It’s the burning question after every Christmas Day feast – how long will the rest of the cooked turkey last?
Many people tend to overestimate their requirements when buying the big bird in the run-up to December 25, not wanting to leave their dinner guests short on portions. After that main meal, you might enjoy sliced cold cuts in sandwiches or a Boxing Day turkey curry, before you start running out of ideas on what you should do with the rest.
It is such a waste not to make the most of all that leftover meat, especially given the cost-of-living crisis, but it does need to be stored correctly to ensure it is still safe to eat. Turkey, along with other seasonal foods, can be stored for a period of time in the fridge, and longer in the freezer, to be the makings of more meals to come well into the new year.
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Here are some tips on safely keeping your cooked turkey, and other Christmas foods, to eat on another day.
Turkey
Cold, cooked turkey meat, along with other meats such as your Christmas ham, will generally keep well in the fridge for a good couple of days, but do ensure your fridge is running at the correct temperature. The ideal fridge temperature is between 37°F (3°C) and 40°F (5°C).
The best way to ensure the fridge is cool enough to keep foods safe is to invest in a refrigerator thermometer. The temperature inside can fluctuate depending on how much food is inside, how often you open the door and how warm your kitchen is.
(Image: Asda)
The Food Standards Agency says you should cool and cover your leftovers, and put them in a fridge or freezer, within one to two hours of cooking. Splitting leftovers into smaller portions will cool food quicker, it may be more convenient to defrost portioned meals later.
You can freeze cooked turkey, other cooked meat and meals made from cooked and frozen meat, ensuring you wrap it well to prevent moisture loss. It will be safe to eat for a long time, but you may see a deterioration in quality after three to six months.
Once defrosted, you should eat the food within 24 hours. You can also use previously cooked frozen turkey to make a new meal, such as a turkey curry.
When food defrosts, its core temperature rises. This provides the ideal conditions for bacteria to grow if left at room temperature, so it is best to defrost food slowly and safely in the fridge.
You can also defrost your leftovers thoroughly in a microwave. Make sure you reheat until steaming hot. Once the food is defrosted, eat within 24 hours.
If you plan on warming your cooked and cooled turkey up again from your fridge, don’t reheat the leftovers more than once, as this can provide the perfect environment for bacteria to grow. If you are eating the leftovers cold, only take the amount you need out, as leaving the turkey at room temperature for prolonged periods can also encourage bacteria to form.
Smoked salmon
Experts suggest that smoked salmon should be used within three days of opening, unless the use-by date is sooner, and it needs to be kept refrigerated. Prevent it from drying out by keeping it in its original packaging and wrap in cling film or place inside a self-sealing plastic bag.
Pigs in blankets
Once cooled down, these can be wrapped in aluminium foil or cling film and kept in the fridge for up to three days.
Stuffing
Traditional cooked stuffing that includes sausage meat should be chilled and eaten within three days. A vegetarian version can be kept in the fridge and eaten up to four days after cooking.
Christmas pudding
Christmas pudding can certainly be frozen but opinion varies as to how long. Some reckon up to three months while others say that well-wrapped pudding will last for a year.
Cutting the pudding into individual portions and wrapping each piece tightly with plastic film and popping it inside a resealable bag, will make it more convenient when you want to enjoy it again after the big day. Defrost the pudding pieces in the fridge overnight – be mindful of the fact that a whole Christmas pudding can take up to 24 hours to defrost.
Cheese
Cheese, if wrapped properly, should keep in the fridge over the entire Christmas holiday so there shouldn’t be an issue with leftovers. You can cut any mould away that forms on a hard cheese and still eat the remainder, but soft cheeses should be discarded if they go mouldy.
Semi-hard and hard cheeses will freeze well but avoid freezing soft cheeses such as camembert and brie, as well as cheeses like ricotta and cottage cheese.
For more ideas on using up Christmas leftovers, visit BBC Good Food and Love Food Hate Waste for recipes and inspiration.
