How Long Can You Leave Turkey Out? The Ultimate Guide to Turkey Safety

Cooking a turkey for Thanksgiving or Christmas dinner is an exciting tradition for many families. However, it also comes with the risk of foodborne illness if proper safety precautions are not followed. One of the biggest concerns is how long you can leave turkey and other cooked foods out before bacteria start to grow.

I’ve cooked many turkeys over the years for holiday gatherings and have learned a lot about turkey safety in the process. In this article, I’ll share everything you need to know about how long you can leave turkey and other foods out after cooking, when to throw them out proper storage techniques, thawing methods and more. My goal is to ensure you serve your family delicious turkey without any worry about food poisoning.

How Long Can Cooked Turkey Sit Out at Room Temperature?

The general rule of thumb is that cooked turkey should not sit out at room temperature for longer than 2 hours. According to the United States Department of Agriculture (USDA) [1], foodborne bacteria can multiply quickly between 41°F and 135°F. This range of temperatures is known as the “Danger Zone”.

Cooked turkey will be at room temperature as soon as it comes out of the oven, usually between 135°F and 165°F. It will cool down over the next two hours while sitting out. So after sitting out for 2 hours, all turkey should be refrigerated or frozen within that time frame.

The reason you don’t want to leave turkey out for longer than 2 hours is because of bacteria growth. The main culprits are Staphylococcus aureus, Salmonella Enteritidis, Listeria monocytogenes, and Clostridium perfringens [2]. These bacteria can multiply rapidly in the danger zone, producing toxins that can cause food poisoning.

• Cooked turkey should not sit at room temperature for more than 2 hours
• Refrigerate or freeze leftovers within 2 hours
• Bacteria multiply rapidly between 41°F and 135°F

Can You Leave Turkey Out Overnight?

You should never leave cooked turkey or any leftovers out overnight at room temperature. Turkey that has been left out overnight has been in the danger zone for far too long and bacteria have likely multiplied to unsafe levels.

The toxins produced by foodborne bacteria can survive even when the turkey is reheated. So you should not rely on reheating to make turkey safe again after it has sat out overnight.

My recommendation is to carve the turkey soon after removing it from the oven. Refrigerate or freeze all leftovers in shallow containers within 2 hours. Never take the chance of leaving turkey out overnight. It’s simply unsafe.

What is the 2 Hour Rule?

The 2 hour rule states that perishable foods like cooked turkey should never sit at room temperature for longer than 2 hours. As I mentioned earlier, 2 hours is the maximum amount of time turkey and other cooked foods can be left out before dangerous bacteria start multiplying quickly.

The 2 hour timer starts as soon as the turkey is removed from the oven and stops when the turkey is put back in the refrigerator or freezer.

Be extra careful on hot days, when room temperature is over 90°F. In that case, do not leave turkey out for more than 1 hour before refrigerating it [2].

It’s also important to remember the 2 hour rule doesn’t just apply to turkey. It applies to all perishable foods including meat, poultry, fish, eggs, dairy and cooked vegetables. Nothing that requires refrigeration should be left out for more than 2 hours.

How to Tell if Turkey Has Been Left Out Too Long

Sometimes accidents happen and turkey gets left out on the counter for longer than 2 hours. So how can you tell if turkey is still safe to eat or has become dangerous?

Here are a few ways to determine if turkey has been left out for too long:

• Change in color – Turkey darkens and dries out when left out too long
• Shrinkage – Leftovers visibly shrink as moisture evaporates
• Expired odor – Turkey develops a distinct, unpleasant spoiled smell
• Slimy texture – Bacteria breaking down turkey makes it slimy
• Mold growth – Mold/fuzz growing on the surface signals spoilage

Trust your senses. If turkey shows any of those signs or you are unsure, it’s better to be safe than sorry. When in doubt, throw it out.

Proper Thawing of Frozen Turkey

Proper thawing is crucial for turkey safety. You need to thaw using either the refrigerator method or the cold water method. Never thaw turkey on the counter, as the outer layers will enter the danger zone while the inner portion remains frozen.

Here are guidelines for each thawing method:

Refrigerator Thawing:

• Plan ahead – allow 24 hours of thawing for every 4-5 lbs of turkey
• Place turkey in a container to catch drips as it thaws
• Cook turkey immediately after it thaws

Cold Water Thawing:

• Allow 30 minutes per lb of turkey
• Submerge sealed turkey in cold water, change water every 30 mins
• Cook turkey immediately after thawing is complete

The fridge method is slower but the safest. Cold water thawing is faster but requires more monitoring. Avoid thawing at room temperature as the turkey surface could reach unsafe temperatures.

How to Store Leftover Turkey

The right way to store leftovers is crucial for preserving food safety. Here are some tips:

• Divide into smaller portions in shallow containers
• Refrigerate within 2 hours in containers with tight lids
• Use refrigerated turkey within 3-4 days
• Freeze extras immediately for longer storage (2-6 months)
• Reheat thoroughly to 165°F until hot and steaming

Always label containers with the date and contents before freezing. And remember the 2 hour rule for refrigerating or freezing leftovers after cooking.

References:

[1] USDA Food Safety and Inspection Service – The Big Thaw – Safe Defrosting Methods for Consumers (2013)

[2] USDA Food Safety and Inspection Service – Basics for Handling Food Safely (2013)