So, you’ve bagged yourself a delicious wild turkey, congratulations! Now, the question arises: how long can you keep it in the fridge before it starts to spoil? The answer depends on a few factors, including how the turkey was processed and stored
General Guidelines for Refrigerating Wild Turkey:
- Whole Turkey: A whole, uncooked wild turkey can be safely stored in the refrigerator for 3-5 days.
- Ground Turkey: Ground wild turkey has a shorter shelf life than whole turkey and should be consumed within 1-2 days of purchase or grinding.
- Cooked Turkey: Cooked wild turkey can be stored in the refrigerator for 3-4 days.
Factors Affecting Shelf Life:
- Temperature: The ideal refrigerator temperature for storing wild turkey is 40°F (4°C) or below.
- Packaging: Keep the turkey tightly wrapped in its original packaging or transfer it to an airtight container to prevent exposure to air and moisture.
- Processing: If the turkey was commercially processed, it may have a longer shelf life than a freshly harvested bird.
- Signs of Spoilage: If the turkey develops an off odor, slimy texture, or discoloration, it’s best to discard it.
Extending the Shelf Life of Wild Turkey:
- Freezing: Freezing is the best way to preserve wild turkey for extended periods. Properly frozen, wild turkey can last for 6-12 months.
- Vacuum Sealing: Vacuum sealing removes air from the packaging, which can help to extend the shelf life of the turkey.
- Brining: Brining the turkey before cooking can help to keep it moist and flavorful, even after it has been refrigerated.
Tips for Safe Handling of Wild Turkey:
- Wash your hands thoroughly before and after handling raw turkey.
- Use separate cutting boards and utensils for raw and cooked turkey to prevent cross-contamination.
- Cook the turkey to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Refrigerate or freeze leftover turkey promptly after cooking.
Additional Resources:
- USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/turkey-food-safety
- National Turkey Federation: https://www.eatturkey.com/
By following these guidelines and tips, you can safely store and enjoy your wild turkey for several days or even months. Remember, when in doubt, throw it out! It’s always better to err on the side of caution when it comes to food safety.
Wild harvest: Part 1 – wild turkey
Michelle Jarvie, – April 17, 2014
Harvesting and preparing wild foods with food safety in mind.
April 21, 2014 marks the opening day of the spring wild turkey hunt in Michigan. Roughly 30,000 birds are harvested and presumably eaten annually. The majority of us have taken part in preparing a turkey from the store, but fewer of us have had the experience of preparing a wild turkey from the point of harvest to the dinner table. Many of the same food safety rules apply, but there are some other points to consider when handling wild game meat.
The first major difference is that wild turkeys must be field dressed. Field dressing is best done as soon as the bird is dead. Make sure to have a sharp knife, clean paper towels and a cooler with ice ready. Follow these tips for safe handling in the field:
- First, remove the bird’s entrails and crop because the grains in the crop could ferment.
- Wipe out the cavity with clean paper towel. Use of snow or surface water is not advised as it could contaminate the meat.
- Do not pile birds in a mass.
- Place the birds on ice as soon as you’ve finished cleaning them.
- If the liver and heart are to be kept, place them in a plastic bag and refrigerate.
After transporting your bird from the field to home, it requires additional processing before storage. Make sure to wash your hands and clean and sterilize utensils before further processing. After skinning or plucking your bird, it can either be stored whole or cut into smaller pieces for storage. Many seasoned hunters recommend processing turkeys into smaller parts, like breast and legs,as they are both easier to store and more versatile for cooking. Fresh turkeys can be stored safely in the fridge at 40 degrees Fahrenheit or below for up to two days, or in the freezer at 0 degreeindefinitely. For freezing, it is recommended that the meat is packaged tightly in heavy duty aluminum foil or freezer-grade bags. Don’t forget to label the packaging with the date and type of meat so you can identify it later.
Cooking preparation is much the same for wild turkey as for store-bought. Thaw frozen meat in the refrigerator for 12-18 hours and cook within two days after thawing, or thaw the bird in the microwave and cook it immediately. Just as with cooking other poultry, Michigan State University Extension recommends meat be cooked to an internal temperature of 165 degrees Fahrenheit. Wild turkey can also be dried and made into jerky or canned for later use.
After trying wild turkey, a lot of people say it’s tough and dry, and they almost never cook it again. This is often the case when the bird is cooked whole, like a Thanksgiving turkey from the store. As mentioned above, because it is easier to keep the moisture in the meat, cooking the bird in smaller, individual parts is frequently more successful. Smaller portions can also be tenderized before cooking, either mechanically or with marinades, which will soften the meat.
For more information on preparing wild game visit Clemson University Extension, or contact your local MSU Extension office. Be sure to read Wild harvest: Part 2 – fish. Enjoy the bounty of the spring turkey hunt!
How to prepare your wild turkey for the freezer
FAQ
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