✔ Updated · 72 Thanksgiving recipes: copycat sides, pies + timeline
These Thanksgiving recipes cover the whole dinner, from the turkey, stuffing and gravy to copycat restaurant sides, casseroles, pies and drinks.
A classic Thanksgiving menu is roast turkey with gravy, stuffing, cranberry sauce, mashed potatoes, sweet potato casserole, green bean casserole, mac and cheese, dinner rolls and pumpkin and pecan pie. To keep the day easy, make cranberry sauce, pies and casseroles 1 to 3 days ahead, roast the turkey at 325°F until the thigh reads 165°F, and bake the sides while it rests.
- Favorite copycat sides: Cracker Barrel hashbrown casserole, Texas Roadhouse rolls, Patti LaBelle's mac and cheese, Boston Market creamed spinach.
- Make ahead: cranberry sauce, pies, casseroles, rolls, cheese ball and make-ahead mashed potatoes.
- Food safety: turkey and stuffing to 165°F; leftovers in the fridge within 2 hours and reheated to 165°F.
Every card links to a full recipe or gives a quick how-to, with a make-ahead timeline and turkey chart below.
Turkey, Stuffing, Gravy and Cranberry Sauce
The centerpiece and the four classics every Thanksgiving table expects. Cook turkey until the thickest part of the thigh reads 165°F, and bake stuffing until its center reaches 165°F. Out of sage for the stuffing? See our sage substitutes.
1. Roast Turkey
A simple butter-and-herb roast turkey with crisp skin and juicy meat, the centerpiece of the Thanksgiving table.
How: Pat a thawed turkey dry, rub with butter, salt and herbs, and roast breast-side up at 325°F (about 3 to 3 3/4 hours for 12 to 14 lb unstuffed, see the chart below) until the thickest part of the thigh reads 165°F. Rest 20 to 30 minutes before carving.
2. Roast Turkey Breast
A bone-in turkey breast is easier and faster than a whole bird, ideal for a small Thanksgiving of 4 to 6 people.
How: Rub a 6 to 8 lb bone-in breast with butter, garlic and herbs and roast at 325°F for about 2 1/4 to 3 1/4 hours, until the thickest part reads 165°F. Rest 15 minutes.
3. Turkey Gravy from Drippings
Smooth, rich gravy made from the roasting-pan drippings in about 10 minutes while the turkey rests.
How: Pour off the drippings and skim the fat. Cook 1/4 cup of the fat with 1/4 cup flour for 2 minutes, whisk in 2 cups warm stock plus the defatted juices, and simmer 5 minutes until thick. Season to taste.
4. Classic Bread Stuffing
Herby bread stuffing with onion, celery, sage and thyme, baked in a dish so the top turns golden and crisp.
How: Toss 12 cups dried bread cubes with onion and celery softened in 1/2 cup butter, 1 Tbsp chopped sage, 2 tsp thyme, 2 beaten eggs and 2 to 3 cups broth. Bake covered at 350°F for 30 minutes, then uncovered 15 to 20 minutes, until the center reaches 165°F.
5. Pepperidge Farm Stuffing
A copycat of the boxed holiday classic: herb-seasoned stuffing cubes with butter, celery, onion and broth, ready in 30 minutes.
Get the recipe →6. Southern Cornbread Dressing
The Southern take on stuffing, made with crumbled day-old cornbread, sage and broth and baked until golden.
How: Crumble a 9×13 pan of day-old cornbread with sautéed onion and celery, 1 Tbsp sage, 2 eggs and enough broth to make it very moist. Bake at 375°F for about 40 minutes until golden and 165°F in the center.
7. Homemade Cranberry Sauce
Bright, tart cranberry sauce with only three ingredients, far better than canned and ready in 15 minutes.
How: Simmer 12 oz fresh cranberries with 1 cup sugar and 1 cup water or orange juice for about 10 minutes, until most berries burst. It thickens as it cools; makes about 2 1/4 cups and keeps up to a week in the fridge.
8. Smoked Ham, Reheated Without Drying Out
A fully cooked smoked or spiral ham is the easiest second main or turkey alternative; this guide keeps it juicy.
Get the recipe →
9. Texas Roadhouse Prime Rib
A copycat of the steakhouse prime rib with a salty garlic crust, for a holiday table that skips the turkey.
Get the recipe →Copycat Thanksgiving Sides and Vegetables
Restaurant-style sides that taste like the ones you order out, plus the roasted vegetables that balance a rich plate.
10. Boston Market Creamed Spinach
A copycat of the rotisserie chain's creamed spinach: chopped spinach in a buttery, creamy sauce finished with sour cream.
Get the recipe →
11. Texas Roadhouse Seasoned Rice
Copycat buttery seasoned rice cooked in chicken broth with garlic, paprika and parsley, an easy side that frees up the oven.
Get the recipe →
12. Texas Roadhouse Green Beans
Copycat green beans simmered with bacon, onion and a little sugar until tender and smoky.
Get the recipe →
13. Cracker Barrel Green Beans
Southern-style copycat green beans slow-simmered with bacon and onion, the way the country store serves them.
Get the recipe →
14. Cracker Barrel Baby Carrots
Copycat baby carrots glazed in butter and brown sugar with a pinch of nutmeg, sweet enough to win over kids.
Get the recipe →
15. Cracker Barrel Fried Apples
Copycat skillet apples cooked in butter with brown sugar and cinnamon, a sweet side that goes well with turkey and ham.
Get the recipe →
16. KFC Gravy
A copycat peppery brown gravy made without drippings, handy when the turkey doesn't give enough or for a make-ahead batch.
Get the recipe →17. Roasted Brussels Sprouts
Crispy, caramelized sprouts that cut through the richer dishes on the table.
How: Halve 2 lb Brussels sprouts, toss with 3 Tbsp olive oil, salt and pepper, and roast cut-side down at 425°F for 20 to 25 minutes until browned. Finish with a drizzle of balsamic or crumbled bacon.
18. Maple Roasted Butternut Squash
Sweet, tender squash cubes with caramelized edges, an easy fall side.
How: Toss 1-inch cubes of a peeled butternut squash with 2 Tbsp oil, 2 Tbsp maple syrup, salt and a pinch of cinnamon. Roast at 400°F for 25 to 30 minutes, turning once.
19. Skillet Creamed Corn
Rich, sweet creamed corn made on the stovetop in 10 minutes, so it doesn't need oven space.
How: Cook 4 cups corn kernels in 2 Tbsp butter for 3 minutes, add 1/2 cup heavy cream, 2 oz cream cheese, 1 tsp sugar and salt, and simmer 5 minutes until thick.
Thanksgiving Appetizers
Easy bites to set out while the turkey roasts. Most can be made the day before.
20. Pumpkin Cheese Ball
A cheddar and cream cheese ball shaped like a pumpkin with a pepper stem, a festive make-ahead centerpiece for the snack table.
Get the recipe →
21. Spinach Artichoke Dip
Hot, creamy dip with spinach, artichokes, mozzarella, Parmesan and Gruyère that can be assembled a day ahead.
Get the recipe →
22. Bisquick Sausage Balls
Three-ingredient sausage cheese balls that bake in 20 minutes and freeze well for holiday guests.
Get the recipe →
23. Paula Deen Deviled Eggs
Southern-style deviled eggs, inspired by Paula Deen, with sweet pickle relish, mayo and mustard, topped with paprika.
Get the recipe →
24. Caramel Apple Dip
A rich homemade caramel dip for sliced apples, a fall snack kids and adults both reach for.
Get the recipe →Thanksgiving Casseroles
Casseroles are the make-ahead backbone of the meal. Assemble them the day before, refrigerate, and bake while the turkey rests; add 10 to 15 minutes when baking straight from the fridge.
25. Sweet Potato Casserole
Buttery mashed sweet potatoes with brown sugar, cinnamon and vanilla, topped with pecans and toasted marshmallows.
Get the recipe →
26. Cracker Barrel Hashbrown Casserole
The copycat cheesy hashbrown casserole with sour cream, cream of chicken soup and cheddar; a crowd favorite.
Get the recipe →
27. Funeral Potatoes
Creamy, cheesy hash brown casserole under a crunchy cornflake topping, a potluck classic that feeds a crowd.
Get the recipe →28. Green Bean Casserole
The classic creamy green bean casserole with crispy fried onions on top.
How: Mix 4 cups cooked cut green beans with a 10.5 oz can cream of mushroom soup, 3/4 cup milk, pepper and 2/3 cup fried onions. Bake at 350°F for 25 minutes, top with 2/3 cup more onions and bake 5 minutes.
29. Broccoli Cheese Casserole
Tender broccoli in a cheesy sauce under buttery cracker crumbs, a good alternative to green beans.
How: Combine 6 cups steamed broccoli florets, a 10.5 oz can cream of mushroom soup, 1/2 cup mayonnaise, 1 egg and 1 1/2 cups shredded cheddar. Top with buttered cracker crumbs and bake at 350°F for 30 minutes until bubbly.
30. Corn Casserole
Sweet, spoonable corn pudding made with a box of corn muffin mix and sour cream.
How: Stir together a 15 oz can drained whole corn, a 15 oz can creamed corn, an 8.5 oz box corn muffin mix, 1 cup sour cream and 1/2 cup melted butter. Bake in a 9×13 at 350°F for 45 to 55 minutes until set and golden.
31. Southern Squash Casserole
Yellow squash and onion baked with cheddar and a buttery cracker topping, a Southern holiday favorite.
How: Simmer 2 lb sliced yellow squash and 1 onion until tender and drain very well. Mix with 1 cup cheddar, 1/2 cup sour cream and 1 egg, top with crushed buttery crackers and bake at 350°F for 30 to 35 minutes.
Mac and Cheese for Thanksgiving
In many homes, especially in the South, baked mac and cheese is as essential as the turkey. A slow cooker version frees up the oven.
32. Patti LaBelle's Macaroni and Cheese
A copycat of the singer's famous five-cheese baked mac with Muenster, cheddar, Monterey Jack and Velveeta.
Get the recipe →
33. Cracker Barrel Mac and Cheese
Copycat creamy baked mac and cheese made with Colby cheese, simple and kid-approved.
Get the recipe →
34. Trisha Yearwood Crockpot Mac and Cheese
Slow cooker mac and cheese, inspired by Trisha Yearwood, with sharp cheddar and evaporated milk; it frees up the oven.
Get the recipe →
35. Panera Bread Mac and Cheese
Copycat white cheddar stovetop mac and cheese, ready in about 25 minutes.
Get the recipe →
36. KFC Mac and Cheese
Copycat extra-creamy, mild mac and cheese with cheddar and Velveeta that kids love.
Get the recipe →Thanksgiving Potatoes
Mashed, scalloped, roasted or candied. Plan about 1/2 lb of raw potatoes per guest.
37. Creamy Mashed Potatoes
Rich mashed russets with butter, warm cream, sour cream and garlic, the essential partner for gravy.
Get the recipe →
38. KFC Mashed Potatoes
Copycat smooth, buttery mashed potatoes made to be served under peppery gravy.
Get the recipe →39. Make-Ahead Mashed Potatoes
Creamy mashed potatoes made up to 2 days ahead, so the stovetop is free on Thanksgiving Day.
How: Mash 5 lb cooked potatoes with 1/2 cup butter, 8 oz cream cheese and 1 cup sour cream, then refrigerate in a buttered dish for up to 2 days. Bake covered at 350°F for about 45 minutes, stirring once, until hot (165°F).
40. Hasselback Potatoes
Thin-sliced Yukon Golds roasted with garlic, rosemary and olive oil until crisp at the edges and tender inside.
Get the recipe →
41. Lighthouse Inn Potatoes
Tender potatoes baked in light cream under a Parmesan and panko crust, a creamy New England classic.
Get the recipe →42. Scalloped Potatoes
Thinly sliced potatoes baked in a creamy sauce until tender and golden on top.
How: Layer 3 lb thinly sliced russets with a sauce of 3 Tbsp butter, 3 Tbsp flour, 2 1/2 cups milk, salt and pepper (add cheese for au gratin). Bake covered at 375°F for 45 minutes, then uncovered 30 to 40 minutes until tender.
43. Candied Yams
Southern candied sweet potatoes baked in a buttery brown sugar syrup with cinnamon and nutmeg.
How: Slice 3 lb sweet potatoes into rounds and bake covered at 375°F in 1/2 cup butter melted with 1 cup brown sugar, cinnamon and nutmeg for 45 minutes, then uncovered 15 to 20 minutes, basting, until tender and glossy.
Breads, Rolls and Cornbread
Warm rolls and cornbread catch every drop of gravy. Most freeze well, so bake them the weekend before.
44. Texas Roadhouse Rolls
Copycat soft, sweet yeast rolls brushed with butter, the ones everyone fills up on before the meal.
Get the recipe →
45. Texas Roadhouse Cinnamon Butter
Copycat whipped honey-cinnamon butter for rolls, cornbread and sweet potatoes; five ingredients and five minutes.
Get the recipe →
46. Cracker Barrel Biscuits
Copycat tender buttermilk biscuits made quickly with baking mix, sugar and melted butter.
Get the recipe →
47. Red Lobster Cheddar Biscuits
Copycat garlic cheddar drop biscuits brushed with herb butter, quick enough to bake while the turkey rests.
Get the recipe →
48. Simple Cornbread
Easy homemade cornbread recipes, including one to bake a day ahead for Southern cornbread dressing.
Get the recipe →
49. Krusteaz Country Brunch Cornbread
Cornbread mix dressed up with Monterey Jack, sour cream, bacon or sausage and green onion.
Get the recipe →
50. 7-Up Biscuits
Fluffy four-ingredient biscuits made with baking mix, sour cream and lemon-lime soda.
Get the recipe →Thanksgiving Pies and Desserts
Pumpkin, pecan and apple are the big three. Custard pies like pumpkin and sweet potato are best made a day ahead and kept in the fridge.
51. Costco Pumpkin Pie
A copycat of the warehouse club's famous pumpkin pie with a silky, well-spiced custard and a buttery crust.
Get the recipe →
52. Easy Pie Crust
A flaky, buttery five-ingredient pie crust for every pie on this list; the dough can be made days ahead or frozen.
Get the recipe →53. Classic Pecan Pie
A gooey, caramel-like filling packed with toasted pecans in a flaky crust.
How: Whisk 3 eggs, 1 cup corn syrup, 1 cup sugar, 2 Tbsp melted butter and 1 tsp vanilla, then stir in 1 1/2 cups pecans. Pour into an unbaked 9-inch crust and bake at 350°F for 60 to 70 minutes, until set with a slight jiggle in the center.
54. Sweet Potato Pie
A Southern favorite, smoother and a little lighter than pumpkin, warmly spiced with cinnamon and nutmeg.
How: Blend 2 cups mashed cooked sweet potato with 1/2 cup melted butter, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, cinnamon and nutmeg. Bake in an unbaked 9-inch crust at 350°F for 55 to 60 minutes, until a knife comes out clean.
55. Homemade Apple Pie Filling
Amish-style spiced apple pie filling thickened with cornstarch, ready for a double-crust pie, or can it for later.
Get the recipe →
56. Apple Crisp Without Oats
Cinnamon apples under a buttery, crumbly flour topping, an easy no-crust alternative to apple pie.
Get the recipe →
57. Mary Berry Apple Crumble
A British-style crumble inspired by Mary Berry, with tender apples under a crunchy demerara topping.
Get the recipe →58. Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake on a graham cracker crust, cut into easy bars for a crowd.
How: Press 1 1/2 cups graham crumbs mixed with 6 Tbsp melted butter into a 9×13. Beat 16 oz cream cheese, 1 cup pumpkin puree, 3/4 cup sugar, 2 eggs and 2 tsp pumpkin pie spice, spread on top and bake at 325°F for 35 to 40 minutes until just set. Chill at least 4 hours.
59. Magnolia Bakery Banana Pudding
Copycat layered banana pudding with Nilla wafers and fresh bananas; it needs to chill, so it's ideal to make ahead.
Get the recipe →
60. Bisquick Peach Cobbler
An easy Southern peach cobbler with a buttery, cake-like topping made from baking mix.
Get the recipe →
61. Sweet Potato Pudding
A Jamaican-style baked sweet potato pudding with coconut milk, ginger and allspice, a dense, sliceable twist on the holiday sweet potato.
Get the recipe →Thanksgiving Drinks
A warm drink for arrival, a pitcher for the table and something for the kids. Drinks marked as alcoholic are for adults of legal drinking age (21+ in the US); each has an alcohol-free option.
62. Starbucks Pumpkin Spice Latte
A copycat of the coffee chain's fall latte made with real pumpkin puree, pumpkin pie spice and strong coffee.
Get the recipe →63. Hot Mulled Apple Cider
Warm spiced apple cider that makes the house smell like the holidays. Alcohol-free and kid-friendly.
How: Simmer 1/2 gallon apple cider with 2 cinnamon sticks, 6 whole cloves, 3 allspice berries and a sliced orange on low for 20 minutes, or keep it warm in a slow cooker.
64. Virgin Sangria Mocktail
An alcohol-free sangria of sparkling red grape juice, pomegranate juice and chopped fruit, a festive pitcher for everyone.
Get the recipe →65. Apple Cider Sangria
A fall pitcher cocktail of white wine, apple cider and brandy. Contains alcohol, for adults 21+ only.
How: Combine a 750 ml bottle of dry white wine, 2 cups apple cider, 1/2 cup brandy, sliced apples and pears and 2 cinnamon sticks. Chill 2 hours or more and top with club soda. For a mocktail, use sparkling cider instead of wine and brandy.
66. Cranberry Moscow Mule
A tart holiday mule with vodka, cranberry and ginger beer. Contains alcohol, for adults 21+ only.
How: Pour 2 oz vodka, 3 oz cranberry juice and 1/2 oz lime juice over ice and top with 4 oz ginger beer. Garnish with cranberries and rosemary. For a mocktail, skip the vodka.
67. Old Fashioned Mocktail
An alcohol-free take on the Old Fashioned made with strong black tea, orange, bitters and a cherry.
Get the recipe →
68. Baileys Hot Chocolate
Rich hot cocoa spiked with Baileys Irish cream for after dinner. Contains alcohol, for adults 21+ only; leave out the Baileys for kids.
Get the recipe →Make-Ahead Extras and Leftover Recipes
Refrigerate leftovers within 2 hours of serving, use them within 3 to 4 days, and reheat to 165°F. Reheating mac and cheese? Here is how to reheat mac and cheese so it stays creamy. Rather not cook at all? See the Cracker Barrel catering menu, which includes heat-and-serve holiday meals.
69. Slow Cooker Apple Butter
Thick, spiced apple butter that cooks itself in the slow cooker, for rolls, biscuits and gifting.
Get the recipe →
70. Leftover Turkey Pot Pie
Use this Bisquick pot pie recipe and swap in 1 1/2 cups diced leftover turkey for the chicken.
Get the recipe →71. Turkey Noodle Soup
A comforting soup made from the leftover carcass and turkey meat.
How: Simmer the turkey carcass in water with onion, carrot and celery for 2 to 3 hours, then strain. Cook egg noodles and diced vegetables in the broth, add chopped leftover turkey and bring back to a boil (165°F).
72. Leftover Thanksgiving Sandwich
Black Friday's best lunch: everything from the table stacked between bread.
How: Spread a soft roll or toasted bread with mayo and cranberry sauce, then layer sliced turkey and a slab of stuffing. Warm the turkey and stuffing to 165°F first if you like it hot, and serve gravy for dipping.
Thanksgiving Timeline: What to Make When
Spread the cooking over the week so Thursday is mostly roasting, reheating and carving. Recipes tagged Make-ahead in the filter above fit into this plan.
- 1 week before: settle the menu and guest count, buy the turkey and shelf-stable groceries, and bake and freeze rolls, biscuits and pie crust dough. A frozen turkey needs about 1 day in the fridge for every 4 to 5 lb, so a 16 lb bird should move to the fridge by Sunday.
- 3 days before: make cranberry sauce, cinnamon butter, apple butter, the cheese ball and gravy base (or KFC-style gravy), and cut and dry bread cubes for stuffing. Bake cornbread for the dressing.
- 1 day before: bake pumpkin, pecan and sweet potato pies and refrigerate them; make banana pudding and cheesecake bars; assemble casseroles and mac and cheese (hold back crunchy toppings) and make-ahead mashed potatoes, covered in the fridge. Chop vegetables and set the table. Do not stuff the turkey ahead of time.
- Thanksgiving morning: take the turkey out of the fridge about 1 hour before roasting and get it in the oven at 325°F based on the roasting chart below. Assemble stuffing and put drinks to chill.
- While the turkey rests (20 to 30 minutes): raise the oven to 350°F and bake casseroles, stuffing and mac and cheese, adding toppings for the last 10 minutes. Make gravy from the drippings and warm the rolls.
- After dinner: refrigerate leftovers within 2 hours. Carve the meat off the bone, store it in shallow containers, use within 3 to 4 days or freeze, and reheat to 165°F.
Turkey Thawing and Roasting Chart
Times are for a turkey roasted at 325°F, based on USDA guidance. Ovens vary, so start checking 30 minutes early and go by temperature, not time: the turkey is done when the thickest part of the thigh reads 165°F, and stuffing cooked inside the bird must also reach 165°F in its center.
Plan about 1 to 1 1/2 lb of whole turkey per person, the higher amount if you want leftovers.
| Turkey weight | Thaw in fridge | Thaw in cold water | Roast unstuffed | Roast stuffed |
|---|---|---|---|---|
| 8 to 12 lb | 2 to 3 days | 4 to 6 hours | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 lb | 3 days | 6 to 7 hours | 3 to 3 3/4 hours | 3 1/2 to 4 hours |
| 14 to 18 lb | 3 to 4 days | 7 to 9 hours | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours |
| 18 to 20 lb | 4 to 5 days | 9 to 10 hours | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours |
| 20 to 24 lb | 5 to 6 days | 10 to 12 hours | 4 1/2 to 5 hours | 4 3/4 to 5 1/4 hours |
How Much Food to Make Per Person
Use these amounts per adult guest; count young children as half. A balanced menu for 8 to 12 people is the turkey, gravy, stuffing, cranberry sauce, 2 potato dishes, 2 vegetables or casseroles, rolls and 2 or 3 pies.
| Dish | Per guest | For 10 guests |
|---|---|---|
| Whole turkey (raw weight) | 1 to 1 1/2 lb | 12 to 15 lb |
| Stuffing or dressing | 3/4 cup | About 8 cups |
| Mashed potatoes | 1/2 lb raw potatoes | 5 lb |
| Gravy | 1/3 cup | 3 to 4 cups |
| Cranberry sauce | 1/4 cup | 2 1/2 cups |
| Vegetable sides and casseroles | 1/2 cup of each | One 9×13 dish each |
| Rolls or biscuits | 1 1/2 to 2 | 18 to 20 |
| Pie | 1/8 of a 9-inch pie | 2 pies, or 3 for choice |
Frequently Asked Questions
What are the most popular Thanksgiving side dishes?
The most popular Thanksgiving sides are stuffing, mashed potatoes with gravy, cranberry sauce, green bean casserole, sweet potato casserole, mac and cheese and dinner rolls. Copycat favorites like Cracker Barrel hashbrown casserole and Texas Roadhouse rolls are easy crowd-pleasers.
What Thanksgiving dishes can I make ahead?
Cranberry sauce keeps up to a week in the fridge, and pie crust dough, rolls and biscuits freeze well. Bake pies and assemble casseroles, mac and cheese and make-ahead mashed potatoes the day before, then bake them while the turkey rests. Never stuff a turkey ahead of time.
How long do I cook a turkey and at what temperature?
Roast a thawed turkey at 325°F. A 12 to 14 lb unstuffed turkey takes about 3 to 3 3/4 hours and an 18 to 20 lb bird about 4 1/4 to 4 1/2 hours. It is done when the thickest part of the thigh reads 165°F. Let it rest 20 to 30 minutes before carving.
How much turkey do I need per person?
Plan about 1 lb of whole turkey per person, or 1 1/2 lb if you want leftovers. That means a 12 to 15 lb turkey for 10 guests. For 4 to 6 people, a 6 to 8 lb bone-in turkey breast is often easier than a whole bird.
Is it safe to cook stuffing inside the turkey?
Baking stuffing in a separate dish is the safest and easiest method. If you stuff the bird, do it loosely just before roasting, and make sure the center of the stuffing reaches 165°F as well as the thigh. Let it stand 20 minutes before removing the stuffing.
How long do Thanksgiving leftovers last?
Refrigerate leftovers within 2 hours of serving, in shallow containers, and eat them within 3 to 4 days. For longer storage, freeze them; frozen turkey keeps its best quality for about 2 to 6 months. Reheat leftovers to 165°F, and bring gravy to a rolling boil.
