this post was submitted on 01 Jan 2025
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salvaging a cooked turkey that was in the fridge 7 days -- possible? (mander.xyz)
submitted 5 days ago* (last edited 5 days ago) by [email protected] to c/[email protected]
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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:

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?

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[–] [email protected] 13 points 5 days ago (1 children)

I mean, really, "bad smell", and you want to try to "save" it?

No, just no.

[–] [email protected] 0 points 5 days ago* (last edited 5 days ago) (1 children)

I don’t have bacteria phobia, but any sound science on food poisoning risks would be useful.

I just found this article which lists Clostridium perfringens as producing a harmful exotoxin. From there, it would be interesting to know if Clostridium perfringens likes cooked turkey (as opposed to just raw). But without a solid answer on that, I guess I will toss the turkey.

[–] [email protected] 2 points 5 days ago

If you're able to smell the products of the bacteria, it's not safe to consume.

The smell test is step 1 in determining whether food is safe to eat, and your turkey failed this step. There's no way to know what bacteria colonized it outside of growing cultures.