There seems to be widespread consensus that cooked turkey is only safe 3—4 days in the fridge. I’m on day 7 and it has the wrong odor. Can it be salvaged?

I am certain that I can kill all the bacteria. But really the interesting question is whether the type¹ of bacteria that likes cooked turkey produces heat-resistant toxins.

These articles say you can kill all the bacteria by cooking:

• https://thetrashcanturkey.com/does-cooking-a-turkey-kill-all-bacteria/
• https://stellinamarfa.com/meat/does-cooking-a-turkey-kill-the-bacteria/
• https://www.chefsresource.com/can-you-cook-bacteria-out-of-turkey/

So they all imply it’s safe to re-cook, but they neglect the critical question about toxins. Any ideas?

① stellinamarfa: “One turkey can contain Salmonella, Clostridium perfringens, Campylobacter, and other germs”.

Are those the kinds of bacteria that produce poisons?