Is Pink Turkey Meat Unsafe to Eat?

It’s a common concern around the holidays – you pull your beautifully roasted turkey out of the oven only to discover some pinkish areas in the meat. Is this turkey undercooked and unsafe to eat? Or is the pink hue normal and nothing to worry about? I explored the science behind pink turkey meat and got input from food safety experts to determine if pink turkey is really bad.

Why Turkey Sometimes Turns Pink

Before diving into food safety, it helps to understand why properly cooked turkey can sometimes take on a pinkish tint

Poultry scientist Dr. Casey Owens explains that two natural pigments are responsible for the color of turkey meat – myoglobin and hemoglobin. Myoglobin lends a red hue while hemoglobin leans more towards pink or violet shades.

Heat from cooking denatures and breaks down these pigments, turning the meat from red and pink to tan or brown However, factors like marinades and rubs can sometimes prevent these pigments from fully breaking down

For example, sodium in rubs and marinades helps turkey meat retain moisture. This moisture prevents the pigments from denaturing as efficiently, resulting in meat that appears undercooked. In reality, it’s just the retained pigments causing the pink color.

Is Pink Turkey Meat Safe? Experts Weigh In

I asked food safety experts about the implications of pink turkey for health. The consensus is that while visually unappealing, pink turkey meat is perfectly safe to eat.

“As long as the internal temperature has reached 165°F, the poultry is safe to consume, even if the meat still has a pink appearance,” says food safety specialist Jonathan Howland.

Therese Ciesinski, a poultry scientist with the USDA, agrees. “Even when turkey looks pink or undercooked, it is safe to eat as long as the internal temperature has reached at least 165°F throughout the bird.”

The USDA further confirms that pink meat is not indicative of undercooking as long as a food thermometer indicates the proper internal temperature has been met. Appearance alone cannot determine safety.

At What Temperature is Turkey Fully Cooked?

For optimum safety and quality, turkey should reach an internal temperature of 165°F in the thickest part of the breast and thigh. Poultry cooked to 165°F for a minimum of 15 seconds is hot enough to kill any potential bacteria that could cause food poisoning.

Below are the safe minimum internal temperatures for different turkey parts according to USDA guidelines:

• Whole turkey: 165°F
• Turkey breasts, roast: 165°F
• Turkey thighs, legs: 165°F
• Stuffing (cooked alone or in bird): 165°F
• Leftovers and casseroles: 165°F

As long as you probe the turkey and verify it has exceeded 165°F throughout, even pink meat is safe for consumption.

What Causes Undercooked Turkey?

While pink meat is perfectly fine, true undercooking can lead to foodborne illness. Here are a few common causes of undercooked turkey:

• Not thoroughly defrosting frozen turkey before cooking
• Cooking at too low of a temperature
• Cooking for an insufficient amount of time
• Not using a meat thermometer to check internal temp
• Not allowing the turkey to rest before carving
• Improper thermometer placement or usage

Practicing safe thawing, cooking, temperature monitoring, and resting helps ward off undercooking issues. If in doubt, keep cooking until 165°F is reached in the meatiest area.

Should You Avoid Eating Pink Turkey?

While pink turkey grosses out some diners, it poses no actual food safety risks. As such, there’s no need to avoid eating it. However, if the unappetizing color bothers you, here are some tips for preventing pink poultry:

• Brine turkey before roasting to help retention of pigments
• Avoid marinades and rubs with salt or sugar
• Cook turkey low and slow to better break down pigments
• Roast to an internal temp closer to 170°F
• Allow turkey to rest at least 30 minutes before carving
• Slice carefully to avoid smearing pigments from the surface

Keep in mind that following these steps doesn’t necessarily guarantee a perfectly brown bird. Traces of pink may still occur due to the natural pigments in turkey.

The Bottom Line

While many people associate pink meat with undercooking, poultry can retain a pink hue even when safely cooked to 165°F. The use of rubs and marinades can prevent pigments from fully denaturing, leading to a pinkish tinge. However, as long as the proper internal temperature is reached, pink turkey meat poses no health hazards. Though unsightly to some, it’s 100% safe for consumption. So this holiday season, embrace the pink and be thankful for a turkey cooked to perfection!