What To Do When the Bottom of Your Turkey is Not Cooked

As Thanksgiving approaches, many home cooks are preparing to roast the star of the holiday meal – the turkey. After hours of preparation, there can be nothing more deflating than carving into your masterpiece only to find that the bottom of the turkey is still raw. Don’t worry, with some quick action you can still save your turkey!

Undercooking the bottom of a turkey is a common mistake for even experienced cooks With such a large piece of meat, it can be hard to gauge accurately if the center is fully cooked But there are ways to remedy the situation without ruining the rest of your perfectly roasted bird.

In this article, I’ll explain some of the main reasons your turkey bottom may be undercooked, how to tell if your turkey is done, steps to take if the bottom is raw, safety concerns with undercooked poultry, and tips to prevent undercooking the bottom of your turkey.

Why the Bottom of Your Turkey is Undercooked

There are a few key reasons why you may cut into your turkey only to find the bottom portion is still bloody and raw

• You didn’t calculate the cook time correctly – Larger turkeys take much longer to fully cook than smaller birds. The general rule is 15-18 minutes per pound for an unstuffed turkey. For a stuffed turkey, allot 18-24 minutes per pound.

• The turkey was not fully thawed – A frozen or partially frozen turkey will dramatically increase your overall cook time. Always make sure your turkey is completely thawed before roasting.

• It was cooked at too low of a temperature – Low oven temperatures may seem ideal, but turkeys need high heat. Cook at 325°F or higher.

• You used an inaccurate pop-up timer – These timers often pop up when the breast is done but before the bottom is fully cooked. Use a meat thermometer instead.

• You didn’t rotate the pan – For even cooking, you should rotate the roasting pan every 30 minutes. This helps circulate the heat.

How to Tell if Your Turkey is Fully Cooked

It can be tricky determining when your turkey is cooked through, especially the bottom and innermost portions. Here are some techniques:

• Use an instant-read meat thermometer to check the internal temperature. The thigh and breast should register 165°F.

• Make sure the juices run clear when you pierce the turkey, not pink or red.

• The thigh meat should no longer be pink when you cut into it.

• Try moving the leg and thigh. There should be no sign of pinkness at the joints.

• Insert a skewer into the thickest part of the thigh. It should come out very hot to the touch after 20 seconds.

What to Do if the Bottom is Undercooked

Don’t panic if you discover the bottom of your turkey is raw while the breast and top portions are fully cooked. Follow these steps:

• Remove any cooked slices and set them aside to keep warm.

• Using a sharp knife, carefully slice the bottom half of the turkey into 2-3 pieces. Avoid cutting into already cooked areas.

• Place these turkey pieces on a sheet pan and return them to the oven. Cook at 400°F until the meat registers 165°F internally.

• Meanwhile, use the oven broiler or toaster oven to quickly reheat and crisp the already cooked breast slices.

• Once the bottom pieces reach 165°F, remove them, let rest briefly, then slice and add back to the platter.

• Pour the pan juices into your gravy and serve! Your turkey is saved.

Safety Concerns with Undercooked Poultry

Eating undercooked turkey comes with health risks you’ll want to avoid. Salmonella and other dangerous bacteria can thrive in raw, uncooked meat. Consuming undercooked turkey may lead to symptoms like:

• Nausea, vomiting, diarrhea
• Abdominal cramping
• Fever and body aches
• Potentially life-threatening infections

Always use a food thermometer when cooking turkey or other poultry to verify it reaches an internal temperature of 165°F. Cook any visibly underdone portions further until no pinkness remains. Don’t take risks with foodborne illness this Thanksgiving.

How to Prevent Undercooking the Bottom of Your Turkey

While your turkey bottom mishap may have been unavoidable this time, you can take steps to avoid undercooking it again in the future:

• Use a meat thermometer and check the temperature in multiple sections, especially the bottom.

• Allow ample cook time based on the turkey’s weight and whether or not it’s stuffed.

• Cook at an oven temp of at least 325°F. Higher heat ensures the inside cooks as quickly as the outside.

• Rotate the pan frequently while roasting so the bottom gets evenly exposed to the oven’s heat.

• Cook your turkey breast side down initially until the thighs reach 165°F, then flip breast side up.

• Tent the turkey with foil if the skin starts to get too brown before the inside is finished cooking.

• Allow the cooked turkey to rest 20-30 minutes before carving so juices redistribute evenly.

With the right techniques and tools, you can serve a perfectly cooked turkey from top to bottom this Thanksgiving. Don’t let an underdone bottom ruin your holiday meal. Follow these tips for foolproof turkey roasting success.

Frequency of Entities:
turkey: 31
bottom: 14
cooked: 12
breast: 5
thigh: 5
thermometer: 5
roasting: 4
pan: 4
undercooked: 4
oven: 4
juices: 3
poultry: 3
raw: 3
foodborne illness: 2
Salmonella: 2
bacteria: 2
health risks: 1
symptoms: 1
nausea: 1
vomiting: 1
diarrhea: 1
abdominal cramping: 1
fever: 1
infections: 1
pink: 1
edges: 1
joints: 1
skewer: 1
sheet pan: 1
broiler: 1
toaster oven: 1
platter: 1
gravy: 1
cook time: 1
weight: 1
stuffed: 1
foil: 1
rest: 1
holiday meal: 1