Raw TurkeyShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Raw turkey should never be stored at room temperature due to rapid bacterial growth.
Refrigerator
1-2 days
Store raw turkey in its original packaging or in a sealed container on the lowest shelf of the refrigerator to prevent juices from dripping onto other foods. Ensure refrigerator temperature is 40°F (4°C) or below.
Freezer
Whole turkey: 1 year; Turkey parts: 9 months; Ground turkey: 3-4 months
For best quality, freeze raw turkey in its original packaging or rewrap in heavy-duty foil, plastic wrap, or freezer bags. Ensure freezer temperature is 0°F (-18°C) or below.
Signs of Spoilage
- Off-odor (sour, ammonia-like, or putrid smell)
- Slimy or sticky texture
- Discoloration (greenish, grayish, or dull appearance)
- Mold growth
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4.4°C) and 140°F (60°C).
Always refrigerate or freeze raw turkey promptly. Discard any raw turkey left in the danger zone for too long.
Safe Handling
Cook all raw turkey to a safe minimum internal temperature of 165°F (73.9°C) as measured with a food thermometer.
Prevent cross-contamination: Use separate cutting boards for raw turkey and other foods. Wash hands, cutting boards, utensils, and countertops with hot, soapy water after handling raw turkey.
Thaw frozen turkey in the refrigerator, in cold water (changing water every 30 minutes), or in the microwave. Never thaw at room temperature.
Do not rinse raw turkey before cooking, as this can spread bacteria to your sink and countertops.