Optional Tips
• Tuck wing tips under shoulders for even cooking.
• Add ½ cup water to the pan.
• Use a foil tent for the first 1–1½ hours to prevent overbrowning.
• Always clean hands, utensils, and surfaces after contact with raw turkey or juices.
Leftovers
• Discard turkey, stuffing, or gravy left out over 2 hours (1 hour above 90 °F).
• Refrigerate or freeze leftovers in shallow containers within 2 hours.
• Use refrigerated leftovers within 3–4 days; frozen within 2–6 months.
Reheating
• Oven: Set to 325 °F and heat turkey to 165 °F internal temperature. Add a little broth or water to keep moist.
• Microwave: Cover and rotate food; ensure internal temperature reaches 165 °F.
Need Help?
For safe cooking and storage guidance, contact:
USDA Meat and Poultry Hotline
📞 1-888-MPHotline (1-888-674-6854)
🕙 10 a.m. – 6 p.m. ET, Monday–Friday