The color pink in cooked turkey meat raises a “red flag” to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush. 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. 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.”
“I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone,” said an Oklahoma caller. “Is it safe?”
“We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldnt eat the turkey because it looked pink,” reported the beleaguered cook from a Wisconsin family.
To understand some of the causes of “pinking” or “pinkening” in fresh turkey, its important to know first what gives meat its natural color.
Cooking the perfect turkey can seem like a daunting task, especially around the holidays. Many home cooks worry about undercooking their bird and serving unsafe meat, while overcooking results in a dry and stringy main course. Knowing what to look for when checking doneness takes some of the guesswork out of roasted turkey success. This complete visual guide covers everything you need to know to identify when turkey is cooked properly.
How to Tell When Turkey is Fully Cooked
The safest way to check for doneness is by taking the turkey’s temperature in multiple places with a meat thermometer. Turkey is considered safe to eat once it reaches an internal temperature of 165°F throughout. Here are some other signs your turkey is fully cooked:
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No traces of pink in the meat or juices Cooked turkey is white or tan all the way through with no pink remaining. The juices run clear when poked or pressed.
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Loose leg and wing joints The legs and wings should twist freely when the turkey is done cooking
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Soft, tender meat: Use tongs or a fork to press the meat. Fully cooked meat feels very soft and tender when poked.
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Crispy browned skin: The skin turns golden brown and becomes drier and crispier during roasting as the fat renders.
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Loose bone joints: Bones at the joints move very freely when rotated. The meat easily separates from the bones when carved.
What Does Perfectly Cooked Turkey Look Like?
When turkey reaches the ideal doneness, it exhibits the following characteristics:
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Color: The meat lightens from pink to white or tan throughout. Dark meat legs and thighs take on a tan hue.
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Texture: Meat looks opaque and feels firm yet tender. The muscles tighten as proteins denature from heat.
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Skin: Skin is golden brown, dry and crispy. The fat has rendered, leaving behind crispy browned skin.
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Fat: White fat streaks have melted away into the meat. There are no solid clumps or layers of fat remaining.
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Bones: Joints twist and rotate easily. Meat falls cleanly off the bones when sliced.
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Juices: Juices run clear with no traces of pink when turkey is pressed or poked with a utensil.
What to Avoid with Undercooked Turkey
Undercooked poultry can harbor dangerous bacteria and make people sick. Watch for these signs your turkey needs more time in the oven:
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Meat near bones and in thick parts still has a raw pink or red tinge.
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Meat feels mushy, rubbery or very soft near bones.
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Joints are stiff and difficult to twist.
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Fat remains in solid white lines rather than melted.
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Juices have a pink color rather than running clear.
Signs of Overcooked Turkey
While you want to avoid eating undercooked poultry, overcooking also leads to poor texture and flavor:
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Meat is very dry rather than moist and juicy.
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The turkey has lost lots of juices, leaving the meat lean and shrunken.
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Skin is burnt in areas instead of evenly browned.
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Meat shreds and falls apart instead of slicing cleanly.
Proper Internal Temperatures for Turkey
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Whole turkey: 165°F in the thickest part of the breast and thigh
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Turkey breast: 165°F
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Turkey thighs: 180°F
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Stuffing: 165°F
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Ground turkey: 165°F
Using an instant-read thermometer provides the best way to determine turkey doneness for food safety and ideal texture.
Tips for a Perfectly Cooked Bird
Follow these tips for roasting tender, juicy turkey with crisp browned skin:
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Thaw turkey completely before cooking for even roasting.
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Rub softened butter under and on top of the skin for moisture and browning.
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Roast uncovered for crispy skin then tent foil if browning too fast.
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Cook stuffing separately to prevent overcooking during roasting.
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Let turkey rest 20 minutes before slicing to allow juices to reabsorb.
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Carve across the grain of the meat for most tender cuts.
The Takeaway
Knowing what cooked turkey looks like provides confidence that your holiday bird is properly cooked and ready to serve. Look for an internal temperature of 165°F, clear juices, browned skin, and tender meat that falls off the bone. With the right techniques, you’ll enjoy perfectly roasted turkey any time.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
The color pink in cooked turkey meat raises a “red flag” to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush. 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. 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.”
“I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone,” said an Oklahoma caller. “Is it safe?”
“We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldnt eat the turkey because it looked pink,” reported the beleaguered cook from a Wisconsin family.
To understand some of the causes of “pinking” or “pinkening” in fresh turkey, its important to know first what gives meat its natural color.
Why is Poultry Lighter in Color Than Beef?
The protein myoglobin is the major pigment found in all vertebrates and can exist in various forms which determine the resulting meat color. The major reason that poultry meat is much lighter in color than beef is that it is dramatically lower in myoglobin. Also, as an animal becomes older, its myoglobin content usually increases. Turkeys today are young — 4 to 5 months old at the time of slaughter.
How to Carve a Turkey (and Plate It Beautifully) | NYT Cooking
FAQ
Is turkey ok if it’s a little pink?
Yes, a little pink is fine (happens with turkey and chicken both)–you’ll just want to make sure that the thigh meat looks firm and cooked, not soft or raw still.
How to visually tell if turkey is cooked?
“When the juices run clear, and no longer reddish or pink in color, it’s a good indication that your turkey is done.” In most cases, the deep thigh is the last part of the turkey to be done.
What color should turkey be once cooked?
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.