The characteristics of ruined raw turkey include an offensive odour, a slimy texture, and an odd hue. When raw turkey is safe for cooking and consumption, it has a moderate odour comparable to that of raw chicken. Turkey that has gone bad has a pungent, gamey odour and a slimy or sticky texture.
The colour of raw turkey flesh is another excellent indicator of its freshness. Depending on the section of the turkey it comes from, turkey meat is either “light” or “dark.” According to the Science Reference Services of the Library of Congress, the light portions, such as the turkey’s breast, derive from well-rested muscles, but the heavily used muscles of the legs and wings are notably darker. The light and dark sections of a cooked turkey appear accordingly light brown and dark brown. The undertones of raw turkey meat are pink, lavender, and blue. The skin is creamy and light. Red, green, and yellow are the colours associated with rotten turkey.
Turkey that has gone bad is a breeding habitat for potentially harmful bacteria, such as Clostridium perfringens. According to the Centers for Disease Control, this bacterium is the leading cause of food poisoning. To avoid the possibility of cross-contamination with other foods, spoiled turkey must be removed immediately. The most effective technique to eliminate bacteria from hard kitchen surfaces is to wash them with hot, soapy water or spray them with an antibacterial cleaner that is suitable for use around food.
