A deep freezer, also known as a chest freezer, is designed to maintain consistently low temperatures and is capable of preserving food for extended periods compared to a standard refrigerator freezer. However, even in a deep freezer, the quality and safety of food can deteriorate over time due to freezer burn and the breakdown of food molecules.
Generally, for best quality, frozen poultry, including turkey, is recommended to be consumed within 6 to 12 months of freezing. After this time, the turkey may still be safe to eat, but it could have reduced quality, taste, and texture due to freezer burn and potential oxidation. Freezer burn occurs when the surface of the food is dehydrated, leading to dry, discolored patches that can affect the taste.
If the turkey was properly wrapped, sealed, and stored at a consistent temperature of 0°F (-18°C) or lower throughout the two years, it may still be safe to eat, but its quality may not be ideal. If the turkey shows signs of freezer burn, such as dry, discolored patches or a strong odor, it's best to discard it, as it may not taste good.
To ensure food safety and quality, it's recommended to adhere to the guidelines for freezing and storage times. If you have any doubts about the turkey's condition, it's better to err on the side of caution and avoid consuming it. When in doubt, it's always a good idea to use your senses and look for any signs of spoilage before consuming any frozen food, including turkey.