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Poultry: Fresh

Raw chicken and turkey are among the most perishable foods in the kitchen and carry a higher risk of harmful bacteria than most other meats, so timing and temperature matter more than usual. A pink colour alone does not mean poultry is unsafe; cooking temperature is what actually matters.

Poultry: Fresh
FoodPantryFridgeFreezer
Capon1 to 2 days12 months
Chicken(2 kinds)1 to 2 days12 months
Chicken parts(3 kinds)1 to 2 days9 months
Cornish Hens1 to 2 days12 months
Duckling1 to 2 days6 months
Giblets1 to 2 days3 to 4 months
Goose1 to 2 days6 months
Ground turkey or chicken1 to 2 days3 to 4 months
Pheasant1 to 2 days6 months
Quail1 to 2 days6 months
Turkey(2 kinds)1 to 2 days12 months
Turkey parts(3 kinds)1 to 2 days9 months

Signs poultry: fresh have gone bad

  • Slimy, tacky or sticky texture on the skin or flesh
  • Strong sour, sulfur-like or ammonia smell
  • Grey tint spreading across the whole surface, not just one spot
  • Packaging that is puffy, leaking or torn
  • Sticky residue left behind on a cutting board after rinsing

Storage habits

Keep raw poultry in the coldest part of the fridge on a tray to catch any drips, and cook or freeze it within a day or two of purchase. Freeze in its original packaging or an airtight bag if you cannot use it in time. Thaw in the fridge or in cold water, never on the counter.

Questions people ask