A cooked turkey can safely sit out at room temperature for up to 2 hours.

This guideline comes from food safety standards to avoid the "danger zone" (40°F to 140°F), where bacteria like Salmonella can multiply rapidly on poultry. If the room temperature exceeds 90°F, limit it to 1 hour instead.

After that time, refrigerate leftovers promptly in shallow containers to cool below 40°F within 2 hours of cooking for best quality and safety. Carving too soon after roasting can dry out the meat, so rest the whole bird for 15-60 minutes first (depending on size) before serving.