- Store product in the original shipping cartons to:
- Prevent bruising.
- Prevent tearing of plastic wrap.
- Facilitate storage and stacking.
- Help maintain even storage temperatures.
- If purchased frozen, product should be stored in the freezer.
- Fresh-chilled product should be refrigerated. Do not freeze fresh-chilled
product. If you have more fresh product on hand than you can use in a
day or two, cook the product completely and freeze according to the guidelines
here.
The storage charts included here provide general guidelines for most
products. For more specific storage times, look for "use by" dates on
the products or check with your supplier's sales/marketing representative
for additional information about specific products and their shelf life.
Fully cooked products
Times for storage of fully cooked products may vary. Because of state-of-the-art
technology and almost daily advances in processing and packaging, many
turkey products have an extended shelf life. Your sales/marketing representative
can provide specific information about the products you choose.
Vacuum-wrapped packages
If a vacuum-wrapped package has a break in the seal or tear in the vacuum
wrap, the product must be handled in the same way as an item that is not
vacuum-wrapped. In addition, you should re-wrap the product in a freezer
bag as soon as possible to avoid freezer burn.
Storage of Raw Turkey
| |
Refrigerator
Storage in DAYS at 35ºF to 40ºF. |
Freezer Storage
in MONTHS at 0ºF or Below. |
| Whole Body Turkey |
1 to 2
|
12
|
| Breasts |
1 to 2
|
3
|
| Thighs, Drumsticks, Wings |
1 to 2
|
9
|
| Roasts |
1 to 2
|
3
|
| Steaks, Cutlets, Slices, Tenders |
1 to 2
|
3
|
| Turkey Sausage |
1 to 2
|
3 to 4
|
| Ground Turkey |
1 to 2
|
3 to 4
|
| Source: USDA |
Contact your turkey supplier about storage recommendations. Advanced
technological developments in processing and packaging have enabled some
turkey processors to recommend longer shelf life than noted in these
charts for Fully Cooked Turkey Products.
Storage of Fully Cooked Turkey Products
| |
Refrigerator
Storage in
WEEKS at 35ºF to 40ºF. |
Freezer Storage
in MONTHS at 0ºF or Below. |
| |
Vacuum-Sealed Package |
Not Vacuum Sealed |
|
| Oven-roasted Turkey products |
6
|
1 |
3
|
| Turkey Rolls |
Not applicable
|
1 |
4
|
| Diced, Julienne-cut and Pulled Turkey Meat; Ground
Turkey Crumbles |
Generally not refrigerated; use from frozen state
or temper briefly in the refrigerator
|
1
|
| Source: USDA, Turkey
processors |
Storage of Fully Cooked Turkey Products: Cured, Smoked,
Barbecued, Breaded
| |
Refrigerator
Storage in DAYS
at 35ºF to 40ºF in an open package, not vacuum sealed. |
Freezer Storage
in MONTHS at 0ºF or Below. |
|
Deli Meats
Large pieces
Slices
|
3 to 5
3 to 5
|
1 to 2
1 to 2
|
Frankfurters and Sausages
Frankfurters
Corn Dogs
Smoked Sausages
(Polish, kielbasa, links) |
3 to 5
See "Thawing Procedures"
7
|
1 to 2
4
1 to 2
|
Turkey Ham
Whole
Half
Canadian Bacon
Diced/Julienne-cut |
7
3 to 5
3 to 5
1 to 2
|
2 to 3
1 to 2
1
1 |
| Source: USDA, Turkey
processors |
|
