Yes. Bacteria don't die in freezers, they just slow down a lot. And anaerobic bacteria are way more dangerous than ones that thrive on oxygen (cf botulism).
Don't worry, though, after a while that turkey will become useful again, when some archaeologist digs it up.
I can personally vouch for this, having been a roommate to an idiot who wanted to cook one that's been frozen too long.
It took a week for the smell to get out of the house. Thankfully, nobody got sick or died, of those who were brave enough to eat it when it was served at a thanksgiving house-party.
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Don't worry, though, after a while that turkey will become useful again, when some archaeologist digs it up.
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It took a week for the smell to get out of the house. Thankfully, nobody got sick or died, of those who were brave enough to eat it when it was served at a thanksgiving house-party.
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