Turkey tenderloin ingredient

All About Turkey tenderloin

proteins

Your complete guide to turkey tenderloin - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

5 storage methods
11 substitutes
4 cooking methods

How Long Does Turkey tenderloin Last?

Storage times and freshness tips for turkey tenderloin in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

cooked in freezer
2-3 months (for best quality); safe indefinitely at 0°F (-18°C)

Signs of Spoilage

Freezer burn (dry, discolored patches); off-flavors or smells after thawing due to quality degradation.

How to Check

  1. Visual Inspection: Look for freezer burn.

  2. Smell Test (after thawing): A strong, 'off' smell after thawing indicates quality loss and potential spoilage, even if no visible mold.

  3. Texture (after thawing): May become dry or rubbery due to quality degradation.

Storage Tips

Allow cooked turkey tenderloin to cool completely before freezing. Store in airtight, freezer-safe containers or bags, removing as much air as possible. Label with the date. Thaw safely in the refrigerator and reheat thoroughly to 165°F (74°C).

raw in fridge (opened)
1-2 days

Signs of Spoilage

Similar to unopened: strong, sour, or ammonia-like odor; slimy or sticky film on the surface; noticeable discoloration (gray, green, or dark spots); visible mold.

How to Check

  1. Smell Test: A strong, unpleasant odor is the most reliable indicator.

  2. Visual Inspection: Look for any dullness, graying, or green/black spots.

  3. Touch Test: If it feels slimy, sticky, or unusually soft, it's spoiled.

Storage Tips

Once opened, re-wrap tightly in plastic wrap or store in an airtight container to minimize exposure to air and prevent further contamination. Use as quickly as possible. Discard if left at room temperature for more than 2 hours.

raw in fridge (unopened)
1-2 days (from purchase date or 'use-by' date)

Signs of Spoilage

Sour, strong, or ammonia-like odor; slimy or sticky texture; dull, grayish, or greenish discoloration.

How to Check

  1. Smell Test: Gently open the package and sniff. A fresh turkey tenderloin should have a very mild, almost neutral smell. Any strong, off, or sour odor is a clear sign of spoilage.

  2. Visual Inspection: Look for changes in color. Fresh turkey is typically pinkish. Gray, green, or brown patches indicate spoilage.

  3. Touch Test: If the surface feels slimy or sticky rather than slightly moist, it's likely spoiled. Avoid directly touching with bare hands to prevent cross-contamination.

Storage Tips

Always check the 'use-by' or 'best-by' date on the packaging. Store in the coldest part of your refrigerator (usually the bottom shelf) on a plate or in a container to catch any potential drips and prevent cross-contamination with other foods.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, rancid, or 'off' smell; slimy film on the surface; visible mold; dried-out appearance with hard edges (though this is more a quality issue, can indicate age).

How to Check

  1. Smell Test: A cooked turkey that has gone bad will often develop a distinct sour or unpleasant smell.

  2. Visual Inspection: Look for any mold growth (fuzzy spots of various colors) or unusual discoloration. The surface might also appear slimy.

  3. Touch Test: A slimy or sticky feel on the surface indicates spoilage.

Storage Tips

Cool cooked turkey tenderloin rapidly (within 2 hours) and store in shallow, airtight containers to promote even cooling and prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).

raw in freezer
6-9 months (for best quality); safe indefinitely at 0°F (-18°C)

Signs of Spoilage

Significant freezer burn (dry, grayish-brown leathery patches); strong 'freezer' smell/taste when thawed (indicates quality degradation, not necessarily unsafe); unusual discoloration after thawing.

How to Check

  1. Visual Inspection: Check for extensive freezer burn, which looks like dry, discolored patches. While safe, it will negatively impact taste and texture.

  2. Smell Test (after thawing): Thaw safely in the refrigerator. If it develops a strong, unpleasant, or sour smell after thawing, discard it.

Storage Tips

For optimal quality, wrap turkey tenderloin tightly in plastic wrap, then in heavy-duty aluminum foil, or place in a freezer-safe bag or container, removing as much air as possible. Label with the date. Thaw safely in the refrigerator overnight before cooking; do not thaw at room temperature.