Is a turkey bad if it is green inside?

A green color on cooked turkey meat or any cooked poultry does not necessarily indicate spoilage or bacterial contamination. The discoloration is usually a result of a chemical reaction between the naturally occurring amino acid myoglobin and compounds like carbon monoxide or hydrogen sulfide from packaging or cooking processes. While it may appear unappetizing, green-colored cooked poultry is generally safe to consume if it's been handled and cooked properly.

For food safety, proper storage and cooking practices are important. Cook poultry to the correct internal temperature recommended by food safety guidelines, and make sure to chill or freeze the cooked meat promptly to minimize bacterial growth. Avoid leaving cooked poultry at room temperature for extended periods. If you observe any other signs of spoilage, such as an off odor, slimy texture, or signs of mold, discard the poultry.