How Long Can You Safely Leave a Raw Turkey Out?

Cooking a turkey is the highlight of many holiday meals But raw poultry requires careful handling to avoid foodborne illness So how long can you leave raw turkey out at room temperature before bacteria start multiplying to dangerous levels? Let’s take a closer look at turkey safety and how long raw turkey can sit out,

Why Raw Turkey Goes Bad Quickly

Raw turkey contains bacteria like salmonella and campylobacter that can quickly multiply in warm temperatures. Leaving a raw turkey out too long gives bacteria time to grow to unsafe levels that can make you sick.

According to the USDA, raw turkey should not sit out longer than 2 hours at room temperature, 1 hour if temperatures are above 90°F. After this time, turkey must be refrigerated or cooked.

The 2 Hour Rule

The 2 hour rule refers to the maximum time protein foods like raw turkey, chicken beef and pork can be left in the “danger zone” between 40°F and 140°F. In this temperature range, bacteria multiply rapidly.

So if your raw turkey lingers too long on the counter as you prep for roasting, bacteria have time to grow to hazardous levels. Always refrigerate or cook turkey within 2 hours of removing it from the fridge.

How Thawing Time Impacts Safety

The 2 hour rule also applies to thawing. A frozen turkey must not be left out at room temperature longer than 2 hours during thawing. A 20 lb turkey can take over 24 hours to thaw in the refrigerator.

Partially thawed turkeys in the fridge can sit for 1-2 days safely. But once thawed, raw turkey must go directly into the oven or back in the fridge.

Thawing on the counter accelerates bacteria growth. For this reason, you should never thaw turkey longer than 2 hours outside of the refrigerator.

Why You Shouldn’t Leave Turkey Out Overnight

Sometimes busy cooks thaw a turkey overnight on the counter. But this is unsafe, as bacteria have ample time to multiply without refrigeration.

Leaving a raw turkey out overnight for 12 hours or more means bacterial levels can climb to dangerous amounts. Turkey must be refrigerated after no more than 2 hours out.

If you forget and leave it out overnight, it’s best to throw it away than risk food poisoning.

Can You Refreeze Thawed Raw Turkey?

Once thawed, raw turkey can safely be refrozen if it hasn’t sat out for over 2 hours. But its quality will degrade after refreezing. And you still need to thaw it again before cooking.

For best quality, cook raw turkey within 1-2 days of thawing in the fridge. Only refreeze if necessary.

Handling Leftover Cooked Turkey

Cooked turkey also has a 2 hour danger zone limit. After sitting out 2 hours after dinner, leftover turkey, stuffing, and sides must be refrigerated.

Divide large amounts into smaller containers for quick chilling. Refrigerate within 2 hours and use within 3-4 days.

Reheat leftovers to 165°F. Frozen leftovers keep 2-6 months. Discard any turkey, stuffing or sides left out overnight.

Signs Turkey Has Spoiled

If you suspect your raw turkey has been left out too long, check for these signs of spoilage before cooking:

• Slimy, sticky texture
• Foul odor
• Grayish color
• Dull, faded appearance
• Mold/black spots visible

Err on the side of caution – when in doubt, throw it out. Don’t risk getting sick from spoiled turkey.

Safer Ways to Thaw Turkey

To keep your turkey safe, avoid leaving it out on the counter for extended time. Here are better thawing methods:

• Thaw turkey sealed in fridge for 24 hours per 4-5 lbs turkey.
• Submerge turkey in cold water, changing water every 30 mins. Allow 30 mins thaw time per lb. Cook immediately.
• Thaw in microwave if cooking immediately. Check internal temp before serving.
• Serve smaller turkey parts like breasts and drumsticks rather than a whole bird. They thaw quicker.
• Cook from frozen. This lets you skip the thawing step, though cooking takes longer.

Food Safety Tips

Follow these good food safety practices when handling raw turkey:

• Refrigerate turkey right away after purchase – don’t leave in car.
• Thaw in fridge, cold water, or microwave – not on counter.
• Cook or refreeze within 2 hours of fridge thawing.
• Never thaw at room temperature more than 2 hours.
• Cook thoroughly to 165°F minimum internal temperature.
• Refrigerate leftovers within 2 hours, divide into small containers.
• Reheat leftovers to 165°F before serving.