The turkey is now perfectly golden brown after hours of careful planning, seasoning, watching, adjusting, and resting. The family is already oohing and aahing over it.
When you start to cut the breast, though, you see that some of the meat is pink. What’s the story? Is it undercooked? Is dinner doomed?.
Because the meat was cooked all the way through, the short answer is that the pink color is fine and the feast can go on.
As Thanksgiving approaches many home cooks are preparing to roast a turkey for the big feast. You carefully thawed the turkey seasoned it perfectly, and popped it in the oven. The savory aroma of roast turkey fills your home, and anticipation builds as the clock counts down to mealtime.
Finally, the moment arrives. You pull your masterpiece out of the oven ready to carve it up for your hungry guests. But as you slice into that first piece of breast meat you notice something that stops you in your tracks – it’s still slightly pink inside!
Your heart sinks, Does this mean your beautiful bird is undercooked and unsafe to eat? Is your perfect Thanksgiving centerpiece ruined? Could your guests get sick from eating pink turkey? Relax and take a deep breath, Your turkey may still be perfectly safe to eat Read on to find out why
Why Your Turkey Might Still Be Pink After Roasting
Poultry, including chicken and turkey, is made up of muscles, fat, and connective tissue. The natural pigments in these tissues can cause meat to appear pink and undercooked, even when it has reached the safe minimum internal temperature.
Here are three common reasons why properly cooked poultry may still appear pink:
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Myoglobin – This protein found in muscles creates a pinkish-red color as it is exposed to heat during cooking. Higher levels in certain parts of the bird, like the legs and thighs, can cause more pinkness.
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Hemoglobin – The red blood cells around bone marrow and bones can leak hemoglobin, causing pink discoloration. This is especially common around joints.
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pH level – Higher pH levels denature less myoglobin during cooking, leaving meat pink. Heritage breed turkeys tend to have higher pH.
So just because your turkey still has a rosy hue in some spots does not necessarily mean it’s unsafe. The only way to know if poultry is fully cooked is to use a food thermometer.
Use a Food Thermometer to Ensure Safety
Visual signs like color change are not reliable indicators that poultry has reached a safe internal temperature. The USDA recommends using a food thermometer to check temperature in the innermost part of the thigh, wing, and breast of the turkey.
Check These Key Temperatures:
- Whole turkey – 165°F
- Breast meat – 165°F
- Thighs and wings – 165°F
- Stuffing (if cooked inside turkey) – 165°F
At 165°F throughout, turkey is hot enough to kill any potentially harmful bacteria like salmonella. Checking temperature in multiple spots with a food thermometer is the only sure way to confirm your turkey is safe, even if it still has some pinkness.
For optimal safety, let your turkey rest for 20 minutes before carving so the temperature remains constant. The meat will continue cooking from residual heat and should reach the safe 165°F in all parts.
What Does Safe, Properly Cooked Turkey Look Like?
When turkey reaches 165°F, these visual cues indicate it is fully cooked and safe to eat:
- The meat feels firm when you press it.
- The juices run clear with no traces of pink when pierced with a knife or fork.
- The internal temperature at the thickest part reads 165°F on a food thermometer after resting.
- The thigh moves easily in the hip joint.
Even with all these signs, some pink hues may remain due to the natural pigments and composition of turkey meat. This residual pinkness does not mean the turkey is undercooked.
What If Your Turkey Has Spots That Are Very Pink?
If you notice thick, very pink sections in your cooked turkey, especially near the bones, it may need additional cooking time. Meat within 1 inch of the bone can heat more slowly and require 5-10 additional minutes.
To be safe, double check the temperature in any questionable pink spots with your food thermometer. If the area still reads below 165°F, return the entire turkey to the oven for more cooking until it reaches an internal temperature of 165°F throughout.
Let the turkey rest again for 20 minutes before slicing and serving to allow the temperature to stabilize. Reheating any dubious portions and verifying the temperature ensures your turkey is cooked to the proper doneness from edge to edge.
Can You Eat Slightly Pink Turkey? Take Proper Precautions.
According to food safety experts, turkey with a slight pink tinge can be safe to eat as long as it has reached the recommended safe minimum internal temperature of 165°F.
To enjoy your holiday bird while minimizing the risk of food-borne illness:
- Use a food thermometer to verify 165°F in the innermost parts.
- Cook stuffing in a separate dish to 165°F if not cooked inside the turkey.
- Let your cooked turkey rest at least 20 minutes before carving.
- Refrigerate all leftovers within 2 hours.
- Reheat leftovers to 165°F before serving.
With these simple precautions, your family and friends can savor your beautiful rosy-hued turkey without worry this Thanksgiving. The little pink means done right, not danger!
The color of cooked turkey is not a perfect indicator of safety and doneness. Relying on a food thermometer to reach the USDA-recommended internal temperature of 165°F throughout is the only foolproof way to know your turkey is properly cooked, pink color or not. With this knowledge, you can relax and proudly serve your holiday bird, even if it still has a hint of pink.
What Makes Raw Poultry Pink?
Animal muscle naturally contains a few different red-pink pigments.
The main pigment that gives raw meat its pink color is myoglobin, a protein that transports oxygen through muscle tissue. Myoglobin is heat-sensitive, and it is mostly denatured during cooking, losing much of its color. That’s why we commonly associate pink meat with raw meat.
A more stable pink pigment in muscle is called cytochrome c. This color is found more in turkeys than in chickens, and older birds have more of it than younger ones.
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Is it OK if turkey is a little pink or red?
FAQ
Why is my turkey a little pink?
How can you tell if turkey is undercooked?
Is turkey ok if it’s a little pink reddit?
Can turkey be pink in the fridge?
Is it safe to eat a pink Turkey?
A: Yes, it is safe to eat a pink turkey as long as it has reached a safe internal temperature of 165 degrees Fahrenheit. The pink color is caused by the presence of myoglobin, a protein that is found in muscle tissue. When meat is cooked, the myoglobin loses its oxygen and turns brown.
Is Turkey a little pink when cooked?
The USDA recommends cooking turkey to an internal temperature of 165 degrees Fahrenheit. However, some people prefer their turkey to be a little pink in the center. If you’re one of those people, here’s how to cook your turkey so that it’s safe to eat but still has a little bit of pink in the middle.
Does smoked turkey remain pink after cooking?
Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F. The meat of smoked turkey is always pink. Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing “pink.” To them, it means “unsafe” or “under-done.”
How do you know if smoked turkey is pink?
Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F. The meat of smoked turkey is always pink.
Can you eat Pink turkey meat if refrigerated?
If your turkey has been refrigerated for an extended period, the myoglobin can convert to a form that appears pink. This is just a visual change, and the meat is still safe to eat. While most cases of pink turkey meat are harmless there are a few instances where it might indicate a problem:
How do you know if cooked turkey is safe?
The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F.