How Long Can You Marinate Meat in the Fridge? USDA Limits
The USDA Food Safety and Inspection Service (FSIS) says to marinate poultry in the refrigerator for up to 2 days, and beef or pork for up to 5 days. Marinade that touched raw meat has to be boiled before it is used on cooked food, or thrown out. This page lists those limits side by side, plus the FSIS ratios for brining poultry (FSIS pages dated May to December 2024, checked October 2026).
1. Why marinades change texture
FSIS describes a marinade as a savory acidic sauce in which food is soaked to enrich its flavor or tenderize it, usually built from a cooking oil, an acid such as vinegar, lemon juice, or wine, and spices. For poultry, FSIS says the acid breaks down tissue, which tenderizes the meat and helps it hold more liquid.
Too much vinegar or hot sauce in a marinade can have the opposite effect and make the meat stringy and tough.
2. The fridge limits
FSIS's maximum marinating times, always in the refrigerator:
| Meat | Marinate in the refrigerator up to |
|---|---|
| Poultry | 2 days |
| Beef | 5 days |
| Pork | 5 days (in a covered container) |
For poultry, FSIS says to cover it while it marinates in the refrigerator. If you plan to stuff a bird, marinate first, and cook it immediately after stuffing.
Treat these as upper limits, not targets. Your recipe may call for much less.
3. Containers that work
FSIS suggests food-grade plastic bags for easy cleanup, discarding the bag afterward. Food-grade plastic, stainless steel, or glass containers also work. Whatever you use, make sure it is sealed or covered.
4. The marinade-as-sauce rule
This is the step people get wrong. The liquid has been sitting with raw meat, so it carries whatever bacteria were on the surface.
FSIS's rules:
- Poultry: do not use marinade from raw poultry as a sauce unless it is boiled first to destroy bacteria.
- Beef and pork: boil used marinade before brushing it on cooked meat, and discard any uncooked leftover marinade.
5. Brining poultry: the FSIS ratios
Brining is related but different. FSIS describes brine as a strong solution of water and salt, sometimes with a sweetener for flavor and browning. The salt dissolves some muscle protein, which reduces moisture loss during cooking.
Wet brine. FSIS's ratio is 3/4 cup of salt per gallon of water, or 3 tablespoons per quart. Those two figures match: a cup holds 16 tablespoons, so 3/4 cup is 12 tablespoons, and a gallon holds 4 quarts, so 12 divided by 4 is 3 tablespoons per quart. FSIS recommends table salt (sodium chloride) for best flavor.
Fully submerge the poultry in a food-grade plastic, stainless steel, or glass container, cover it, and refrigerate. FSIS says at least overnight gives the best results, and the bird can stay in the refrigerator up to 2 days after it is thawed or purchased fresh. Remove it from the brine and discard the brine after use.
Here is how the wet brine scales:
| Water | Salt |
|---|---|
| 1 quart | 3 tablespoons |
| 2 quarts | 6 tablespoons |
| 1 gallon | 3/4 cup (12 tablespoons) |
| 2 gallons | 1 1/2 cups |
Dry brine. FSIS's ratio is 1 tablespoon of kosher or seasoned salt for every 5 pounds of poultry, rubbed over the entire surface. Herbs, spices, citrus, or garlic can be added. Seal the bird in a food-grade plastic bag with the air pressed out, refrigerate up to 2 days, and massage the mixture into the skin every 8 to 12 hours. Pat dry before cooking.
For a 15-pound turkey, that works out to 15 divided by 5, or 3 tablespoons of salt. A 4-pound chicken needs 4/5 of a tablespoon, a little under 2 1/2 teaspoons.
6. Label terms on pre-marinated poultry
If you buy poultry that is already seasoned, FSIS explains what the label means. Terms like "self-basting," "marinated," or "for flavoring" on raw poultry mean a solution was added during processing, up to 3% of the weight for bone-in poultry and up to 8% for boneless.
7. Cooking after marinating
Marinating does not change the finish line. Use a food thermometer and cook to the same safe internal temperature you would for unmarinated meat, which is 165°F for poultry. For roasting poultry, FSIS recommends an oven set no lower than 325°F, and notes that each time you open the oven door to baste, the temperature drops and cooking time may need to increase.
8. Key takeaways
- Marinate in the refrigerator only: up to 2 days for poultry and up to 5 days for beef and pork, according to FSIS.
- Never reuse raw-meat marinade as a sauce unless you boil it first; discard uncooked leftover marinade.
- FSIS wet brine: 3/4 cup salt per gallon (3 tablespoons per quart); dry brine: 1 tablespoon per 5 pounds of poultry.
- Brined or marinated meat still has to reach its usual safe internal temperature, checked with a thermometer.