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

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

Remove stuffing and cut turkey off the bone. Slice breast meat; legs and wings can be left whole. To freeze, wrap in Reynolds Wrap® Heavy Duty Aluminum Foil. Freeze immediately.

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.

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