Leftover turkey is easy to ruin in the reheating. Warm it too little and it may not be safe, and warm it too hard and the slices turn dry and stringy. Here is what the food experts at USDA and CDC say about reheating cooked turkey, gravy and stuffing, and how to do it in the microwave, oven and on the stovetop.
How do you reheat leftover turkey?
For a complete pantry and fridge reference, see our Food Storage Guide. For related questions, see how long cooked turkey lasts in the fridge, how long cooked turkey can sit out and how to fix dry turkey.
📋 Reheating Leftover Turkey: At a Glance
| Target temperature | 165°F, measured with a food thermometer (USDA leftovers guidance, CDC) |
| Gravy, sauces, soups | Bring to a rolling boil (USDA) |
| Whole turkey | Reheating a whole turkey is not recommended. Cut it into smaller pieces first (USDA Turkey Basics) |
| Microwave | Cover, vent, rotate or stir, add liquid if needed, allow standing time, check in several places (USDA) |
| Oven | Set the oven no lower than 325°F, add a little broth or water, cover, and heat until the turkey reads 165°F (USDA) |
| Slow cooker | Not recommended for reheating cold leftovers (USDA) |
| Stovetop, air fryer | No USDA turkey procedure on the pages we read. Use a thermometer to confirm 165°F |
| Frozen cooked turkey | Thaw in the refrigerator, cut into small pieces, then reheat. USDA also says leftovers can be reheated without thawing |
| Keeping it hot to serve | 140°F or warmer, and not longer than 2 hours (USDA) |
| Past 4 days in the fridge | Discard it. Reheating does not make it safe |
Key Takeaways
- USDA’s leftovers guidance says leftovers should reach 165°F as measured with a food thermometer when reheated. Its Turkey Basics page says to reheat thoroughly to 165°F or until hot and steaming.
- CDC’s holiday turkey page (reviewed April 2024) says to reheat all leftovers to at least 165°F before serving or eating.
- USDA says to bring sauces, soups and gravies to a rolling boil when reheating them.
- USDA’s Turkey Basics page says reheating a whole turkey is not recommended. It says to cut the meat into smaller pieces, or slice the breast and leave legs and wings whole.
- For the microwave, USDA says to cover the food, rotate it for even heating, add some liquid if needed, allow a resting time, and check the temperature in several places.
- USDA’s Let’s Talk Turkey page says to set the oven no lower than 325°F and to add a little broth or water and cover the turkey to keep it moist. The 325°F is the oven setting, and the turkey itself still has to reach 165°F.
- USDA says reheating in a slow cooker isn’t recommended, because food may sit too long in the 40°F to 140°F Danger Zone. We found no USDA stovetop procedure for turkey or air fryer guidance, so a thermometer is the test.
- Reheating is not a rescue. Turkey that sat out more than 2 hours, or that is past 3 to 4 days in the refrigerator, should be discarded.
If you cooked the turkey a day ahead for a dinner, USDA’s Turkey Basics page says to cut it into smaller pieces before refrigerating, and to reheat the pieces rather than a whole bird. For storage timing, see how long cooked turkey lasts in the fridge.
How Do You Reheat Leftover Turkey Safely?
Heat it until the thickest part reads 165°F on a food thermometer. USDA’s leftovers guidance says that when reheating leftovers, you should be sure they reach 165°F as measured with a food thermometer. USDA’s Turkey Basics page says to reheat thoroughly to 165°F or until hot and steaming. CDC’s holiday turkey page says to reheat all leftovers to at least 165°F before serving or eating. USDA’s Let’s Talk Turkey page says the same 165°F for turkey.
The thermometer is the test, not the clock. We found no USDA reheating times for turkey, and the right time depends on how much you’re heating and how thick the pieces are. Checking more than one spot is sensible, which matches USDA’s microwave advice to check the temperature in several places.
| Method | What to do | Where it comes from |
|---|---|---|
| Microwave | Arrange slices evenly in a covered microwave-safe dish, add some liquid if needed, vent the cover, and rotate or stir halfway. Let it stand, then check several spots for 165°F | USDA leftovers and microwave pages |
| Oven | Set the oven no lower than 325°F. Put pieces in a covered dish with a little broth or water and heat until a thermometer reads 165°F | USDA Let’s Talk Turkey page. The 325°F is the oven setting, not the turkey’s temperature |
| Stovetop | Warm slices in a covered skillet or saucepan with some broth until they reach 165°F. Bring gravy to a rolling boil in a separate pan | Rolling boil for gravy is USDA’s. USDA gives no stovetop procedure for turkey, so the skillet method is our own suggestion |
| Air fryer | We found no USDA guidance. If you use one, check for 165°F with a thermometer | Our own suggestion |
| Slow cooker or chafing dish | Not recommended for reheating cold leftovers. Use them only to hold food that is already hot, at 140°F or warmer | USDA restaurant-leftovers tips, take-out foods and leftovers pages |
| Whole turkey | Not recommended. Cut the meat into smaller pieces first | USDA Turkey Basics |
Should You Reheat a Whole Turkey?
No. USDA’s Turkey Basics page says reheating a whole turkey is not recommended. It says to cut the meat into smaller pieces instead, or to slice the breast and leave the legs and wings whole. A whole bird is thick, so the center is slow to reach a safe temperature, which is our own reasoning. Slicing first gives you a thermometer target you can actually hit.
The one exception USDA notes is a packaged cooked turkey with the USDA inspection seal. The page says those have been processed under controlled conditions, so we’d follow the package directions.
How Do You Reheat Turkey in the Microwave?
USDA’s microwave page says to cover the dish with a lid or plastic wrap, and to stir, rotate or turn foods upside down where possible midway through the time. It says to arrange food items evenly in a covered dish and add some liquid if needed. It says to allow standing time of at least 3 minutes after removing the food. It says to use a food thermometer, test the food in several places, and place the thermometer in the thickest area of the meat or poultry, not near fat or bone. The 165°F target comes from USDA’s leftovers guidance.
The leftovers page adds that the covering should be microwave safe and vented so steam can escape. For turkey, that means a single layer of slices with a splash of broth or gravy, which is our own suggestion. Heating in short bursts and checking is also our own suggestion, and it helps avoid rubbery edges.
How Do You Reheat Turkey in the Oven?
USDA’s Let’s Talk Turkey page says to set the oven temperature no lower than 325°F and to reheat the turkey to an internal temperature of 165°F. It also says to add a little broth or water and cover it to keep the turkey moist. The 325°F is the oven setting, not the temperature the turkey has to reach. The thermometer still decides when it’s done. USDA’s stuffing page and its restaurant-leftovers tips give the same no-lower-than-325°F oven setting.
Smaller pieces heat faster than large ones. Slicing the breast, as USDA advises, also makes it easier to reach 165°F without drying the outside while the center catches up.
How Do You Reheat Turkey on the Stovetop?
The USDA pages we read give no stovetop procedure for reheating turkey. The leftovers page does say frozen leftovers can be reheated in a saucepan or the microwave, and it says to bring sauces, soups and gravies to a rolling boil. For turkey slices, a covered skillet with a little broth is our own suggestion. Check for 165°F with a thermometer.
Turkey cooked in gravy or broth reheats well in a saucepan. Stir it so it heats evenly, bring the liquid to a rolling boil, and confirm the turkey itself reaches 165°F.
Can You Reheat Turkey in an Air Fryer or Slow Cooker?
We found no USDA guidance on reheating turkey in an air fryer. If you use one, the thermometer is still the test. See our post on what not to put in an air fryer for general cautions.
USDA recommends against reheating cold leftovers in a slow cooker. USDA’s restaurant-leftovers tips say reheating in slow cookers isn’t recommended because food may sit too long in the Danger Zone (40°F to 140°F). Its take-out foods page says the same about slow cookers and chafing dishes, and its stuffing page says leftovers should not be reheated in a slow cooker because of the time it takes. Reheat on the stove, in the oven or in the microwave instead. Once the turkey is hot, USDA’s leftovers page lists slow cookers, chafing dishes and warming trays as ways to keep food hot at 140°F or warmer. For holding food hot, see how to keep party food warm.
How Do You Reheat Gravy and Stuffing?
Bring gravy to a rolling boil. USDA’s Turkey Basics page and its leftovers guidance both say so. For stuffing, USDA’s stuffing page says to reheat leftovers in the microwave or in an oven set no lower than 325°F, with a food thermometer in the center reading 165°F. Stirring it partway so the center heats evenly is our own suggestion.
Check how old the gravy is first. The federal charts disagree on how long it keeps: USDA’s charts and its Let’s Talk Turkey page say 3 to 4 days, and FDA’s chart says 1 to 2. See our post on whether gravy goes bad for both figures. For boxed stuffing, see whether Stove Top stuffing goes bad.
How Do You Reheat Frozen Cooked Turkey?
USDA’s Turkey Basics page says to thaw the wrapped, cooked, frozen turkey on a tray in the refrigerator, and to cut the meat into small pieces before reheating. It says to eat it, cold or reheated to 165°F, within 3 to 4 days of thawing. USDA’s leftovers guidance also says it is safe to reheat frozen leftovers without thawing, either in a saucepan or the microwave. It says food left after reheating previously frozen leftovers can be refrozen once it has reached 165°F.
Reheating from frozen takes longer, and the middle may lag behind the edges, which is our own observation. Check several spots with a thermometer. For freezer timing, see our cooked turkey storage guide.
How Do You Keep Reheated Turkey Moist?
USDA supports two moisture helpers. Its Let’s Talk Turkey page says to add a little broth or water and cover, and its microwave guidance says to cover the dish and add some liquid if needed. Beyond that, the following are our own suggestions:
- Use gravy in place of the broth if you have it.
- Reheat in smaller portions, so you aren’t heating the same turkey repeatedly.
- Stop heating once a thermometer confirms 165°F. Heating well past that dries the slices.
- Slice the breast against the grain before storing it.
If the turkey is already dry, see how to fix dry turkey and the mistakes that make turkey dry.
Can You Eat Leftover Turkey Cold Instead?
USDA says yes. Its Let’s Talk Turkey page says cooked turkey may be eaten cold or reheated, and its Turkey Basics page says thawed cooked turkey can be eaten cold or reheated to 165°F within 3 to 4 days. CDC’s holiday turkey page is stricter and says to reheat all leftovers to at least 165°F before serving or eating. The agencies differ, so we’ve kept both. Reheating is the more cautious choice, and we’d do it especially for anyone in a higher-risk group, which is our own suggestion. FDA’s Listeria page says Listeria can grow at refrigeration temperatures and names pregnant people, adults over 65 and people with weakened immune systems as susceptible. Linking that risk to leftover turkey is our own reasoning.
Can You Reheat Turkey More Than Once?
We found no USDA limit on the number of times. USDA’s restaurant-leftovers tips say that if you reheat your leftovers but don’t finish the whole portion, you should refrigerate what’s left right away so it can be safely reheated again. Each reheat should still reach 165°F. More rounds of cooling and warming also dry the meat, which is our own observation. We’d reheat only the portion you plan to eat and refrigerate the rest promptly. See why reheating food twice is a problem.
How Long Can Reheated Turkey Stay Out?
USDA’s Turkey Basics page says to keep hot food at 140°F or above, and that it is not a good idea to keep food hot longer than 2 hours. USDA’s leftovers guidance says hot food must be kept hot at 140°F or warmer. That is the limit for holding food hot. Once the turkey is no longer being kept at 140°F or above, USDA’s 2 hour limit for perishable food at room temperature applies, or 1 hour above 90°F. See how long cooked turkey can sit out.
Does Reheating Make Old Turkey Safe?
No. Reheating to 165°F is a safety step for turkey that has been stored correctly. It does not rescue turkey left out too long or kept past the range. USDA, FDA, CDC and FoodSafety.gov list cooked turkey at 3 to 4 days in the refrigerator, and FoodSafety.gov’s Thanksgiving leftovers post says you have until the Monday after Thanksgiving to eat or freeze the leftovers. We found no source that restarts the clock when you reheat, so we keep counting from the day the turkey was cooked.
What Can You Make With Leftover Turkey?
None of our recipes call for turkey, but several use cooked shredded chicken, and swapping in leftover cooked turkey is our own suggestion. Reheat any turkey added to a hot dish until the dish reaches 165°F.
- Spicy tortilla soup calls for 2 cups of shredded cooked chicken, and the author used a rotisserie chicken.
- Mini green chicken and poblano enchilada boats call for 2 cups of cooked shredded chicken.
- Best ever 7 layer burritos use the white meat of a rotisserie chicken, which suits leftover sliced turkey breast.
For soup troubleshooting, see common soup mistakes. The soup would need a rolling boil, per USDA’s guidance for soups.
Signs Something Is Wrong
- Visible mold on the turkey, stuffing or gravy. Don’t sniff it. Discard it.
- A sour, rancid or off smell. This is our own checklist, not an agency list.
- A slimy or sticky surface. This is also our own checklist item.
- Left out more than 2 hours (1 hour above 90°F). Throw it out, even if it looks fine.
- Past 4 days in the refrigerator, counted from the day it was cooked. Discard it, because reheating won’t fix it.
- Unknown history. If you can’t remember when it was cooked or how it was stored, discarding it is the cautious choice.
We don’t suggest tasting turkey to test it. USDA says you can’t see, smell or taste harmful bacteria that may cause illness, so count the days and use a thermometer.
Things That Don’t Automatically Mean Trouble
- Steam and a little liquid in the dish while reheating. Venting the cover, as USDA advises, lets steam escape.
- Slightly drier or firmer turkey on day 3 or 4. This is a quality change, which is our own reading, not a safety signal.
These are quality observations, not safety tests. The thermometer reading and the number of days matter more.
Quick Reheating Reference
- Temperature: 165°F on a food thermometer, checked in several places.
- Gravy, sauces, soups: A rolling boil.
- Whole turkey: Don’t reheat it whole. Cut it into pieces.
- Oven: Set no lower than 325°F, add a little broth or water, and cover.
- Microwave: Cover, vent, rotate or stir, add liquid if needed, let it stand.
- Slow cooker: Not for reheating cold leftovers. Only for holding food that is already hot.
- Keep hot: 140°F or warmer, for no more than 2 hours.
- Timing: Use within 3 to 4 days of cooking. Reheating doesn’t extend that.
| Situation | What to Do |
|---|---|
| Sliced turkey cooked Thursday, serving it hot on Sunday | Day 3, inside the range. Set the oven no lower than 325°F, heat the turkey covered with a little broth until a thermometer reads 165°F in several spots. |
| Gravy from Thursday, now Saturday | Day 2. Use it today, and bring it to a rolling boil first. |
| Whole cooked turkey carcass with a lot of meat left | Cut the meat off and into pieces before reheating. USDA says reheating a whole turkey is not recommended. |
| Turkey frozen on Friday, serving it next month | Thaw it in the refrigerator, cut it into small pieces, and reheat to 165°F. USDA also says leftovers can be reheated without thawing. |
| Turkey reheated on Saturday, half left over | Refrigerate the rest right away, which USDA says lets it be safely reheated again. The 3 to 4 days still count from the cooking day. |
| Reheating cold leftovers in a slow cooker | No. USDA says it isn’t recommended, because food may sit too long in the Danger Zone. Use the oven, stove or microwave. |
| Turkey that sat on the table overnight | Discard it. Reheating doesn’t fix more than 2 hours out. |
| Turkey that smells sour on day 2 | Discard it. An off smell is a reason to throw it out even inside the day range. |
| Turkey on day 6 | Discard it. It is past every source we read, and reheating won’t help. |
In November 2026 we read USDA’s Turkey Basics page on handling cooked dinners and its Let’s Talk Turkey page on roasting (updated November 2023). We read USDA’s leftovers guidance (last updated July 31, 2020), its page on stuffing, its page on safe handling of take-out foods, its restaurant-leftovers tips (June 2021) and its page on cooking with microwave ovens. We read the CDC’s holiday turkey page, reviewed April 29, 2024, and FoodSafety.gov’s Thanksgiving leftovers post. We read FDA’s Listeria page. We found no USDA reheating times for turkey, no USDA stovetop procedure for turkey and no air fryer guidance. The skillet method, the amount of broth and the moisture tips are our own judgment. Our own suggestions say we’d or we suggest. This article is general information, not medical advice.
Reheating Leftover Turkey FAQ
How do you reheat leftover turkey?
Cut it into smaller pieces, cover it, and heat it until a food thermometer reads 165°F. USDA says leftovers should reach 165°F, and CDC says to reheat all leftovers to at least 165°F before serving or eating.
What temperature should leftover turkey be reheated to?
165°F, measured with a food thermometer. USDA’s leftovers guidance and Turkey Basics page and CDC’s holiday turkey page all give 165°F.
What is the best way to reheat turkey without drying it out?
Cover it, add a little broth or water, and reheat in smaller portions. USDA’s Let’s Talk Turkey page says to add a little broth or water and cover to keep turkey moist, and its microwave guidance says to cover the food. Stopping at 165°F is our own suggestion.
Can you reheat a whole turkey?
USDA’s Turkey Basics page says reheating a whole turkey is not recommended. It says to cut the meat into smaller pieces, or slice the breast and leave legs and wings whole.
How do you reheat turkey in the microwave?
Cover the dish, vent it, add some liquid if needed, and rotate or stir midway. USDA says to allow the standing time and check the temperature in several places with a food thermometer.
How do you reheat turkey in the oven?
Set the oven no lower than 325°F, per USDA’s Let’s Talk Turkey page. Put the turkey in a covered dish with a little broth or water and heat it until a thermometer reads 165°F. The 325°F is the oven setting, not the turkey’s target temperature.
How do you reheat turkey on the stove?
The USDA pages we read give no stovetop procedure for turkey. A covered skillet with a little broth works, and you check for 165°F, which is our own suggestion. USDA says to bring gravies, sauces and soups to a rolling boil.
Can you reheat turkey in an air fryer?
We found no USDA guidance. If you try it, check for 165°F with a thermometer. See also what not to put in an air fryer.
Can you reheat turkey in a slow cooker?
USDA says it isn’t recommended. Its restaurant-leftovers tips and stuffing page say not to reheat in a slow cooker, because food may sit too long in the Danger Zone, 40°F to 140°F. Use the oven, stove or microwave, and keep the slow cooker for holding food that is already hot.
How long does it take to reheat turkey?
We found no USDA times, because it depends on the amount and thickness. Use a food thermometer and check several spots rather than relying on the clock.
How do you reheat turkey slices?
Arrange them evenly in a covered dish with a little liquid, heat them, and check several spots for 165°F. The even arrangement and liquid come from USDA’s microwave guidance. The broth is our own suggestion.
How do you reheat turkey legs and wings?
USDA says legs and wings may be left whole, but the thickest part still needs to reach 165°F. USDA’s microwave guidance says to put the thermometer in the thickest area of the meat, not near fat or bone.
How do you reheat turkey gravy?
Bring it to a rolling boil, per USDA. Check its age first, because the charts disagree. See our post on whether gravy goes bad.
How do you reheat stuffing?
USDA’s stuffing page says to reheat leftover stuffing in the microwave or in an oven set no lower than 325°F, with a food thermometer in the center reading 165°F. It says not to use a slow cooker. Stirring it halfway is our own suggestion.
Can you reheat frozen cooked turkey?
Yes. USDA’s Turkey Basics page says to thaw it in the refrigerator, cut it into small pieces and reheat to 165°F. USDA’s leftovers guidance also says frozen leftovers can be reheated without thawing.
Can you reheat turkey more than once?
We found no USDA limit on the number of times. USDA’s restaurant-leftovers tips say to refrigerate what’s left right away so it can be safely reheated again, and each reheat should reach 165°F. We’d reheat only the portion you’ll eat, which is our own suggestion.
Can you eat leftover turkey cold?
USDA’s Let’s Talk Turkey page says cooked turkey may be eaten cold or reheated. CDC’s holiday turkey page says to reheat all leftovers to at least 165°F. Reheating is the more cautious choice, and we’d do it for anyone in a higher-risk group, which is our own suggestion.
How long does reheated turkey last?
We found no source that restarts the clock, so we keep counting from the day it was cooked, which is our own reading. USDA, FDA and CDC list cooked turkey at 3 to 4 days in the refrigerator.
Does reheating kill bacteria in old turkey?
It doesn’t make old turkey safe. USDA says you can’t see, smell or taste harmful bacteria that may cause illness, and we’d discard turkey past 3 to 4 days or left out more than 2 hours.
How long can reheated turkey sit out?
USDA’s Turkey Basics page says it is not a good idea to keep food hot longer than 2 hours, and to keep it at 140°F or above. Once it is no longer held that hot, the 2 hour limit for perishable food applies, or 1 hour above 90°F.
How do you keep turkey warm for serving?
USDA says to keep hot food at 140°F or warmer. Its leftovers page lists chafing dishes, slow cookers and warming trays for holding hot food, not for reheating cold leftovers. See how to keep party food warm.
Can you cook the turkey a day ahead and reheat it?
USDA’s Turkey Basics page covers eating much later by removing the stuffing and cutting the turkey into smaller pieces before refrigerating. Reheating those pieces to 165°F is our own reading of how that works.
How do you reheat smoked turkey?
We found no separate USDA guidance for smoked turkey. The same advice applies: cut it into smaller pieces, reheat to 165°F as measured with a food thermometer, and don’t reheat a whole bird. Applying it to smoked turkey is our own reading.
Can you reheat turkey in a roaster oven?
We found no USDA reheating directions for roaster ovens. USDA says to keep hot food at 140°F or warmer, and the thermometer reading of 165°F is the test for reheated leftovers. Using one for holding food already hot is our own suggestion.
How do you reheat turkey soup?
Bring it to a rolling boil, per USDA’s guidance for soups. For tips, see common soup mistakes.
How do you reheat deli turkey?
Deli turkey follows different guidance. See our posts on whether deli turkey goes bad and whether it needs to be refrigerated.
How can you tell if leftover turkey is bad before reheating?
Look for mold, a sour smell or a slimy surface, which are our own checks, and count the days. See our guide to how long cooked turkey lasts in the fridge.
Can you reheat turkey that sat out overnight?
No. USDA says perishable food left out more than 2 hours should be discarded. Reheating doesn’t change that, so we’d throw it out.
Is it safe for pregnant people to eat reheated leftover turkey?
FDA’s Listeria page names pregnant people as susceptible, and Listeria can grow at refrigeration temperatures. Staying within the day range and reheating to 165°F is our own suggestion. Ask a doctor about your own case.
What can I make with leftover turkey?
Soup, burritos and enchiladas are easy. We have recipes for tortilla soup, enchilada boats and 7 layer burritos that call for cooked chicken, and swapping in turkey is our own suggestion.
Where should the thermometer go?
In the thickest part of the turkey, not near fat or bone, and in several places. USDA’s microwave guidance says to place the thermometer in the thickest area of the meat or poultry and to test in several places.
Further Reading
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