The wild turkey is a fascinating bird, with its raptor-like feet, coarse and dangling chest beard, and a tendency to challenge everything from lightning to car alarms with its thundering gobble. While all of these are worthy of attention (some of which has been given), perhaps none is more interesting than the ever-changing colour of the bird’s notoriously unsightly head.
The annual Thanksgiving turkey is supposed to emerge from the oven a perfect golden brown. But some unlucky cooks instead end up with a mutant blue-purple bird! This bizarre color change confounds both new and experienced cooks. If your turkey has you asking “Why is it purple?!” don’t worry – the science behind this phenomenon reveals what’s happening.
The Chemistry Behind Turkey Color
Raw turkey meat gets its normal light pink color from myoglobin, a protein containing iron molecules. When cooked to 165°F, myoglobin changes into a grayish-brown pigment, giving turkey the classically roasted appearance.
However, under some conditions, the myoglobin transforms into metmyoglobin instead Metmyoglobin has a distinctive purple-blue color that makes the turkey look unappetizingly bruised and spoiled This happens due to myoglobin oxidation – the iron reacting with oxygen.
Several factors can promote myoglobin oxidation during cooking:
- High temperatures
- Overcooking
- Oxygen exposure
- Low nitrite levels
- Acidic conditions
Understanding these variables provides clues on how to avoid purple poultry.
Why Temperature Matters
Cooking turkeys at very high temperatures above 325°F accelerates myoglobin oxidation. The meat essentially overcooks even though technically “done”. Maintaining 325-350°F allows a more controlled pace of myoglobin change, preventing too much metmyoglobin formation.
Overcooking Causes Issues
In addition to heat, overcooking turkey for extended periods also increases oxidation. Prolonged exposure to heat speeds up chemical reactions, pushing myoglobin toward metmyoglobin. Following recipe guidelines avoids overcooking.
Oxygen Exposure Promotes Oxidation
Oxidation requires oxygen, so exposing turkey to air during cooking advances oxidation. Tenting foil over the breast or roasting in a bag limits oxygen contact. This also prevents overcooking the delicate breast meat. Letting the turkey rest before carving gives chemicals time to stabilize.
Nitrites Can Prevent Purple Poultry
Interestingly, adding nitrites prevents myoglobin oxidation and purple meat. Nitrites cure meats like ham and bacon. When applied to turkey through brines or rubs, they act as antioxidants to inhibit chemical reactions. But nitrite safety in large amounts has been questioned.
Acidity Speeds Oxidation
Finally, acidic environments accelerate chemical reactions. Brining turkey in a highly acidic mixture of flavors could potentially hasten oxidation. Adding baking soda promotes a more neutral pH and slows reactions.
What To Do If It’s Too Late
Sometimes turkeys still turn purple despite best efforts. Here are some fixes:
- Soak in vinegar water – vinegar reduces surface metmyoglobin.
- Coat in lemon juice and honey glaze – lemon brightens color and honey browns through caramelization.
- Smother turkey in rich gravy – covers up off-putting colors.
- Slice off just the outer layer if only superficial.
While unappetizing in looks, properly cooked purple turkey is generally still safe to eat. However, if the texture or smell seems off, it’s best not to take risks. “When in doubt, throw the purple bird out!”
Preventing Purple Poultry
With better understanding of the chemistry involved, turkey lovers can avoid purple pitfalls. Monitoring temperature, preventing overcooking, and tenting the bird limits oxidation. Quick fixes like glazing or gravy can also hide color changes. This knowledge takes the frustration and confusion out of the situation. Let the only purple on the table be the potatoes and enjoy a beautifully browned turkey!
Frequently Asked Questions About Purple Turkeys
Purple or blue turkey meat can be alarming for cooks. Here are some common questions about this poultry predicament.
What Causes a Purple Turkey?
The purple color comes from a chemical change in the myoglobin protein during cooking. When overcooked, overheated, or exposed to too much oxygen, myoglobin turns into metmyoglobin, which has a purple-blue color.
Is Purple Turkey Safe to Eat?
If properly cooked to 165°F internally, purple turkey meat is generally safe to consume. The abnormal color does not indicate spoilage or bacteria. However, any meat with an off smell or texture should not be eaten.
Can the Color be Fixed After Cooking?
Yes, soaking in vinegar water or coating with a glaze are two options to restore a more natural turkey color after cooking. Gravy or sauce can also mask the unappetizing hue at the table.
Should I Cook Stuffing Inside a Purple Turkey?
It’s not recommended to cook stuffing inside any raw turkey due to potential food safety issues. Cook stuffing separately and stuff just before serving a pre-cooked turkey.
Does Brining Prevent a Purple Turkey?
Brining helps keep turkey moist and seasoned but does not prevent purple meat. To avoid it, monitor temperature, prevent overcooking, tent foil over the breast, and limit oxygen exposure.
Can You Make Turkey Less Purple by Cutting off the Outer Layer?
If the purple discoloration is limited to just the very outer surface, slicing off that top layer after cooking may reveal browned meat underneath. But often purple hue penetrates deeper.
Is Pink Turkey Meat Safe?
Some raw turkey meat near the bones can have a slightly pink, undercooked appearance even when fully cooked. This pink area is safe since whole birds cook unevenly. Just check final temperature.
Why Does Turkey Breast Meat Turn Out Purple More Often Than Legs?
The lean white breast meat is more prone to overcooking and oxidation than fattier, slower-cooking dark leg meat. Keeping the breast covered with foil while roasting helps avoid purple breast skin.
Can You Make Turkey Turn Purple Intentionally?
There’s no advantage to intentionally making turkey purple. But very high heat, prolonged cooking, excessive oxygen exposure, and an acidic marinade could all potentially instigate purple poultry. Don’t try this for your holiday meal!
With the science illuminated, a purple turkey is nothing to panic about. Focus on proper techniques to prevent it and enjoy perfectly plated poultry this season.
What the Colours Mean
Turkeys are anything but easy to hunt, however, their flamboyant nature does provide some key insights into their moods that can help you make better decisions in the woods. As seen in my unfortunate anecdote, head colour is one of the best clues. As the turkey approached, his head was in pale shades of white and blue. These colours typically signal a relaxed bird and are a good indicator that you are well hidden and that the bird is unaware of your presence. These colours are also known to appear pale when the turkey is preparing to mate, an excellent sign if the bird is moving in towards one of your hen decoys. This makes a pale-coloured turkey a welcomed sign for hunters and can allow you to relax and slowly bring you gun to you shoulder.
While the pale coloured head can be reassuring, things can quickly change for the worse, as seen in my situation a few seasons ago. As the bird reached 40 yards and his head began to deepen in colour, I failed to recognize the signal that perhaps could have saved my hunt. Like the blushing of a maddened man, the head of a wild turkey will often flush with red when they feel angry or threatened. For the hunter, this means shutting down your calling or simply pulling the trigger, as the time to do so is surely running out.
Besides head colour, the body language of wild turkeys can also tell you a lot about how they are feeling. Here are a few to look out for when in the woods this season:
Putting:
Putting is a short and sharp call that is used by the turkeys when they are frightened or distressed. This can often sound very similar to the classic cluck sound that hunters try so hard to emanate, however, the sound will be noticeably shorter and sharper. If a bird makes this sound in your presence, you are likely found out and should get a shot as soon as possible. Hunters should also avoid using this call when in the field, adding yelps to the end of your clucks to make sure you are not sending off the warning signal yourself.
Wing Twitching:
Wing twitching is common amongst aggravated birds. If you are using a male decoy, this may not be any cause for alarm. If you are running a solo hen, however, get your work done as soon as possible as this bird is likely preparing to flee.
Head Up:
Since nearly everything in the woods is looking to eat them, turkeys are naturally wary and can often be seen with their head raised in the air as they scan the environment for any signs of danger. This is something that you are likely to come across on nearly every hunt, however, multiple birds raising their heads in sequence can often mean you have been found out.
The Seven-Faced Bird: An Anecdote
The turkey’s ability to change the colour of its head has long been observed by all those who have encountered the bird at close range. In Japan and Korea, this defining feature is represented in the bird’s name, Shichimencho and Chilmyeonjo respectively, translated to English as “the Seven-faced Bird”. While seven faces may be a bit of a stretch, any hunter who has spent time with these birds will tell you that there are at least three: blue, white, and unfortunately red.
I experienced just how fast these birds can make these transitions first-hand a few years ago when hunting spring turkeys in Southern Ontario. The property I was hunting was a small plot of farmland that I have had permission to hunt for most of my hunting career. Since I am the only hunter on the property, save for a few close friends and family members, the turkeys see little hunting pressure and are often at least somewhat cooperative. During this particular season, however, I managed enough clumsy hunts early on to make the birds as wary as I had ever seen them. One of these clumsy hunts, however, resulted in some interesting observations.
I had spent much of the early season working the same big tom that I had run into on opening day, memorable for a lone white-striped tail-feather that sat in the middle of his dark brown fan. Though an impressive nickname for this bird would fit well in this part of the story, Jack White (AKA Elephant, AKA some other White Stripes related nickname) unfortunately remained nameless while I was hunting him.
Early in the second week of the season, after countless days of listening to him gobble in distant fields, the pale blue head of the familiar turkey emerged from the woods as he and his white-striped fan began strutting across the field, b-lined towards my decoys. After a few curious pauses from the bird and a few more clucks from my mouth call, the tom was finally approaching shooting distance, his head still in dull yet glorious shades of white and blue. As the bird reached 40 yards, I watched him pause, head raised and its colour starting to deepen in bold shades of red. Thinking nothing of it and wanting to see more of this bird before I pulled the trigger, I sent out a few more clucks to bring him within my preferred range of 30 yards. As soon as the sound left my lips, the tom’s now dark red head lowered and he began sprinting across the field, not to be seen until mid-May when I finally managed to take him.
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FAQ
Why is my turkey meat purple?
What factors affect the color of meat and poultry? Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn’t circulate in the blood but is fixed in the tissue cells and is purplish in color.
Can turkeys be purple?
Wild Turkey grooming its feet.
And beautiful feathers they are: iridescent red, purple, and green; metallic gold, bronze, copper. The colors are particularly brilliant when reflected in the sunlight.
What are the signs of a spoiled turkey?
Some people I know go longer than that without any issues, however. Signs that the turkey has gone bad: Surface of the meat has discoloration or sliminess Smells off Tastes off (only try to taste a small piece after making sure the turkey looks and smells OK) If it looks, smells, and tastes OK, it is probably fine.
Is slightly pink turkey ok to eat?
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.
Why is my turkey blue & purple?
Age: Younger turkeys typically have less fat, resulting in a more bluish appearance compared to older birds with thicker fat layers. Diet: The feed given to turkeys can also influence their skin color. For instance, marigolds in the feed can contribute to a yellowish hue. Is Blue or Purple Turkey Safe to Eat? Absolutely!
Why is my chicken purple in color?
The purple/pink color in chicken can be spread throughout the meat or in a more distinctive ring. You’re seeing pigments from bone marrow that have seeped into the meat and stained it shades of purple and red. This is why these intensely colored areas are often found near bones.
Why is my Turkey pink?
The turkey’s meat may remain pink due to naturally occurring nitrates and nitrites in the bird’s water and environment. It is harmless. Oven gases can result in a fully cooked turkey having pink or reddish flesh. Young turkeys or those with little fat in the skin are more likely to have pink flesh.
Why does my Turkey have a bluish tinge?
Breed: Different turkey breeds have varying skin pigmentation, with some naturally exhibiting a bluish tinge. Exercise: Turkeys that have more freedom to roam and exercise tend to have less fat under their skin, making the bluish cast more prominent.
Is it safe to eat a blue or purple Turkey?
As long as your turkey is fresh and cooked properly, it’s perfectly safe and delicious to enjoy. So, the next time you encounter a blue or purple mark on your raw turkey, don’t panic – it’s simply a sign of its unique characteristics and poses no threat to your culinary adventure.
Why do turkeys look pale?
Additionally, these hues are known to appear pale when a turkey is getting ready to mate, which is a great indicator if the bird is approaching one of your hen decoys. Because of this, hunters should welcome a pale-colored turkey, which can help them unwind and gradually raise their gun to their shoulder.