Here’s the interesting part: cooked turkey is actually a bacterial paradise. It’s packed with protein and moisture, which is basically a five-star hotel for microscopic critters. Even in your fridge, those little guys are just chilling—literally—waiting for their moment.
Your fridge should be at or below 40°F (4°C) to slow them down. If your fridge is warmer, that four-day rule shrinks fast. Think of it like a summer camp for bacteria: they love a warm bunk but hate the cold.
