Does cooking kill the bacteria from an improperly defrosted turkey?

Here's why:

* Bacteria can multiply rapidly: When a turkey is thawed improperly, bacteria can grow to dangerous levels even if it's cooked to the right temperature.

* Internal temperature matters: While cooking kills bacteria, it needs to reach a high enough internal temperature throughout the entire turkey to ensure all bacteria are eliminated.

* Cross-contamination: Even if the turkey is cooked thoroughly, cross-contamination can occur if utensils, cutting boards, or other surfaces are not properly sanitized after contact with raw meat.

Recommendations:

* Always thaw turkeys safely: The safest methods are in the refrigerator (48 hours for a 12-16 lb turkey), in cold water (3-4 hours, changing the water every 30 minutes), or in the microwave.

* Cook to a safe internal temperature: Ensure the turkey reaches a minimum internal temperature of 165°F (74°C) in the thickest part of the breast and thigh.

* Use a meat thermometer: Don't rely on visual cues alone. Use a food thermometer to check the internal temperature accurately.

* Practice good food safety: Wash your hands thoroughly with soap and water after handling raw turkey, and sanitize all surfaces and utensils that come into contact with it.

Conclusion:

While cooking a turkey can reduce the risk of foodborne illness, it's crucial to follow safe thawing and cooking practices to ensure the turkey is fully cooked and free from harmful bacteria. Improperly defrosted turkey poses a significant health risk, and cooking alone is not sufficient to eliminate the threat.