Your Thanksgiving feast is finished, and now you have an abundance of delicious leftovers to enjoy. But for how long? Maybe for less time than you would expect. Here’s the lowdown on how to safely store and savor your holiday favorites.

Store leftovers quickly.

The clock starts ticking as soon as you finish cooking and setting out the meal, according to the U.S. Department of Agriculture. Follow the two-hour rule: Refrigerate perishable items within two hours of taking them off the stove or out of the oven or refrigerator.

Why? After two hours, perishable food enters the danger zone, when bacteria can multiply rapidly and cause food to become unsafe.

If you have a large amount of any item, divide it into smaller, shallow, sealable containers so that it cools more quickly. Sealing the container helps prevent bacteria growth and keeps food from drying out.

If you’re packaging leftovers for guests to take with them on a long drive home, make sure the food can be kept at temperatures below 40 F using ice or frozen gel packs.

Eat or freeze leftovers within a few days.

The Monday after Thanksgiving is the final day you can safely eat leftovers from Thursday’s holiday meal. That’s because leftovers last for only about four days.

If you can’t eat all of your festive dishes by Monday, be sure to freeze them within that four-day time frame. They’re good for two to six months in the freezer.

Warm leftovers thoroughly.

Ready to serve leftovers? You can reheat them on the stove, in the oven or in the microwave until the internal temperature reaches 165 F.

It’s safe to reheat frozen leftovers without thawing, either in a saucepan or microwave for soups and stews and in the oven or microwave for casseroles and one-pot meals.

When reheating leftovers in the microwave, arrange food evenly in a microwave-safe glass or ceramic dish. Add liquid if needed. Cover with a microwave-safe lid and make sure it’s vented to let steam escape.

After taking the food out of the microwave, test it with a food thermometer in several different spots to make sure it’s thoroughly heated to 165 F.

Slow cookers and chafing dishes are not recommended for heating leftovers.

Sources:
Michigan State University Extension
The Ohio State University College of Food, Agricultural and Environmental Services
U.S. Department of Agriculture