It’s perfectly okay to freeze cooked turkey, you just need to know how to do it correctly.

Making a whole turkey is a bit of an undertaking. The size of even the smallest birds usually means a long cooking time and often a lot of prep ahead of time if you’re wet or dry. brine the turkey. Even if you opt for roast a turkey thigh or just the breast, this can result in more meat than your family can consume in one sitting. You’re not going to waste your hard work (and perfectly good food), but cooked turkey only lasts three to four days in the refrigerator.

So what should you do with it leftover cooked turkey? Living in the South consulted two renowned chefs to get to the bottom of this important culinary conundrum, Grant Carnes, executive chef of the Waldorf Astoria Washington DC and Victoria Shore, executive chef of the Thompson Savannah, who both agree that it is OK to freeze cooked turkey .

Read on to learn their ideas and best practices for freezing cooked turkey.

Can you freeze cooked turkey?

Cooked turkey can be frozen, but Carnes warns, “the texture will be a little grainy with use.”

Shore also advises that: “You should always let it cool to at least room temperature before freezing – for food safety and the safety of your freezer. » Putting hot food in a freezer full of cold and frozen items will impact the temperature of the freezer and other items inside it, so it’s crucial to wait until leftovers have cooled before putting them in. put away.

How long does cooked turkey last in the freezer?

Shore says she kept the turkey in the freezer for six months, but admits it’s best to eat it within three months, “to make sure it’s not too dry or the texture is off.” is not compromised. THE United States Department of Agriculture echoes that cooked turkey can be frozen for three to four months, but notes that the meat is technically safe indefinitely, as the time range is only a guideline for optimal quality.

Best Practices for Freezing Cooked Turkey

• Vacuum packaging: Carnes says vacuum-packing the cooked turkey before putting it in the freezer is the way to go, as this professional decision will “sufficiently reduce any risk of freezer burn.” He also suggests packing meat in small quantities so it can be used as needed, “instead of having to pull out a half-eaten bird.” This method will reduce defrosting time also, something we’ll cover a little later.
• Freezer bag: Shore agrees that vacuum sealing is the best method for freezing cooked turkey, but she understands that not all home cooks have this special equipment. The Thompson Savannah chef says you can instead place the turkey pieces thinly in a freezer bag, expelling as much air as possible before sealing it.

“Thin layers are key because they speed up the thawing time a lot,” says Shore, adding that she prefers this method because “I can just remove the pieces I need for quick thawing rather than fussing of a bulky piece of pieces frozen together.” pieces.

How to Defrost Cooked Turkey

The best method for defrosting a cooked turkey is to time. “Let it thaw in the refrigerator overnight,” advises Shore. But Shore says if you’re looking for something quicker, you can pan-fry or grill frozen slices of white meat, while pieces of dark meat can be broken into pieces before adding to a dish. stew or pot pie filling.

What to do with frozen cooked turkey

Like Shore, Chef Carnes likes to use leftover turkey to pot pies because adding the vegetables and sauce keeps the turkey moist.

• Dark meat: Chef Shore says you can also put leftover dark meat turkey in any stews where you would use pork (like pozole), or in a Cajun gumbo. “The texture is sturdy enough to withstand a little more cooking, and the flavor is neutral enough to let your other ingredients take center stage,” says Shore.
• White meat: Her white meat tip might make you hungry for lunch: Chop up leftover white meat and mix with mayonnaise, curry powder, diced green apples, golden raisins, and diced apples. celery for a new version. chicken salad. Shore likes to serve this turkey salad in a wrap with lots of crunchy lettuce for added texture.