Serving and Leftovers: Handling Leftovers

Pack Them Up

Turkey

Remove stuffing and cut turkey off the bone. Slice breast meat; legs and wings can be left whole. Wrap tightly in Reynolds Wrap Heavy Duty Foil and freeze immediately.

Stuffing

Remove all stuffing from the turkey cavity immediately, place in shallow containers to cool quickly, cover with Reynolds Wrap® Aluminum Foil, crimp down edges of foil and refrigerate.

Potatoes, Gravy and Vegetables

Divide large quantities and place in shallow containers to cool quickly. Cover with Reynolds Wrap® Aluminum Foil, crimp down edges of foil and refrigerate. Or, combine with turkey and stuffing, wrap in Reynolds Wrap® Heavy Duty Aluminum Foil for individual meals and refrigerate.

Storage Times

Refrigerator

• Cooked Turkey 3 to 4 days
• Stuffing and Gravy 1 to 2 days
• Other Cooked Dishes 3 to 4 days

Freezer

• Turkey, plain 4 months
• Turkey in broth or gravy 6 months
• Cooked poultry dishes 4 to 6 months
• Stuffing and gravy 1 month

Reheating Leftovers

One-Step Wrap & Reheat

Try this method for storing and reheating all your leftovers in the same wrap. Spoon individual meal portions on a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Wrap up the top and ends with double folds to make a packet and refrigerate. Heat up the packet on a cookie sheet in a preheated 45°F oven for about 20 to 25 minutes until food is hot. Eat a great meal with no mess or clean up.

Reheated Leftovers

Temperatures of reheated leftovers should reach 165°F, and if reheating gravy alone, it should come to a rolling boil.