What to do with the red juice or blood left after a turkey defrosts?

[Anonymous]

Making a belated Thanksgiving today for friends. So my turkey was defrosted for longer than usual and when I took it out of the plastic wrapping, there were a lot of red “juices.” Not thick enough for blood, but so red and so much I instinctively poured the red juices down the kitchen sink. Was that the correct thing to do, or should I have roasted it with the red liquid in the pan? I could not find an answer to this anywhere on line! Thank you.

[Anonymous]

You made the right decision.

[Anonymous]

Thank you very much!

[Anonymous]

Barring any smell, I would have incorporated it in my gravy, of course. You're losing out on a lot of taste, there.

If there's a foul-smelling whitish discharge, it's fat that's liquefying, and that's indicative of putrefaction. In which case, you need to throw everything out.

[Anonymous]

I throw raw juices in the trash along with the packaging