ShelfLife
Poultry: storage times
Tap a food for how to store it, how to tell it has gone bad and whether it freezes well.
| Food | Fridge | Freezer |
|---|---|---|
| Whole raw chicken | 1–2 daysfrom purchase | 12 monthsfrom purchase |
| Boneless chicken breasts | 1–2 daysfrom purchase | 9 monthsfrom purchase |
| Bone-in chicken breasts | 1–2 daysfrom purchase | 9 monthsfrom purchase |
| Chicken legs or thighs | 1–2 daysfrom purchase | 9 monthsfrom purchase |
| Ground chicken or turkey | 1–2 daysfrom purchase | 3–4 monthsfrom purchase |
| Cooked chicken dishes | 3–4 days | 4–6 months |
| Rotisserie chicken | 3–4 daysfrom purchase | 4 monthsfrom purchase |
| Whole duck | 1–2 daysfrom purchase | 6 monthsfrom purchase |
| Whole goose | 1–2 daysfrom purchase | 6 monthsfrom purchase |
| Whole raw turkey | 1–2 daysfrom purchase | 12 monthsfrom purchase |
| Boneless turkey breast | 1–2 daysfrom purchase | 9 monthsfrom purchase |
| Turkey legs or thighs | 1–2 daysfrom purchase | 9 monthsfrom purchase |
| Cooked turkey | 3–4 days | 4–6 months |
Fridge at 4 °C (40 °F) or colder, freezer at −18 °C (0 °F). Freezer times are for best quality: food kept frozen stays safe, but slowly loses taste and texture. These times are USDA guidance, not a guarantee. When in doubt, throw it out.
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Text by ShelfLife.