• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES

Storing Turkey

Storing Fresh Turkey Meat

Processors’ cooling and refrigeration methods may vary and extend the shelf life of some turkeys, therefore, best-before dates on product packaging should be consulted to determine how long fresh turkey meat can be safely stored in the refrigerator. If no best-before date is present, Health Canada recommends using refrigerated turkey meat within 2-3 days of purchase or ask at the place of purchase.

Storing Frozen Turkey Meat

Turkey cuts can be kept frozen for up to 6 months. Ground turkey can be kept in the freezer for 2-3 months.

Once thawed, treat previously frozen turkey meat as fresh and do not refreeze until cooked.

Storing Cooked Turkey

Cooked turkey and cold cuts can be stored in a covered container, plastic bag or aluminum foil for up to 4 days in the refrigerator or up to 3 months in the freezer.

NOTE: After cooking, keep turkey hot (above 140°F (60°C)) or refrigerate (below 40°F (4°C)). DO NOT LEAVE TURKEY AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS!!!

Grade A vs. Utility

Turkeys are graded according to quality of appearance. Canada Grade A turkeys are well shaped and meaty with even fat covering.

Canada Utility turkeys are birds with minor skin tears or one or more parts missing which in no way affects the quality. Use these turkeys for cutting up or when carving before serving.

There is no quality or taste difference between a Canada Grade A turkey or Utility grade turkey.

All turkeys processed in a federally inspected plant bear a “Canada Approved” or “Canada” health inspection stamp. This stamp tells you that the product is safe to eat.