There seems to be widespread consensus that cooked turkey is only safe 3—4 days in the fridge. I’m on day 7 and it has the wrong odor. Can it be salvaged?
I am certain that I can kill all the bacteria. But really the interesting question is whether the type¹ of bacteria that likes cooked turkey produces heat-resistant toxins.
These articles say you can kill all the bacteria by cooking:
- https://thetrashcanturkey.com/does-cooking-a-turkey-kill-all-bacteria/
- https://stellinamarfa.com/meat/does-cooking-a-turkey-kill-the-bacteria/
- https://www.chefsresource.com/can-you-cook-bacteria-out-of-turkey/
So they all imply it’s safe to re-cook, but they neglect the critical question about toxins. Any ideas?
① stellinamarfa: “One turkey can contain Salmonella, Clostridium perfringens, Campylobacter, and other germs”.
Are those the kinds of bacteria that produce poisons?
No, just no. You may be able to get rid of the bacteria, but not of what they leave behind. If it smells, throw it out. It’s not worth risking your health over it, you can get seriously sick from this. Learn from it and put things into the freezer the next time, or eat it in time, instead of making even dumber decisions.