So here’s the cheat sheet. Raw turkey: 1-2 days in the fridge. Cooked turkey: 3-4 days. Freeze it if you’re late. Store it on the bottom, back shelf. And never, ever trust the smell test.
Now you’re armed with knowledge. You’re not just a cook—you’re a turkey time traveler. You know when to roast, when to chill, and when to say goodbye. Go forth, and let your fridge be a safe haven for the bird.
And remember: if your turkey starts giving you side-eye from the shelf, it’s probably time to cook it. Or run. Your choice.