Wrap the cooled leftover turkey in freezer paper or aluminum foil to protect it from freezer burn. Place the turkey in small bundles so the meat chills and freezes quickly and evenly. Store in a freezer set to 0 degrees Fahrenheit or colder.
Once the turkey gets done cooking, it should go into the refrigerator or freezer within two hours. After the two-hour window, bacteria begin growing quickly, increasing the risk of food poisoning. You can place the turkey in the refrigerator first to chill it before preparing it for the freezer. Slice the turkey into pieces instead of freezing it in large chunks.
For the best quality, wrap the turkey tightly in the paper or foil. You can freeze the turkey in shallow containers, but the container may not prevent freezer burn. Another option is to wrap the turkey first, and then place it in a container before putting it in the freezer.
Write the date on the packaging so you know when you put the turkey in the freezer. Foods in the freezer stay safe indefinitely, but the quality may decrease after three of four months. When ready to use the frozen turkey, remove it from the freezer, and allow it to thaw in the refrigerator. You can also reheat in the microwave or oven.