Overcooked turkey is a common Thanksgiving pitfall, but undercooked turkey may be an even bigger horror show. Luckily, you can fix it fairly quickly.
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.
What’s the right internal temperature for turkey?
The U.S. Department of Agriculture (who happened to know their turkeys pretty well) recommends cooking poultry to an internal temperature of 165ºF (74°C).
This means that any nasty onboard pathogens waiting to mess with your digestive system won’t be able to survive the cook. Sad for bacteria, great for you and the people around your Thanksgiving table.
Check that the temperature has reached 165ºF (74°C) in different parts of the bird, including:
- the thickest section of breast
- the part of the thigh closest to the center of the bird
- the part of the wing closest to the center
- the center of any stuffing you’ve used
How to salvage an undercooked Thanksgiving turkey: In short
Don’t panic! The perfect bird isn’t out of your reach just yet.
- Carve off the legs and breasts, keeping them as intact as you can.
- Place them on a baking sheet and put them in a preheated oven at around 375ºF (190°C).
- Check your turkey chunks every 15 minutes with a meat thermometer until they hit an internal temp of 165ºF (74°C).
- Slice up the turkey, and platter it.
The key is not to put the entire bird back in the oven. But that’s not all there is to it. We break down the ins and outs of turkey safety if you miss the mark on your first attempt.
If you carve into your Thanksgiving turkey and discover that the meat is still raw, don’t put the whole thing back in the oven, because it could take a long time to finish cooking. The sides will turn ice cold and your guests will mutiny (or at least finish all the wine before dinner’s ready).
Instead, keep carving:
- Slice off the legs and the whole breasts.
- Place them on a baking sheet, and pop it into an oven you’ve preheated at 375ºF (190°C).
- Check the turkey every 15 minutes until the pieces reach an internal temperature of 165°F (74°C) and the juices run clear.
- Then you can slice the meat, pile it on a platter, and bring it to your grateful guests.
So you got a little distracted by the Macy’s Day Parade, and your turkey’s still looking a little too… alive. What’s the worst that could happen?
Well, food poisoning, for a start. In 2019. the Centers for Disease Control and Prevention (CDC) sourced a Salmonella outbreak back to raw turkey products. And not only this, but some of these Salmonella strains were also resistant to antibiotics.
Undercooking turkey leaves the door wide open for Salmonella and other pathogens like Campylobacter and Clostridium perfringens. This can lead to the following food poisoning symptoms in you and your guests:
- stomach upset and cramps
- nausea
- vomiting
- runny poops
- a fever
So unless you want yours to go down in family lore as the Thanksgiving where everyone puked and pooped their pants, you’ll want to avoid undercooking that bad boy at all costs.
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