27 poultry items with published storage times, 3 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Canned chicken | 3–4 days | 5 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Capon (whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Chicken (whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Chicken nuggets, patties | — | 1–3 months | Keep frozen at 0°F (−18°C) until you're ready to use it |
| Chicken parts (breast halves, bone-in) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Chicken parts (breast halves, boneless) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Chicken parts (legs or thighs) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Cooked poultry dishes | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Cornish Hens (whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Duckling (domestic or wild, whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Fried chicken | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Giblets | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Goose (domestic or wild, whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Ground turkey or chicken | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Pate (poultry) | — | 7 days | Refrigerate at 40°F (4°C) or below |
| Pheasant (young, whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Quail (whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Raw kabobs with vegetables (poultry) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Retort pouches or boxes (poultry) | 3–4 days | — | Refrigerate at 40°F (4°C) or below |
| Rotisserie chicken | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Stuffed, raw chicken breasts | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Turducken | — | Not recommended | Refrigerate at 40°F (4°C) or below |
| Turkey (whole) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Turkey bacon | 7 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Turkey parts (breast halves, bone-in) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Turkey parts (breast halves, boneless) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Turkey parts (legs or thighs) | — | 1–2 days | Refrigerate at 40°F (4°C) or below |