Is it safe to bake a raw turkey that was frozen after defrosted?

Here's why:

* Bacteria growth: When meat is frozen, the growth of bacteria is slowed down but not completely stopped. After defrosting, the bacteria can start to multiply rapidly, especially if the meat is left at room temperature for an extended period.

* Foodborne illness: Consuming raw or undercooked poultry can lead to foodborne illnesses such as salmonella and campylobacter. These bacteria can cause severe symptoms like vomiting, diarrhea, and fever.

* Safe cooking temperatures: Turkey should be cooked to an internal temperature of 165°F (74°C) to ensure that all harmful bacteria are killed.

Safe Practices for Handling and Cooking Turkey:

* Defrost in the refrigerator: The safest way to defrost a frozen turkey is in the refrigerator, allowing for a slow and even thaw.

* Do not refreeze thawed turkey: Once a turkey has been thawed, it should not be refrozen. This can increase the risk of bacterial growth.

* Cook turkey thoroughly: Always cook turkey to an internal temperature of 165°F (74°C) in the thickest part of the thigh.

* Wash hands and surfaces: Wash your hands thoroughly with soap and water after handling raw turkey and disinfect all surfaces that have come into contact with the meat.

Conclusion:

Baking a raw turkey that was frozen after defrosting is unsafe and can lead to foodborne illness. Always follow safe handling and cooking practices to ensure the safety of your food.