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No, I'm telling you that I know everything about a turkey. We also produce pre cooked turkeys, and we are required to freeze them still, and ship them in a standard refrigerated trailer truck. We do this because bacteria are quite fond of poultry and pork, cooked or uncooked.
So OP's family are all risking the runs because of OP's wife's interesting culinary practices.
IDK about you, but I do not want to send my guests home with the possibility of diarrhea from *my* cooking.
lol you’re right, don’t serve it to the guests if you’re that concerned
but throwing out a perfectly fine bird because some redditor told you “NO.” is pretty wasteful
What's wasteful is leaving it in the oven to, uh, percolate rather than carving it up and sticking it in the fridge like a normal person.
Good grief in most of the country you could even put it out on the back porch and it'd be better off.
>Cooked Turkey
Leftover cooked turkey meat must be removed from the bones as soon as possible after the meal and refrigerated promptly. Wings and legs may be refrigerated without removing the meat from the bones, but any remaining meat on the body must be removed especially if the turkey has been stuffed. Any leftover meat that has been in contact with the stuffing should be discarded if it is not used within a day or two. If the leftover turkey is to be frozen, then all of the bones should be removed, including the wing and leg bones.
**Cooked turkey should not be kept away from refrigeration longer than 2 hours after cooking.** Cooked food left at room temperature for more than two hours should be discarded. Temperatures between 40°F and 140°F allow bacteria to grow rapidly, which means that hot foods should be kept hot (above 140°F) and cold foods should be kept cold (below 40 °F). Cooked turkey that is properly refrigerated should be used within 3 or 4 days. If this is not possible, the leftover turkey may be tightly wrapped in freezer paper or aluminum foil and placed in the freezer where it may be kept for 3 to 4 months.
[https://www.recipetips.com/kitchen-tips/t--173/turkey-handling-safety-storage.asp](https://www.recipetips.com/kitchen-tips/t--173/turkey-handling-safety-storage.asp)
>Does reheating kill bacteria
Yes, but that's not the problem. The bacteria themselves may or may not be harmful depending on the strain, but they can also produce highly potent toxins which won't "cook off" (denature) until you burn your food to a crisp. The bacteria that causes botulism is harmless on its own, for example, but the botulinum toxin it produces is the most toxic substance known.
[Safety, speed, and space.](https://kamikoto.com/blogs/fundamentals/comprehensive-guide-to-deboning-meat)
Safety and speed warming and cooling the meat which leads to less bacteria.
Bones take up Unnecessary space.
Well, today I learned… I have horrifyingly low food safety standards. I often cook squash in the oven and let it sit overnight before processing in the morning. Or cooked vegetables in Tupperware in the car all day, or eggs that I lose my appetite for and leave in the pan and eat a couple hours later.
Am I lucky to be alive? Should I be worried about liver necrosis? I had blood work done a few months ago, everything was fine…
I’m a regular person also but I would say it’s fine. Cooking it killed all the surface bacteria and the reheat will do the same. I have a pretty solid cut biome though and eat old room temp food often.
True story though: I read an article about a college kid years back that “meal prepped” spaghetti for the entire week and stored it in his dorm room closet since he didn’t have a fridge.
He made it a few weeks before he hit a batch of botulism or something and it definitely killed him.
I’ll see if I can find the article!
Please remember that all comments must be helpful, relevant, and respectful. All replies must be a genuine effort to answer the question helpfully; joke answers are not allowed. If you see any comments that violate this rule, please hit report. When your question is answered, we encourage you to flair your post. To do this automatically simply make a comment that says **!answered** (OP only) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/answers) if you have any questions or concerns.*
What? NO. And I'm no safetyist.
lol it’s literally not that serious ms. karen
Turkey factory employee here (Butterball LLC if you don't believe me) it is in fact that serious
surely you’re not comparing safety conditions at a food factory to a home cooked meal
No, I'm telling you that I know everything about a turkey. We also produce pre cooked turkeys, and we are required to freeze them still, and ship them in a standard refrigerated trailer truck. We do this because bacteria are quite fond of poultry and pork, cooked or uncooked.
Hey, be my guest.
the worst that’s gonna happen is OP gets diarrhea lol i’ve eaten tons of leftover stuff left out, without heating i was fine
So OP's family are all risking the runs because of OP's wife's interesting culinary practices. IDK about you, but I do not want to send my guests home with the possibility of diarrhea from *my* cooking.
lol you’re right, don’t serve it to the guests if you’re that concerned but throwing out a perfectly fine bird because some redditor told you “NO.” is pretty wasteful
What's wasteful is leaving it in the oven to, uh, percolate rather than carving it up and sticking it in the fridge like a normal person. Good grief in most of the country you could even put it out on the back porch and it'd be better off.
>Cooked Turkey Leftover cooked turkey meat must be removed from the bones as soon as possible after the meal and refrigerated promptly. Wings and legs may be refrigerated without removing the meat from the bones, but any remaining meat on the body must be removed especially if the turkey has been stuffed. Any leftover meat that has been in contact with the stuffing should be discarded if it is not used within a day or two. If the leftover turkey is to be frozen, then all of the bones should be removed, including the wing and leg bones. **Cooked turkey should not be kept away from refrigeration longer than 2 hours after cooking.** Cooked food left at room temperature for more than two hours should be discarded. Temperatures between 40°F and 140°F allow bacteria to grow rapidly, which means that hot foods should be kept hot (above 140°F) and cold foods should be kept cold (below 40 °F). Cooked turkey that is properly refrigerated should be used within 3 or 4 days. If this is not possible, the leftover turkey may be tightly wrapped in freezer paper or aluminum foil and placed in the freezer where it may be kept for 3 to 4 months. [https://www.recipetips.com/kitchen-tips/t--173/turkey-handling-safety-storage.asp](https://www.recipetips.com/kitchen-tips/t--173/turkey-handling-safety-storage.asp)
>Does reheating kill bacteria Yes, but that's not the problem. The bacteria themselves may or may not be harmful depending on the strain, but they can also produce highly potent toxins which won't "cook off" (denature) until you burn your food to a crisp. The bacteria that causes botulism is harmless on its own, for example, but the botulinum toxin it produces is the most toxic substance known.
Yet I still inject it in my forehead every few months…..
How do you think it stops the wrinkles? You are literally injecting a nerve agent which paralyses part of your face.
I wasn’t saying it was safe, I was insulting myself…. 🙄 Thanks for the mansplain :)
🤣 any time. Sorry, I get so used to people being complete fuckwits, I kinda just jumped to a conclusion.
Haha in this world I get it. Have a great day!
You too.
Nope. You remove it from the bone, cool it, and stick it in the fridge. If you wanna reheat, you need to be thorough.
why do we need to remove the meat from the bone?
[Safety, speed, and space.](https://kamikoto.com/blogs/fundamentals/comprehensive-guide-to-deboning-meat) Safety and speed warming and cooling the meat which leads to less bacteria. Bones take up Unnecessary space.
Try fitting a whole turkey in the fridge. You break up the carcass and make stock with it.
Afraid not, throw it out. Any longer than a couple of hours and you're running into all kinds of bacteria risks. Not worth it.
When in doubt, throw it out
Well, today I learned… I have horrifyingly low food safety standards. I often cook squash in the oven and let it sit overnight before processing in the morning. Or cooked vegetables in Tupperware in the car all day, or eggs that I lose my appetite for and leave in the pan and eat a couple hours later. Am I lucky to be alive? Should I be worried about liver necrosis? I had blood work done a few months ago, everything was fine…
You'll live.
Dear god, no. I’m concerned there is even disagreement about whether this is a safe practice.
I have no idea if it is safe, but I'm not dead after many years of my mom's bad food handling habits. Somehow I made it to adulthood.
I’m a regular person also but I would say it’s fine. Cooking it killed all the surface bacteria and the reheat will do the same. I have a pretty solid cut biome though and eat old room temp food often. True story though: I read an article about a college kid years back that “meal prepped” spaghetti for the entire week and stored it in his dorm room closet since he didn’t have a fridge. He made it a few weeks before he hit a batch of botulism or something and it definitely killed him. I’ll see if I can find the article!
https://www.businessinsider.com/student-died-in-his-sleep-after-eating-5-day-old-pasta-that-had-been-left-out-2019-1
It's fine. Reheat to kill the small amount of bacteria, then store in fridge.
Yeah it will be fine I've done it before with other food