What happens if you eat a turkey that has been left partially cooked at room temperature for 12 hours and then cooked?

Here's why:

* Bacteria Growth: Bacteria multiply rapidly at room temperature (between 40°F and 140°F). Leaving a partially cooked turkey out for 12 hours allows harmful bacteria like Salmonella, Campylobacter, and E. coli to proliferate to dangerous levels.

* Food Poisoning: Consuming food contaminated with these bacteria can lead to severe food poisoning, characterized by symptoms such as nausea, vomiting, diarrhea, abdominal cramps, fever, and dehydration.

* Potential for Botulism: Botulism is a serious and potentially fatal foodborne illness caused by a toxin produced by Clostridium botulinum bacteria. This bacteria can thrive in anaerobic environments, such as within a partially cooked turkey left at room temperature.

It's important to understand that:

* Reheating the turkey will not kill all the bacteria. While cooking to the proper internal temperature (165°F for poultry) will kill most bacteria, it may not eliminate the toxins they have already produced.

* Symptoms can be delayed. Food poisoning symptoms may not appear immediately after eating contaminated food, but can develop hours or even days later.

To avoid food poisoning:

* Never leave partially cooked poultry at room temperature for extended periods.

* Refrigerate cooked turkey promptly after cooking.

* Cook turkey to the proper internal temperature of 165°F.

* Use a food thermometer to ensure the turkey is cooked through.

* Discard any turkey that has been left out for more than two hours.

If you are unsure about the safety of a turkey that has been left out, it's best to err on the side of caution and discard it. Your health is more important than the risk of food poisoning.