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The color of raw turkey meat is due largely to the purple protein myoglobin. Over time, myoglobin levels increase and the meat darkens. Lighter tends to mean younger and more tender.
Originally posted by seeker1963
reply to post by lnfideI
Turkey meat should be pinkish in color, not purple!
Do yourself a favor and get rid of it!
Better safe than sorry!
Originally posted by tothetenthpower
reply to post by lnfideI
The color of raw turkey meat is due largely to the purple protein myoglobin. Over time, myoglobin levels increase and the meat darkens. Lighter tends to mean younger and more tender.
You should be OK.
As long as it's cooked thoroughly, you'll know if it's bad once it's out of the oven.
~Tenth
Originally posted by tothetenthpower
reply to post by lnfideI
When you crack the sucker open, if the meat is bad, it won't cut properly.
I've even seen it turn to jelly if the meat was rotten on the inside.
But if was only half thawed, it mostly .likely was still frozen well below /above the mid point, probably on the skin and stuff wasn't.
Was there any grey liquid or anything nasty?
If not, you should be OK. Rotting meat is not the easiest thing to conceal lol
The heat should take care of anything else honestly. I suggest an extra half our of basting.
Originally posted by Hefficide
Best rule of thumb with food is "When in doubt, toss it out". Rot makes food smell and taste funny - bacteria often doesn't. Given that some forms of food borne pathogens can be quite dangerous and even deadly my advice would be to only eat the turkey if you really have nothing else to turn to for food.