The packaging must be leak-proof. Check the turkey over before buying it. Avoid any turkeys with punctured or leaky packaging.
Vacuum sealed bags are the best way to keep turkeys fresh. If this isn’t an option, put the wrapped turkey into a large bag, such as a garbage bag, and push the air out before tying it up tightly.
Technically, turkey can be stored indefinitely in the freezer. After about a year, turkey begins losing quality. Some turkeys last longer, while others take on freezer burn or odors from the freezer.
Make sure whole pre-stuffed turkeys have been inspected and certified by your national government as safe for consumption. Proof of certification will be on the packaging.
Bacteria will start growing on the turkey as soon as it reaches 40 °F (4 °C). Even if the turkey is in its original packaging and you put it back in the refrigerator, the bacteria will still be present.
The date shows how long you can safely refrigerate the turkey. These turkeys are often preserved and kept extra cold by the manufacturer and grocery store, so they last longer. The use or sell by dates are valid as long as you keep the turkey sealed in its original packaging. Freeze the turkey if you don’t plan on cooking it before it expires.
The same rules apply to turkey portions and ground turkey. They spoil about 2 days after thawing.
Another good place to store a turkey is the meat drawer if your refrigerator has one.
The most common alternative to refrigerator defrosting is a cold water bath. Put the turkey in a sink filled with cold water below 40 °F (4 °C). Replace the water every 30 minutes to keep the turkey safe. If your turkey is small enough, remove the wrapping and put it in the microwave. Use the defrost setting to heat it up quickly.
Turkeys thawed in water or the microwave cannot be refrozen. They will already have bacteria growing on them.
The best way to gauge the cooler’s temperature is with a reprogrammable kitchen thermometer. Set the thermometer to beep when the cooler’s temperature gets close to 40 °F (4 °C).
