How Pink Can Turkey Meat Be and Still Be Safe to Eat?

When cooking turkey, you want to ensure it reaches the proper internal temperature to kill any harmful bacteria that could cause foodborne illness But sometimes even fully cooked turkey can still have a pinkish hue that can cause concern How pink can turkey meat be and still be safe to eat?

The USDA Food Safety and Inspection Service provides guidance on safely cooking poultry to proper temperatures. According to them, some pink color in turkey can be normal and safe to eat. Here’s what you need to know about pink turkey meat.

Is Pink Turkey Meat Safe?

Yes, turkey can safely remain pink and be fully cooked to a safe internal temperature The USDA states that turkeys and other poultry can retain a pink color even once they reach 165°F, the recommended safe minimum cooking temperature

As long as the thickest part of the breast and thigh areas reach 165°F, the poultry is considered safe to eat regardless of color. Use a food thermometer to verify the inner temperature.

So if your turkey meat has a pink tinge throughout after thorough cooking, it should still be safe to consume as long as it’s not undercooked. Don’t rely on color alone to judge doneness.

Why Does Cooked Turkey Turn Pink?

There are a few reasons why properly cooked poultry can sometimes remain pink:

• Natural pigments – Turkey contains flavoproteins that can give the meat a pink or red tint. Cooking doesn’t fully destroy these natural pigments.

• Smoking – Naturally smoked or liquid smoke-flavored turkey often retains a pink color. The smoke reacts with the meat pigments.

• Grilling – High heat from grilling or broiling can cause a pink ring around the outside of the turkey due to smoke reactions and hemoglobin in the muscles.

• Age of bird – Older, larger turkeys tend to be more pale while young turkeys under 16 weeks may be pinker.

• Packaging – Packaged turkey sealed with carbon monoxide for freshness can appear pink due to the gas reacting with pigments.

So while perfectly cooked turkey is not guaranteed to turn white or brown, residual pink hues do not indicate undercooking.

How Much Pink in Turkey Is Normal?

According to FSIS guidelines, some shades of pink in turkey can be natural variations after thorough cooking. Here are the acceptable ranges:

• Pinkish tinge throughout the meat

• Pink ring around the outer 1/2 inch of meat

• Pink juices from smoking that permeate below the meat’s surface

However, solid pink layers deeper than the outer surface mean the turkey is undercooked. Raw or translucent looking pink meat is also problematic.

Use the following tips to identify if pink turkey is safe or not:

• Check internal temp with a meat thermometer to verify doneness

• Compare color inside thicker parts of meat vs. outer areas

• Allow smoked meats to rest; juices will reabsorb for more even color

• Watch for fading pinkness as turkey rests after cooking

• Notice if pink has a raw appearance or meat has an overly glossy sheen

So while a tinge of pink may be normal, solid bright or raw pink indicates the need for more thorough cooking for food safety.

How to Cook Turkey to a Safe Internal Temp

To ensure any concerning pink color is eliminated when cooking turkey, follow these tips:

• Use an oven thermometer to ensure your oven runs at the correct temp. Overly low oven temps can lead to undercooked meat.

• Check the internal temp of turkey in multiple thick spots with a food thermometer. Make sure no area drops below 165°F.

• Allow the turkey to rest at least 3 minutes before carving so juices can distribute evenly. This helps prevent pinkness due to uneven cooking.

• Cook stuffing in a casserole dish separate from the turkey cavity to ensure it reaches 165°F.

• Brine, stuff, and tent turkey loosely with foil to increase moisture and promote even cooking.

• Cook turkey to 170-175°F for extra assurance if you’re concerned about pinkness. The higher temp helps destroy pigments.

Following safe cooking procedures helps eliminate pink undercooked turkey for food safety. But some residual natural pink hues may persist in well-cooked poultry, and that is normal. Rely on your thermometer, not just color!

The Bottom Line

It’s common for properly cooked turkey to display some shades of pink due to natural pigments and reactions with smoke or grilling. Pink meat around the outer 1/2 inch or pink juices from smoking turkey are also considered safe if the internal temperature reaches 165°F. However, solid pink deeper in indicates undercooking. Use a food thermometer to verify doneness instead of judging strictly by color. Cook turkey thoroughly to be sure, and enjoy your holiday meal without worries over normal pink hue!