Raw turkey that has gone bad will have an unpleasant smell, a slimy texture, and an odd hue. The smell of raw turkey is really moderate and is comparable to that of raw chicken when it is safe to prepare and consume. The texture of spoiled turkey changes to something slimy or sticky, and it has a pungent, gamey odour.
Another helpful freshness indicator for raw turkey meat is its colour. Turkey meat is categorised as “light” or “dark” depending on what portion of the bird it comes from. The light areas are derived from well-rested muscles, such as the turkey’s breast, while the heavily used muscles of the legs and wings are visibly darker, according to the Library of Congress’ Science Reference Services. The light and dark parts of a turkey cook to a light brown and a dark brown appearance, respectively. Blue, violet, and pink undertones can be found in raw turkey meat. The skin is creamy and light. Turkey meat should not be consumed if it is red, green, or yellow in colour.
Potentially hazardous microorganisms, such as Clostridium perfringens, thrive in spoiled turkey. The Centers for Disease Control claim that this bacterium is the leading cause of food poisoning. To lessen the chance of cross-contamination with other meals, spoiled turkey must be thrown out right away. Washing hard kitchen surfaces in hot, soapy water or using a food-safe antibacterial cleaner is the best approach to eliminate any remaining bacteria.
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