Years ago Paul Harvey told a story on his radio show about The Butterball Turkey company setting up a hotline to answer consumer questions about preparing holiday turkeys.
One woman called to inquire about cooking a turkey that had been in her freezer for 23 years.
The operator told her it might be safe if the freezer had been kept below 0 degrees the entire time. But the operator warned the woman that, even if it were safe, the flavor had probably deteriorated, and she wouldn’t recommend eating it. Continue reading