The National Turkey Federation recommends that you store raw turkey in its original wrapper in the freezer if the turkey is frozen and you don't plan to thaw it for a while.
However, to thaw a frozen turkey, keep the turkey in its wrapper and transfer it from the freezer to the refrigerator until thawed; do not thaw at room temperature.
Raw turkey may be stored in the refrigerator for one or two days, and for up to 12 months in the freezer. Turkey breasts may be stored in the refrigerator for one or two days, but only up to three months in the freezer.
Cooked, leftover turkey should be carved from the bone, separated from the stuffing and stored in a covered container in the refrigerator or freezer within two hours of cooking. Use the leftovers within three to four days if refrigerated, within three to four months if frozen.
Leftover turkey gravy, by the way, should be eaten within one to two days of cooking. Bring the gravy to a boil before serving again.