Yes. Cooked turkey freezes well for about 4 months at best quality, and adding a little broth or gravy before freezing helps it reheat without drying out.
This question shows up most after big holiday meals, when there's more turkey left than anyone can realistically eat in the standard 3-4 day fridge window. Freezing is the right move at that point, and turkey actually freezes better than a lot of cooked meats because it can be portioned so many different ways.
The main risk isn't safety, it's dryness — turkey breast meat especially can lose moisture in the freezer if it isn't protected.
Cool the turkey, then slice, shred, or cube it before freezing — smaller pieces thaw faster and let you portion out exactly what you need. Pack it with a little broth or gravy if you have it, since the added liquid protects the meat from drying out in the freezer.
Cooked turkey is safe indefinitely at 0°F (-18°C), but the USDA recommends using it within about 4 months for the best texture and flavor. Turkey left in the fridge before freezing should go in within 3-4 days of cooking.
Thaw in the refrigerator, allowing roughly 24 hours for every 4-5 pounds, and reheat it to an internal temperature of 165°F (74°C) before eating. Cold running water works for a faster thaw if it's sealed in a leak-proof bag.
Cooked turkey is well worth freezing after a big meal — just portion it, add a bit of moisture, and reheat only what you'll eat in one sitting. Avoid refreezing it a second time once it's thawed.
It's safe indefinitely at 0°F, but the USDA recommends using it within about 4 months for the best quality.
Yes, and it's a good idea — the gravy helps protect the meat's moisture so it doesn't dry out during freezing and reheating.
Thaw it in the refrigerator, allowing about 24 hours for every 4-5 pounds, then reheat to 165°F before serving.
It's best avoided. Refreezing thawed cooked turkey a second time increases the risk of quality loss and, if it sat out too long, food safety issues.