Those first few days of the workweek immediately following the Thanksgiving break can be bleak. Some people looking for a morale boost may turn to their leftovers. But if you brought a Monica and Ross Geller-inspired turkey sandwich into work today, you may want to proceed with caution: the expiration date on your Thanksgiving leftovers may already be up.
While you may have enough festive side dishes and pumpkin pie in your fridge to last you through the New Year, the laws of cold food storage dictate that at a certain point all the food in your fridge will go bad. So, at what point should you finally toss those Tupperware? The general rule is three to four days for cooked food like turkey, vegetables, and even pumpkin pie, per the USDA.
Ahead, we asked an expert for some cold food storage guidance to help you create a game plan for your leftovers, Thanksgiving and otherwise. That way you can (safely) eat the foods in your fridge with a shorter lifespan first, and throw out or freeze the rest to prevent any unpleasant symptoms (looking at you, fried rice).
First, though, some food-storage safety tips. Generally speaking, all raw or cooked food needs to be put in the refrigerator or freezer within two hours of being cooked to prevent foodborne illness, says Kim Shapira, RD. But aim to store it away ASAP. The longer it sits out, the higher chance it has for growing harmful bacteria that can make you sick, Shapira says. (Oh, and the idea that you shouldn’t put hot foods directly in the fridge? A myth, according to the Washington State Department of Health.) Bonus tip: to “seal in its freshness,” Shapira suggests storing leftovers in an airtight glass container. Read on for additional tips to help you store and enjoy your fridge leftovers safely.
Experts Featured in This Article:
Kim Shapira, RD, a registered dietitian and nutritional coach at Trimly.
How Long Foods Last in the Fridge
Once you’ve sealed and stored your cooked food correctly, here’s exactly how long common foods last in the fridge and freezer before you should bid it farewell, for safety’s sake. (All the food guidelines here come from FoodSafety.gov and the United States Department of Agriculture.) Of course, if anything doesn’t pass the sniff test before any of these guidelines, go ahead and toss it – but for the most part, your leftovers should be safe within these windows.
Poultry
- Turkey: Raw turkey (whole or cut into pieces) lasts one to two days in the fridge, but if fully cooked and stashed in the fridge, eat within three to four days. That means if you celebrated Thanksgiving on Nov. 28, Dec. 2 is the day to toss your turkey leftovers. If frozen, raw turkey can last for up to a year when whole, or nine months when cut into pieces.
- Chicken: Consume cooked chicken within three to four days while storing in the fridge, or keep in the freezer for up to four months. Raw chicken is safe for one to two days in the fridge, but up to nine months or a year in the freezer.
Red Meat
- Ground Beef: Cooked ground beef should be thrown away after three to four days in the refrigerator. It’s best to cook and eat your raw ground beef within one to two days when storing in the fridge, but it can last up to three or four months in the freezer.
- Bacon: Bacon can last in the fridge for up to one week, but if kept in the freezer it’s safe for one month.
- Pork: Raw pork is safe for three to five days in the fridge but can stay fresh for four to 12 months in the freezer. Refrigerated cooked pork should be used within three to four days.
- Beef (Other): Steak, chops, and roasts are OK in the fridge for three to five days when they’re raw, but they can last four to 12 months in the freezer. If your beef is fully cooked and refrigerated, consume within three to four days.
Fish
- Salmon: Salmon is good in the fridge for one to three days, but it’s OK for up to three months when stored in the freezer.
- Fish (Other): Most other raw fish will last in the fridge for one to three days, like salmon. But if fully cooked, all fish should be eaten within three to four days. Fatty fish such as catfish, mackerel, and tuna are safe for two to three months in the freezer, while lean fish such as cod, halibut, ocean perch, sea trout, and pollock are good for four to eight months when frozen.
Lunch Meats
- Deli Meat: If the package is opened or deli-sliced, it’s good in the refrigerator for three to five days, but unopened and unsliced deli meat is safe for up to two weeks. In the freezer (opened or unopened), deli meat can last one to two months.
- Ham: The freshness of ham depends on how it’s prepared. Uncured, uncooked ham is safe for three to five days in the fridge but up to six months in the freezer. Uncured, cooked ham is safe for three to four days in the fridge and three to four months in the freezer. Cured, uncooked ham is safe for five to seven days in the fridge (or by the “use by” date) and three to four months in the freezer. Fully cooked, vacuum-sealed, and unopened ham is good for two weeks in the fridge (or by the “use by” date) and one to two months in the freezer. A cooked, store-wrapped, whole ham is safe for one week in the fridge but one to two months in the freezer. Cooked, store-wrapped slices or spiral-cut ham is good for three to five days in the fridge but one to two months in the freezer. Cooked country ham is safe for one week in the fridge and one month in the freezer. Prosciutto or dry Italian ham is safe for two to three months in the fridge and one month in the freezer.
Pizza
- Pizza: Leftover pizza is safe for three to four days in the fridge, but if you don’t gobble up all the leftovers by then, it’ll be good for up to two months in the freezer.
Eggs and Dairy
- Eggs: Raw eggs are safe in the fridge for three to four weeks but should not be frozen in the shell. Hard-boiled eggs can be preserved for up to seven days in the fridge, but make sure to keep the shells on to ward off bacteria and prevent odors from absorbing into the egg. Hard-boiled eggs should not be frozen.
- Dairy: Yogurt can be stored in the fridge for one to two weeks, or one to two months if kept in the freezer. Soft cheeses such as cottage cheese, ricotta, or brie can be refrigerated for up to one week but should not be frozen. Hard cheese like cheddar, swiss, and parmesan can last up to six months when unopened, up to three to four weeks once opened, and up to six months if frozen. Processed cheese slices should not be frozen but can last one to two months in the refrigerator.
- Ice Cream: Sadly, ice cream does not last forever, so eat within six weeks after opening. If unopened, ice cream will last up to three months.
Andi Breitowich is a Chicago-based freelance writer and graduate from Emory University and Northwestern University’s Medill School of Journalism. Her work has appeared in PS, Women’s Health, Cosmopolitan, and elsewhere.
– Additional reporting by Chandler Plante
Chandler Plante (she/her) is an assistant health and fitness editor for PS. She has over four years of professional journalism experience, previously working as an editorial assistant for People magazine and contributing to Ladygunn, Millie, and Bustle Digital Group.
