For most of the year a refrigerator is half empty and opened a dozen times a day. Over the holidays it's packed to the edges, a 20-pound turkey is thawing on the bottom shelf, guests are opening the door every few minutes, and there may be a warm afternoon thrown in for good measure. Fall weather here can still bring a hot spell in November, and kitchens in coastal homes without air conditioning can run warmer than you'd expect.
Here is how to get a fridge ready to handle all of that, grouped by when you'll need each step.
A week before guests arrive
Make room
- Clear out expired condiments, old leftovers and anything you won't use before the holiday.
- Wipe the shelves while they're empty. Spills under the crisper drawers are a common source of odors.
- Remove a shelf or rearrange shelf heights now to fit a turkey, a brined roast or a large dessert.
Confirm it's cold enough
- Put an appliance thermometer on a middle shelf and another in the freezer. The FDA recommends keeping the refrigerator at 40°F or below and the freezer at 0°F.
- If either reading is off, adjust the control and check again after 24 hours.
- Vacuum the condenser coils if you haven't recently. A heavily loaded fridge with clogged coils struggles to keep up.
Check the seals
- Close the door on a sheet of paper in several spots. If it slides out easily, the gasket may need cleaning or replacement.
- Clean gaskets with warm soapy water; sticky residue keeps them from sealing.
Thawing the bird
A frozen turkey thaws safely in the refrigerator, allowing roughly one day for every four to five pounds. A 20-pound turkey needs four to five days, so plan backward from the holiday. Set it on a rimmed tray on the lowest shelf so juices can't drip onto other food. Never thaw a turkey on the counter or in the garage, even on a cool day.
During the gathering
- Don't block the vents inside the fridge. Air moves between the freezer and fridge sections through small openings, usually at the back or top; packing food against them causes warm spots.
- Keep drinks in a cooler with ice so guests aren't opening the main fridge constantly.
- Assign one person to manage the fridge door if the house is busy.
- Watch the ice. Ice makers produce a few pounds a day, which may not keep up with a crowd. Buy bagged ice or start saving cubes a few days ahead.
Leftovers
- Refrigerate leftovers within two hours of cooking, sooner if the kitchen is warm.
- Divide large amounts into shallow containers so they cool quickly. A whole pot of stuffing in the fridge stays warm in the middle for a long time.
- Label containers with the date. Most cooked leftovers are best used within three to four days or frozen.
Overflow space
A second refrigerator or freezer in the garage can be helpful, as long as it can hold temperature. Inland garages can still be warm in early fall; check the thermometer there before you trust it with food. Our guide to garage refrigerators in hot weather explains what to look for. A cooler packed with ice works fine for drinks and produce for a day or two.
Warning signs to watch for
Holiday loads can expose a refrigerator that has been quietly struggling. Pay attention to the following:
- Thermometer readings creeping above 40°F even with the doors closed.
- Frost building on the back wall of the freezer or water pooling under the crisper drawers.
- The compressor running constantly, or not running at all.
- A clicking sound from the back, followed by silence.
Any of these mean it's time for a refrigerator diagnosis. Book it early in the season if you can; parts for some models take several days. If your ice dispenser is acting up as well, the ice dispenser troubleshooting list is worth running first.
The morning after
Go through the leftovers, freeze what won't be eaten in the next couple of days, and wipe up any spills before they dry. Then check the thermometer one more time. A fridge that held 38°F through a packed holiday is in good shape for the rest of the year.