How Long Can Uncooked Turkey Be Left Out Safely?

Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Cooking a turkey for the holidays or other gatherings is a tradition in many families. However, properly handling raw turkey is critical to prevent foodborne illness One key question is how long can uncooked turkey be left out at room temperature before bacteria multiplication makes it unsafe to eat?

When left sitting out too long, harmful pathogens like salmonella can quickly multiply on poultry to dangerous levels. So knowing the time limits for leaving uncooked turkey unattended is an important food safety matter.

USDA Recommended Time Limits

The USDA’s Food Safety and Inspection Service (FSIS) provides clear guidelines on how long raw turkey can be left out. Their recommendations are:

Uncooked whole turkeys should not sit out at room temperature for longer than 2 hours total.
If the temperature is above 90°F, only 1 hour is recommended.
For raw turkey parts like breasts and drumsticks, 1 hour at room temperature is the limit.

These short time frames of just 1-2 hours reflect how rapidly bacteria can reproduce in the “danger zone” between 40°F and 140°F. To prevent foodborne illness, it’s critical to follow these storage guidelines.

Why Time Limits Are Important

There are several types of dangerous bacteria that can multiply on raw poultry if left out too long at unsafe temperatures. Salmonella is one of the biggest concerns with poultry, along with Campylobacter and Clostridium perfringens.

These pathogens are commonly found in the guts and feathers of turkeys. When the meat sits out at room temperature for extended periods, bacteria rapidly migrate from the surface to the interior. Even cooking may not fully destroy the dangerous pathogens and toxins.

Illness usually causes stomach cramps, fever, vomiting and/or diarrhea. But severe cases may lead to hospitalization or even death for those with compromised immune systems.

Clearly, there is a major risk whenever raw turkey lingers at room temperature for longer than the recommended 1-2 hour maximums. Safety diminishes quickly beyond these short time frames.

What If Turkey Sits Out Too Long?

Sometimes raw turkey can be accidentally left out on the counter or another location longer than the safe timeframe. What should be done in these cases to avoid food poisoning?

The USDA and other food safety experts all agree: if the turkey has been sitting out at room temperature for longer than 2 hours (1 hour above 90°F), it must be discarded.

The potential for harmful bacteria growth is simply too high to take any risks. Cooking the turkey thoroughly may not be adequate to kill all bacteria that could have developed.

While discarding food may seem wasteful, foodborne illness can have high costs including medical bills, lost wages from work absences, and potentially life-threatening conditions. So it’s always better to be safe and start over with a fresh turkey.

How to Store Raw Turkey Correctly

To maximize how long uncooked turkey stays fresh and safe, proper storage methods are essential:

Keep turkey refrigerated at 40°F or below until ready to cook. Freeze at 0°F if not cooking within 1-2 days.
Immediately refrigerate the turkey after purchasing. Don’t leave it sitting in the car.
Place the turkey on a tray or in a pan to catch leaking juices and prevent cross-contamination.
Cook raw turkey within 1-2 days of purchasing for best quality. Don’t let it linger for long in the fridge.
Set the refrigerator temperature to 40°F or below. Use a thermometer to verify the accuracy.
Sanitize any surfaces or utensils the raw turkey touches to destroy bacteria transfer.
Never thaw turkey on the counter. Use the refrigerator, cold water method or microwave only.

Following these turkey safety practices reduces the chances of foodborne illness. It also retains the best taste and texture quality of the turkey meat before cooking.

Thawing Guidelines for Frozen Turkey

Proper thawing of frozen turkey is also essential for both food safety and quality assurance. Here are some USDA recommended thawing techniques:

Refrigerator Method – Allow 24 hours of thawing time for each 5 pounds of turkey. Place on tray to catch drips.
Cold Water Method – Submerge sealed turkey in cold water, changing water every 30 minutes. About 30 minutes per pound of turkey.
Microwave – Follow manufacturer’s instructions for defrosting times based on turkey’s weight. Cook immediately after thawing.

Avoid leaving even frozen turkey to thaw at room temperature for more than 2 hours total (1 hour if above 90°F). Again, the potential for bacteria growth is too high.

How Long Does Cooked Turkey Last?

After roasting the turkey, leftover cooked meat should also be handled properly to prevent spoilage. Here are some cooked turkey storage guidelines:

Leave cooked turkey out no longer than 2 hours before refrigerating. Discard any turkey left out longer.
Carve turkey into smaller pieces before storing to allow faster cooling.
Refrigerate cooked turkey for 3-4 days or freeze for longer duration.
Reheat cooked turkey thoroughly to an internal temperature of 165°F.
When reheating, divide into small portions for quick heating.
Discard any turkey that smells bad, looks slimy or has an off color when stored.

Follow these cooked turkey storage recommendations to safely enjoy delicious leftovers without worries.

Key Takeaways on Handling Raw Poultry

Here are the key food safety tips to remember when handling uncooked whole turkeys or turkey parts:

Don’t leave raw turkey out for longer than 2 hours at room temperature, or just 1 hour if above 90°F.
Immediately refrigerate turkey after purchasing and keep stored below 40°F until ready to cook.
Refrigerate or freeze cooked turkey within 2 hours and reheat thoroughly to 165°F before eating.
Discard any raw or cooked turkey left out for too long at unsafe temperatures. Don’t risk eating it.
Freeze raw turkey at 0°F if not cooking within 1-2 days for maximum freshness.
Always thaw turkey in the refrigerator, cold water or microwave. Never at room temperature.

Following these simple raw turkey safety guidelines will help protect you and your loved ones from food poisoning this holiday season and all year long.

how long can uncooked turkey be left out

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There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

When thawing a turkey in the refrigerator:

Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.

Whole turkey:

4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds —5 to 6 days

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Allow about 30 minutes per pound.

First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.

4 to 12 pounds — 2 to 6 hours
12 to 16 pounds — 6 to 8 hours
16 to 20 pounds — 8 to 10 hours
20 to 24 pounds — 10 to 12 hours

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.

Follow the microwave oven manufacturers instruction when defrosting a turkey. Plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldnt have been destroyed.

A turkey thawed in the microwave must be cooked immediately.

Ask the Test Kitchen: How Long Will Meat Last in the Fridge?

FAQ

How long can raw turkey stay at room temperature?

How long does it take for raw turkey to spoil?

If properly stored, raw turkey can last in the fridge for 1–2 days, while cold cuts last up to 5 days. How long does cooked turkey last in the fridge? If you have leftovers that include cooked turkey, you can expect those to last in the refrigerator for 3–4 days.

How long can a turkey be thawed out before it goes bad?

Information. It takes approximately 24 hours for every four to five pounds of whole turkey to thaw in the refrigerator. Once the turkey is thawed, you can keep it in the refrigerator for one to two additional days before cooking. For more information about thawing a turkey, go to Turkey Basics: Safe Thawing.

Is it bad if you leave cooked turkey out overnight?

Never leave leftovers at room temperature. Pathogenic bacteria can grow rapidly in the “Danger Zone,” the temperature range between 40°F and 140°F. Because they do not generally affect the taste, smell, or appearance of a food, one cannot tell that a pathogen is present.