A horrible stench, slimy texture, and an odd colouring are all signs of rotten raw turkey. Raw turkey has a moderate odour that is comparable to raw chicken when it is safe to cook and eat. The scent of spoiled turkey is strong and gamey, and it has a slimy or sticky feel.
Another useful freshness indicator is the colour of raw turkey flesh. Bird flesh is classified as “light” or “dark” depending on the portion of the turkey it originates from. The light parts come from well-rested muscles, such as the turkey’s breast, according to the Library of Congress’ Science Reference Services, while the heavily used muscles of the legs and wings are notably darker. The light and dark parts of a turkey appear light brown and dark brown, respectively, after cooking. Pink, mauve, and blue undertones can be found in raw turkey meat. The skin is light and smooth. Red, green, and yellow colours indicate damaged turkey flesh.
Clostridium perfringens, a potentially hazardous pathogen, thrives in spoiled turkey. According to the Centers for Disease Control and Prevention, this bacterium is the leading cause of food poisoning. To avoid cross-contamination with other meals, spoiled turkey must be removed very away. Washing hard kitchen surfaces with hot, soapy water or spraying them with a food-safe antibacterial detergent is the best approach to kill any remaining bacteria.
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