Effects of delay in freezing to -18 C for 72, 96 or 120 hr after packaging, storage temperature (-18, -9.4, -6.7 C), and storage duration up to 12 mo, on the development of rancidity in raw turkey meat were studied. Sensory flavor evaluation was performed. Analytical tests including TBA number, mono- and total carbonyl concentration, and fluorescent compound determinations were made on both raw and cooked meat. Fatty acid composition, free fatty acids and tocopherol were determined in raw product.