So despite thawing in the fridge since Thursday, my turkey was still partially frozen when it was time to cook it. Realized you can still cook a partially frozen turkey and it just takes longer in the oven, so settled on takeout for dinner while it cooked, and delayed the feast until tomorrow.
When it was done cooking all of the meat was done perfectly, but there was a lot of pinkish liquid left in the cavity. I poured it into the roasting pan with the rest of the drippings and deglazed the pan as usual by bringing it all up to a low boil.
I separated the fat from the drippings and it's in the fridge now. I'll be making the gravy with it all tomorrow. So my question is, thanks to adding these cavity liquids, am I now doomed to a certain death?
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