Store raw turkey in its original, unopened wrapper at 40ºF or below. For optimum quality, cook fresh whole turkey within 3-4 days of purchase. Immediate freezing is recommended for longer storage (up to 12 months).

Cook refrigerator-thawed turkey within 1-2 days. A turkey thawed by the cold water or microwave method should be cooked immediately.

Following are important safety tips:

• Never partially cook turkey. Finish the cooking once it is started.
• Remove stuffing from roasted turkey no more than 20 minutes after it is removed from the oven.
• Don't leave cooked turkey or stuffing at room temperature for more than two hours. Cut all meat from the bones before storing. Refrigerate leftovers as soon as the meal is over.
• Cooked poultry may be kept refrigerated for three to four days in a covered container. Stuffing and gravy should be used within one to two days.
• Hands, countertops, and utensils such as knives and cutting boards must be washed thoroughly with hot, soapy water after preparing raw poultry and before use with other foods.

Turkey Thawing Timetable

Turkey Weight (lbs.)	In The 'Fridge	Cold Water*
8-12 lbs.	1-2 days	4-6 hours
12-16 lbs.	2-3 days	6-9 hours
16-20 lbs.	3-4 days	9-11 hours
20-24 lbs.	4-5 days	11-12 hours