Can You Eat Turkey That Is Pink?

Cooking the perfect turkey can be tricky. We all want to make sure our turkey is fully cooked and safe to eat. But sometimes, even when the turkey is fully cooked, the meat near the bones can still have a pinkish hue. This often leads to the question – is it safe to eat turkey meat that is still pink?

The short answer is yes, turkey can safely be eaten even if it still has a pinkish color. The pink color does not necessarily mean the turkey is undercooked. Let’s take a closer look at why some turkey meat may appear pink and how to ensure your turkey is fully cooked and safe to eat.

Why Turkey Meat Can Appear Pink

There are a few reasons why properly cooked turkey can still appear pinkish or red, especially around the bones:

• Myoglobin – Turkey contains the protein myoglobin which causes a red or pink color. The myoglobin concentration is higher near the bones, which is why these areas are more likely to maintain some pinkness.

• Cooking Method – The cooking method can impact the color of poultry. Roasting or smoking can cause a pink smoke ring underneath the skin due to a chemical reaction.

• Breed – Heritage breed turkeys tend to have naturally darker meat and can retain a pinkish hue even when thoroughly cooked.

• Temperature – If the turkey meat has not reached the proper internal temperature, it may still appear undercooked and pink.

So for these reasons, a pink color alone does not mean the turkey is unsafe. As long as the turkey has reached the safe minimum internal temperature, it should be safe to eat even if portions have a pink tinge.

How to Ensure Turkey Is Fully Cooked

To confirm your turkey is thoroughly cooked a food thermometer is essential. Color is not a reliable indicator but temperature is. Here are some tips

• Use an instant-read meat thermometer to check the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh and wing, and the thickest area of the breast

• The safe minimum internal temperature for turkey is 165°F. The thigh meat can reach a higher temperature of 180°F. If the turkey registers 165°F in multiple spots, you can be confident it is safely cooked.

• If roasting a whole turkey, check the temperature in both the innermost part of the thigh as well as the wing. The turkey is safe to eat once the lowest temperature is 165°F.

• For turkey breasts, roast or cook until the thermometer reaches 165°F at the thickest area.

• Allow the turkey to rest for 15-20 minutes before carving. The temperature will rise another 5-10°F during this time.

• Stuffing inserted in the turkey cavity must reach 165°F as well. Remove and cook stuffing separately if needed.

• When reheating cooked turkey, reheat to an internal temperature of 165°F.

Is Pink Turkey Meat Safe to Eat?

As long as the proper internal temperature has been reached, pink turkey meat is perfectly safe to eat. The U.S. Department of Agriculture’s Food Safety and Inspection Service states that even when turkey meatnear the bones is pink, “this indicates only that the turkey contains meat pigment”. It confirms that as long as the cooking instructions are followed and a food thermometer is used, the turkey will be safe regardless of meat color.

So keep these tips in mind when cooking your turkey:

• Cook until the thermometer reaches the safe minimum internal temperature of 165°F in the thickest part of the breast, thigh, and wing.

-Allow the turkey to rest before carving for at least 15 minutes.

• Use a food thermometer to verify the stuffing has reached 165°F.

• Reheat cooked turkey to 165°F.

• Cook turkey thoroughly even if brined or injected with broth or marinades.

As long as these guidelines are met, you can enjoy your holiday turkey with confidence even if some portions remain pink or red. The most reliable indicator of doneness is always temperature, not color. With the help of an instant-read thermometer, you can ensure your turkey is perfectly safe for the whole family to enjoy.

Why Does Turkey Meat Sometimes Stay Pink After Cooking?

Even when turkey is cooked to the proper temperature, the meat around the bones may still have a pinkish hue. There are two main reasons for this:

Myoglobin Causes Redness

Myoglobin is a protein present in turkey muscle that contains iron. This protein is what gives turkey meat its characteristic red/pink color when raw. During cooking, myoglobin changes color from red to tan or gray.

However, higher concentrations of myoglobin exist near the bones. The myoglobin around bones may retain a pink tinge even after thorough cooking due to this higher concentration.

Heat Is Lower Near Bones

The bones act as insulators, so the meat immediately surrounding them tends to heat more slowly. This means the myoglobin near the bones may not get hot enough to fully denature and change color.

So while the outer turkey meat changes from pink to white during cooking, the myoglobin near the bones is somewhat shielded from the heat. This causes the innermost meat to retain a pinkish or red tint.

Is Pink Turkey Meat Safe? How To Tell If Turkey Is Done

As stated earlier, color alone does not indicate whether turkey is safe to eat. You can’t judge doneness just by the color. Turkey can remain pink even when it has reached a safe internal temperature.

To verify proper doneness, a food thermometer is essential. Check the internal temperature of the breast, thigh, and wing areas. Turkey can be safely eaten once it registers:

• 165°F in the thickest part of the breast
• 165°F in the innermost part of the thigh and wing
• 165°F for any stuffing cooked inside the turkey

If the lowest temperature is at least 165°F, your turkey is fully cooked and safe to eat. The USDA states “even if a turkey has reached the proper internal temperature of 165 °F throughout, some areas, such as around bones, may still be pink”. It confirms you can safely enjoy turkey meat that is pink as long as it is thoroughly cooked.

For extra assurance, roast turkey to 180°F in the thigh area furthest from the body cavity. This hotter temperature helps ensure the thigh meat is fully done, but the meat right by the bone may remain pinkish. A temperature of 180°F in the thigh is ideal for well-done turkey.

Summary

• Pink turkey meat does not necessarily mean undercooked meat. Myoglobin causes pinkness, especially around bones.

• Use a food thermometer to determine doneness instead of judging by color. Cook turkey to 165°F minimum.

• Turkey is safe to eat when it reaches an internal temperature of 165°F in the thickest part of the breast, thigh, and wing.

• Allow turkey to rest 15 minutes after roasting before carving to allow temperature to rise further.

• Reheat cooked turkey to 165°F or higher before eating.

• As long as temperature guidelines are met, enjoy your turkey even if portions near the bones are still pink!