Wild turkey is a delicious and lean meat that many hunters and cooks enjoy working with. However, like any type of poultry, proper storage is essential to prevent spoilage and foodborne illness. So how long can you keep wild turkey in the fridge before it goes bad? Here’s a comprehensive guide to maximizing your wild turkey’s shelf life.
Overview of Proper Wild Turkey Refrigeration
In general, raw wild turkey that has been freshly killed and properly field dressed can be stored in the refrigerator safely for 1-2 days before cooking. Ground wild turkey has a slightly shorter fridge life of just 1 day.
Once cooked, wild turkey leftovers can last 3-4 days refrigerated.
Freezing is best for long term storage Raw or cooked wild turkey can be frozen for 6-12 months without quality loss
Proper temperature, packaging, prep, and handling all impact fridge life. Follow these guidelines to keep your wild turkey fresh.
7 Tips for Maximizing Wild Turkey Fridge Life
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Keep it cold – The fridge should maintain a consistent temperature of 40°F or below. Use a thermometer and adjust as needed.
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Package properly – Keep raw turkey in its original wrap or an airtight container. For cooked turkey, use shallow airtight containers.
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Portion pieces – Cut larger birds into smaller breasts, legs, thighs, etc once home for faster cooling.
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Rinse and dry – Rinse raw turkey under cool water and pat dry with paper towels before refrigerating.
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Prevent cross-contamination – Store raw turkey on the bottom shelf. Never place cooked turkey back on the same plate/wrap as raw.
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Monitor for spoilage – Cooked turkey will last 3-4 days, raw just 1-2 days. Discard if odor, texture, or appearance changes.
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When in doubt, throw it out! Don’t risk getting sick from eating questionable turkey.
FAQs on Wild Turkey Fridge Life
How should I store turkey in the fridge?
Raw turkey should be placed in a container or sealed in its original packaging. Cooked turkey should be stored in shallow, covered containers to allow rapid cooling.
What temperature is best?
40°F or below. Use a fridge thermometer and adjust the temperature setting as needed.
Can I freeze wild turkey for longer storage?
Absolutely! Freezing is the best way to preserve wild turkey. It will maintain quality frozen for 6-12 months.
How can I tell if my turkey has spoiled?
Discard turkey that smells unpleasant or sour, is slimy or sticky, changes color or texture, or shows any mold growth. Don’t risk eating it if you notice signs of spoilage.
Is it safe to eat turkey that was frozen then refrigerated?
Yes, previously frozen turkey can be safely refrigerated. Follow the recommended 1-2 days max for raw turkey and 3-4 days for cooked.
Can I store stuffing and turkey together?
It’s best not to. Keep stuffing separate to prevent bacterial growth.
Safe Handling From Field to Fork
Proper handling at every stage helps keep wild turkey safe to eat:
- Field dress turkeys as soon as harvested. Keep cool.
- Refrigerate raw turkey within 2 hours of bringing home.
- Rinse raw turkey in cool water and dry thoroughly before storing.
- Wrap or seal turkey tightly before refrigerating.
- Cook turkey within 1-2 days (raw) or 3-4 days (cooked).
- Freeze turkey for longer storage.
Follow these simple guidelines and wild turkey can be safely enjoyed for up to a week when properly prepped, stored, and handled with care. Trust your nose and eyes to know when it’s past its prime. Stay healthy – and happy hunting!
Wild harvest: Part 1 – wild turkey
Michelle Jarvie, – April 17, 2014
Harvesting and preparing wild foods with food safety in mind.
April 21, 2014 marks the opening day of the spring wild turkey hunt in Michigan. Roughly 30,000 birds are harvested and presumably eaten annually. The majority of us have taken part in preparing a turkey from the store, but fewer of us have had the experience of preparing a wild turkey from the point of harvest to the dinner table. Many of the same food safety rules apply, but there are some other points to consider when handling wild game meat.
The first major difference is that wild turkeys must be field dressed. Field dressing is best done as soon as the bird is dead. Make sure to have a sharp knife, clean paper towels and a cooler with ice ready. Follow these tips for safe handling in the field:
- Remove the entrails and crop of the bird first, as grains in the crop may start to ferment.
- Wipe out the cavity with clean paper towel. Don’t use snow or surface water as it may contaminate the meat.
- Do not pile birds in a mass.
- After cleaning, put the birds on ice as soon as possible.
- If keeping the heart and liver, put in a plastic bag and store on ice.
After transporting your bird from the field to home, it requires additional processing before storage. Make sure to wash your hands and clean and sterilize utensils before further processing. After skinning or plucking your bird, it can either be stored whole or cut into smaller pieces for storage. Many seasoned hunters recommend processing turkeys into smaller parts, like breast and legs,as they are both easier to store and more versatile for cooking. Fresh turkeys can be stored safely in the fridge at 40 degrees Fahrenheit or below for up to two days, or in the freezer at 0 degreeindefinitely. For freezing, it is recommended that the meat is packaged tightly in heavy duty aluminum foil or freezer-grade bags. Don’t forget to label the packaging with the date and type of meat so you can identify it later.
Cooking preparation is much the same for wild turkey as for store-bought. Thaw frozen meat in the refrigerator for 12-18 hours and cook within two days after thawing, or thaw the bird in the microwave and cook it immediately. Just as with cooking other poultry, Michigan State University Extension recommends meat be cooked to an internal temperature of 165 degrees Fahrenheit. Wild turkey can also be dried and made into jerky or canned for later use.
Many people who have tried wild turkey complain that it is tough and dry, and they often never cook it again. This is often the case when the bird is cooked whole, like a Thanksgiving turkey from the store. As stated above, cooking smaller, individual parts of the bird is often more successful as it is easier to retain moisture in the meat. Smaller portions can also be tenderized before cooking, either mechanically or with marinades, which will soften the meat.
For more information on preparing wild game visit Clemson University Extension, or contact your local MSU Extension office. Be sure to read Wild harvest: Part 2 – fish. Enjoy the bounty of the spring turkey hunt!