How Long Do Thanksgiving Leftovers Keep? Fridge and Freezer Times

Thanksgiving dinner usually leaves more food than anyone eats on the day, and the question that follows is how long it is safe to keep. The answer depends on which agency you ask: the US Food and Drug Administration (FDA) and the University of Georgia Cooperative Extension say refrigerated leftovers should be used within three to four days, while Health Canada says two to three days. All of them agree on what comes first, which is getting the food into the refrigerator quickly.

The two-hour rule

The FDA says to refrigerate leftovers, and any type of food that should be refrigerated, within two hours, and it includes pumpkin pie in that list. Health Canada gives the same limit: throw out perishable food that has been allowed to sit at room temperature for more than two hours, and it adds that you cannot tell whether food is contaminated with surface bacteria by the way it looks, smells or tastes. The University of Georgia adds a hotter-room exception: refrigerate turkey, stuffing and gravy within 2 hours of cooking, or within 1 hour when the temperature is above 90°F.

The UK Food Standards Agency (FSA) gives a similar rule for Christmas dinner: cool cooked food and refrigerate or freeze it within one to two hours. It says splitting leftovers into smaller portions helps them cool quicker and makes them easier to freeze and defrost later.

How long leftovers keep in the refrigerator

The difference matters if you are planning meals around leftovers. If you want the more cautious Canadian window, that is Sunday 29 November for a Thanksgiving dinner on Thursday 26 November (counting three days from the meal); the FDA and Georgia window runs to Monday 30 November. Food kept longer than these windows should be frozen instead. Freeze it the same day rather than waiting for the last day of the window.

How to cool and store it

• Use shallow containers. Health Canada says to refrigerate all leftovers promptly in uncovered, shallow containers so they cool quickly, then to refrigerate once steaming stops and leave the lid off or wrap loosely until the food is cooled to refrigerator temperature.
• Cut the turkey up. The University of Georgia says to cut the turkey into small pieces and refrigerate turkey, stuffing and gravy separately.
• Keep foods apart. Health Canada says to store turkey meat separately from stuffing and gravy.
• Do not overfill the refrigerator. Health Canada says to avoid overstocking so cool air can circulate. The FSA says to plan fridge and freezer space for the extra food before the day.
• Check the temperature. The FDA says to set the refrigerator at or below 40°F and the freezer at 0°F, and to check both periodically with an appliance thermometer.

Freezing leftovers

The University of Georgia says leftover turkey, stuffing and gravy can be frozen, and that for best quality frozen leftovers should be used within 2 to 6 months. It also says it is safe to refreeze leftover turkey and trimmings, even if the turkey was bought frozen, and recommends wrapping them tightly for best quality.

The FSA says you can freeze cooked turkey, other cooked meat and meals made from previously cooked and frozen meat. Frozen food stays safe for a long time, but quality may deteriorate after 3 to 6 months, which the FSA describes as freezer burn: a quality problem caused by dehydration and ice crystals, not a safety one. It recommends labelling and dating anything you freeze. For defrosting it says to do so slowly in the fridge or thoroughly in a microwave on the defrost setting, never at room temperature, and then to cook and eat the food within 24 hours without refreezing it.

Reheating

• 165°F (74°C). The University of Georgia says to reheat leftovers thoroughly to 165°F, checking with a food thermometer. Health Canada gives 74°C (165°F) for solid leftovers such as turkey and potatoes.
• Gravy. Health Canada says to bring gravy to a full, rolling boil and stir a few times while reheating.
• Steaming hot. The FSA says to make sure defrosted food is reheated until it is steaming hot throughout.

Rice is a common side at holiday tables, and it has its own timing rules; see how to store and reheat rice safely.

What about the side dishes?

The FDA’s two-hour rule covers any food that needs refrigeration, so it applies to the pumpkin pie as much as to the turkey. Our guide to homemade cranberry sauce and how long it keeps covers that dish, and the pumpkin pie notes cover the pie.

When in doubt

The FDA’s advice is not to taste food that looks or smells questionable, and its rule of thumb is “when in doubt, throw it out”. It also lists the groups most at risk from foodborne illness, and the symptoms, including vomiting, diarrhea and flu-like symptoms, can start anywhere from hours to days after eating contaminated food. Anyone who is worried about symptoms should speak to a doctor.

Sources

• US Food and Drug Administration, “Food Safety Tips for Healthy Holidays” (content current as of 31 January 2025)
• Health Canada, “Holiday food safety”
• UK Food Standards Agency, “Christmas food hygiene”
• University of Georgia Cooperative Extension, “Food Safety Tips for Preparing a Holiday Turkey”, Circular 1226 (full review 15 September 2026)

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