Usually, were all for a medium-rare burger with a bright pink center — that is, unless its made from poultry. When it comes to turkey burgers, the cooking process requires more caution. Its essential to keep a close eye on the patties and their internal temperature so you can grill them completely, yet without drying the meat into sawdust.
The ideal temperature for ground turkey is 165 degrees Fahrenheit, according to the USDA. Once the meat crosses this threshold, bacteria like salmonella should die off. A meat thermometer is very helpful for a precise reading and determining if the burger is ready. But, in terms of visual cues, the meat should no longer have any signs of pink and — if youre cooking the burger in a pan — itll probably have a browned exterior. Just like with other meats, the patties will undergo a small amount of carryover cooking, so allow the meat to rest and relax before serving.
Unfortunately, turkey burgers get a bad reputation for being dry, and a fear of overcooking the meat doesnt help this issue. But, checking the internal temperature alleviates any temptation to undercook the meat. When cooking on the stove or a hot grill, this should take about five minutes per side.
Turkey burgers have become an increasingly popular alternative to traditional beef burgers. With less fat and calories, turkey offers a healthier take on the classic American dish. However, cooking turkey properly can cause confusion for some home cooks. Specifically, many people wonder if it’s safe to eat turkey burgers that are still slightly pink inside.
In this article we’ll explore the reasons why your turkey burger patties may retain a pinkish hue even when thoroughly cooked. We’ll also provide tips on how to ensure your turkey burgers are fully cooked and safe to eat.
What Causes the Pink Color in Turkey?
To understand why turkey sometimes stays pink, you first need to understand what gives meat its color. The natural pigment myoglobin is responsible for the red and pink shades found in beef and turkey. This protein stores oxygen in muscle cells, which gives meat its usual coloration.
When meat is cooked, the myoglobin starts to denature and change color. Beef turning from red to brown is the most obvious example of this. With turkey and other white meats, the color change is more subtle, shifting from pink to white.
However, myoglobin doesn’t denature instantly at a single temperature It’s a gradual process that can leave some shades of pink behind, especially in the center of thicker cuts of meat Smoking meat also leads to a pink color due to reactions between myoglobin and smoke compounds.
So in many cases, a pinkish tinge in cooked turkey is perfectly normal and not necessarily an indicator that the meat is undercooked. As long as the proper internal temperature has been reached, texture and juiciness are better ways to determine doneness than color.
Is Pink Turkey Meat Safe to Eat?
The USDA recommends cooking turkey burgers and ground turkey to an internal temperature of 165°F to eliminate the risk of foodborne illness. At this temperature, any potentially harmful bacteria are killed off.
Some people claim that turkey is safe to eat at lower temperatures, such as 155°F or even less. However, this puts you at risk of contracting a foodborne illness. Salmonella and E. coli are common concerns with poultry.
So as long as your turkey burgers have reached 165°F internally, they should be safe to eat regardless of whether they still have a pink tinge. Use a high-quality meat thermometer to verify the internal temperature, inserting it into the thickest part of the patties.
If properly stored and handled, fresh turkey meat is unlikely to have any harmful bacteria before cooking. Proper cooking then kills any pathogens that may be present. The pink color remaining is merely the natural myoglobin pigment rather than an indicator of rawness.
What About Smoked Turkey Burgers?
Smoking is an extremely popular preparation method for turkey burgers, as the smoky flavor pairs wonderfully with the mild meat. However, smoked turkey almost always retains a pink or rosy hue even when fully cooked.
This persistent pink color happens because smoke contains many chemical compounds, including nitric oxide. As the turkey cooks in a smoky environment, nitric oxide binds to the myoglobin, forming what is called nitric oxide myoglobin. This resulting pigment remains pink or reddish despite exposure to adequate heat.
So if you smoke your turkey burgers and they turn out pink, don’t panic. The color is perfectly normal for smoked turkey meat and does not mean it’s undercooked. Just be diligent about verifying the internal temperature with a thermometer.
Handling and Storing Considerations
Proper handling and storage are key to keeping turkey burgers safe before they hit the grill or stovetop. Here are some tips:
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Store ground turkey on the bottom shelf of your refrigerator at 40°F or less. Use within 1-2 days of purchase.
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Separate raw turkey from other foods to prevent cross-contamination. Never place cooked turkey back on the same plate or wrap used for raw meat.
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Thaw frozen turkey burgers safely in the refrigerator, cold water, or the microwave. Never thaw at room temperature.
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Wash hands, utensils, and surfaces with soap after they come in contact with raw turkey.
Following food safety best practices when preparing turkey burgers reduces the likelihood of bacteria being present in the first place. However, thoroughly cooking to 165°F will kill any pathogens that may have remained.
Other Tips for Cooking Turkey Burgers
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Pre-heat your grill, pan or other cooking vessel before adding the turkey burgers. Achieving a high enough temperature is crucial.
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Flip the patties only once during cooking. Constant flipping can prevent them from reaching the proper internal temperature.
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Allow burgers to rest for 5 minutes after cooking before serving. The temperature will rise slightly as they rest.
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Resist the urge to press down on turkey burger patties as they cook. Doing so pushes out the juices, resulting in a drier texture.
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Add a very small amount of baking soda (1/4 teaspoon per pound of meat) to ground turkey before forming patties. This can help retain moisture.
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Be extra vigilant about doneness when cooking turkey burgers thicker than one inch. The centers take longer to cook through.
As long as you follow proper food safety precautions and use a meat thermometer to confirm doneness, you can enjoy your turkey burgers even if they have a persistent pinkish hue. The residual color is normal and not an indication of undercooked meat. Just think beyond pink when evaluating turkey burgers, relying instead on reaching 165°F and the texture of the meat. With the right techniques, you’ll master grilling or cooking stovetop turkey burgers that are perfectly safe to eat.
Add more moisture to turkey burgers for the best results
Although closely measuring the temperature of your turkey burger will help avoid under- or overcooking the meat, there are other techniques to protect the lean protein. Start by adding moisture to the patties to further help them from drying out. Ground turkey usually has less fat than ground beef, which is why it benefits from the addition of extra ingredients and a blend of different parts of the bird. Dark meat tends to have more flavor and lipids, so — if youre making them from scratch — try to use a blend of dark and white meat, or all dark meat, to achieve a more durable and tasty burger.
The water content of fresh produce can also become an advantage for turkey burgers. Consider stirring in grated onion, as well as juicy chopped mushrooms or zucchini, to deliver sweetness and even more liquid content. Or, borrow a trick that prevents dry turkey meatballs and add eggplant or yogurt. A spoonful of mayo can also revive the lean meat and add extra fat. If the mixture gets too sticky, place the portioned patties into the fridge for a few hours or freezer for a half-hour to firm it up.
While summer begs for dazzling cross-hatch grill marks, you may find the meat easier to control in the oven or on the stovetop. Rather than fighting unruly flare-ups and varying temperatures, you can prepare the patties on high heat on a grill pan or add it to a buttery skillet and baste them while they sizzle.
Is it OK to eat a turkey burger a little pink?
FAQ
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