So, what could happen if you cooked some ground turkey which has turned bad? Cooking raw poultry which has gone bad does not destroy harmful bacteria and microorganisms, and these can lead to serious health problems such as gastrointestinal upsets, joint pains, chills, and fever.
This allows toxic bacteria to breed to the point that the ground turkey becomes rotten and is completely inedible. Exposing ground turkey to air can create a bacteria density at levels of 2 times or more than when stored in a sealed container. If there is any suspicion at all that your ground turkey has gone bad, then it must be discarded immediately. Rotten poultry meat is one of the worst offenders for food poisoning, and it really is not worth the risk!
Fresh ground turkey does not look like other types of ground meat — it is normally almost white in color, with a slightly pink tinge. This pinkness will fade as the meat ages, and older ground turkey may have a slightly gray appearance. Ground turkey should appear moist, with a slightly glistening appearance. When ground turkey goes bad, it will look dull or possibly even slimy. The color may develop a green or yellow tinge, and any pinkness will disappear.
Fresh ground turkey should have virtually no smell, so if you smell anything slightly unusual then it is very likely that your turkey is bad! When poultry meat goes rotten it will give off a characteristic sulfur-like smell , caused by spoilage of the meat due to dangerous bacteria.
So, back to that pack of ground turkey in your refrigerator — how can you tell if it is bad? Take it from the refrigerator and look at it carefully — does the meat have a green, grey, or yellow tinge?
If so, it has most likely gone bad and must be discarded immediately. Take a look at the texture as well. When meat goes bad the texture begins to change, and the meat will become slimy, tacky, or sticky to the touch.
This is an indication that bacteria are accumulating on the surface of the meat and that tissue breakdown is occurring. If your ground turkey is still frozen, it will be almost impossible to tell that it has gone bad!
You will need to defrost the ground turkey then check it carefully for any changes in color, texture, or smell. But in the course of raising and eating both chickens and turkeys for many years, I found that there is a particular taste and aroma for each that is intense, that I would describe as "chickeny" or "turkeyish" respectively, and that I easily identified, as a frequenter of the barn and its yard, as a flavor byproduct of autocoprophagy.
If you've ever had a close encounter with turkey poop, you will know exactly the smell I'm talking about. The flavor, when it manifests, is really more a product of the smell than an actual flavor. For most people who have not been privy to a barnyard encounter, it comes across as just an intensification of the flavor in my experience--you seem to be an exception to that rule. I assert this as a result of a few conversations with people along the lines of, "This tastes fine to you, right?
So intense! There's a similar thing with aged goat cheese--if you've ever been around a goat buck who's pissing on himself because there are does in heat, you will recognize an unmistakable counterpart to that smell in the smell and flavor of any aged goat cheese.
The good news is that, initial revulsion notwithstanding, it's not dangerous. I don't know that much about commercial chicken meat raising, but I know that turkeys are raised in large open barns in which, if they're bored or don't like their feed, the poop is right there for the eating. It's gonna happen. And there are some components that may be present in the feed--such as fish meal--which will really boost the flavor contribution. Kind of like how lobster tastes like fish poop : posted by bricoleur at PM on August 8, [ 1 favorite ].
Best answer: Thinking along the lines of what bricoleur says I've had duds among ground chicken packages which I what I was using at the time, but the system works in the same way , so much so that I stopped buying the product at all. I personally would let this go, after an experience of homemade sausages made of bits of pork that had a pronounced pork stink even after rinsing, which carried all the way through to the final, spiced, frozen, re-thawed and nicely-fried product.
Not for safety reasons so much as for the taste. Best answer: I've experienced this and even thought of doing an AskMe about it. The first time my wife and I ate the finished dish with no problems, but the strong turkey smell ruined the flavor of the dish. The second time I just tossed the raw turkey before I cooked the dish because I knew from the last time that it would not taste good.
I am a man, so for me this was definitely not related to pregnancy. Nathi is the face behind the blog. He is a recipe developer, food blogger, photographer and publisher of MakerlandFoodie. How to Tell if Ground Turkey is Bad? This post may contain affiliate links.
Please read our disclosure policy Twitter Facebook Pinterest Print. Table of Contents. See also How to Tell if Eggplant is Bad? Leave a Comment Cancel Your email address will not be published. Hello and Welcome! Recent Posts. Kitchen Skills. Touching the sausage, said Burdett, is probably the best way to assess whether it's fresh: "If the ground sausage feels sticky or has a gummy texture, it's past its time and shouldn't be used. Meal prepping is becoming more and more popular , but if you're cooking up a big batch of ground meat, be prepared to use it up pretty quickly.
When you're cooking ground meat, it's important to keep internal cooking temperatures in mind. For ground beef or pork, the U. Department of Health and Human Services recommends cooking it to an internal temperature of degrees.
For ground poultry, it's degrees. All tainted meat, whether it's beef, pork, chicken or veal, gets a slimy residue on it when it has gone bad — even in highly processed proteins like bacon and deli meats. Anything with that sticky, unattractive slime should definitely be tossed out, even if it is filled with preservatives. Trust all of your available senses, the experts said, but lean on smell as it is probably the best indicator of spoilage or freshness.
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