like to buy your turkey ahead of time, try a frozen bird. If you have limited storage space, you may prefer a fresh turkey.
When buying a whole turkey, estimate one pound of turkey for each person.
Fresh turkeys can be kept in the refrigerator for only one or two days, but after that, they must be cooked or frozen. Store a fresh turkey in a pan in the refrigerator until you are ready to cook it. (Always keep raw animal products separated from ready-to-eat food products.)
Leave the turkey in the original packaging and keep it frozen until you are ready to cook it. Unless you thaw the turkey in the refrigerator, you will not be able to refreeze it once it has thawed.
Frozen turkeys should be cooked within one year for best quality.
Do not buy pre-stuffed fresh turkeys. These turkeys can contain harmful bacteria if handled improperly. If you do want your turkey to be pre-stuffed, purchase a frozen pre-stuffed turkey that is marked with USDA or state inspection seals.
Do not thaw pre-stuffed frozen turkeys before cooking.
The safest way to thaw a frozen turkey is in the refrigerator. Keep the turkey in its original packaging, and place a pan underneath to catch any drips.
Allow for a thawing time of 24 hours for every four to five pounds of turkey. Once the turkey has thawed, it can be kept in the refrigerator for one to two days.
Can You Refreeze Thawed Meat?
FAQ
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