After the feast
• Discard any turkey, stuffing, and gravy left out at room temperature longer than two hours; one hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey, stuffing, and gravy within three to four days.
• If freezing leftovers, use within two to six months for best quality.
Reheating your turkey
Cooked turkey may be eaten cold or reheated.
In the oven
• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.
In the microwave oven
• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times and power levels.
Source: U.S. Department of Agriculture