The color pink in cooked turkey meat raises a “red flag” to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush.
Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing “pink.” To them, it means “unsafe” or “under-done.”
“I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone,” said an Oklahoma caller. “Is it safe?”
“We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldnt eat the turkey because it looked pink,” reported the beleaguered cook from a Wisconsin family.
The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.
To understand some of the causes of “pinking” or “pinkening” in fresh turkey, its important to know first what gives meat its natural color.
Ground turkey is a lean, healthy alternative to ground beef. But knowing when ground turkey is fully cooked can be tricky. Unlike beef, ground turkey changes color as it cooks. So what color should you look for to tell if your ground turkey is safely cooked?
Ground poultry like turkey can turn out a range of shades from brown to pink when cooked. This varied coloration often leaves cooks scratching their heads wondering if their turkey burger or meatloaf is done or not.
To clear up the confusion over ground turkey’s color changes here is a detailed guide on what to expect as the turkey cooks and how to know it has reached a safe internal temperature.
Why Does Ground Turkey Change Color?
Raw ground turkey is a pinkish-red hue due to the myoglobin protein. As turkey cooks, the protein denatures and loses its pinkish pigment. The meat transitions from red to pink to tan/brown shades.
Oxygen, pH levels, added ingredients and doneness all impact the final cooked color. Preservatives like nitrites can also contribute to pink hues.
The leaner the turkey, the more pronounced the color change during cooking. Higher fat content retains more of the raw red color.
So while beef generally reddens when cooked, turkey does the opposite, shifting from red to brown as the temperature rises.
Is Pink Turkey Meat Safe to Eat?
Seeing pink or red spots in cooked ground turkey can set off alarm bells. But minor pink hues do not necessarily indicate undercooking.
Tinges of pink are often simply cosmetic issues rather than safety concerns. Red or pink spots can emerge even when ground turkey reaches well above the 165°F safe minimum internal temperature.
Factors like marinades, rubs and smoke flavorings can react with turkey proteins to cause pink coloring. Acidic ingredients or too much nitrite are common culprits.
As long as all parts of the turkey register 165°F on a meat thermometer, even meat with pink areas is safe to consume. Appearance alone does not determine doneness.
What Color Should Properly Cooked Turkey Be?
Cooks can’t rely on visual indicators like they do with beef where pink means undercooked. Checking temperature is the only way to truly confirm safety. But here are some general color guidelines for properly cooked ground turkey:
- 160°F – Trace of pink but mostly light brown
- 165°F – Light tan, no pink
- 170°F – Golden tan/light brown
- 185°F+ – Brown, with some gray tones
Larger pieces like turkey breasts should register 165°F in the thickest part. For ground meat, sample the center and multiple locations.
Ideally, ground turkey should turn a light brown, tan or golden color all over without any traces of pink once it surpasses 165°F. Pinks and reds are warning signs to double check with a thermometer.
What Visual Cues Indicate Thoroughly Cooked Turkey?
Along with the color, a few other signs will reveal if ground turkey is adequately cooked:
- Firm texture without mushiness
- No visible pink or red
- Juices run clear without traces of blood
Raw turkey will be soft, mushy and even sticky in texture. As it cooks, the texture firms up and becomes crumbly.
Undercooked turkey also exudes runny, blood-tinged juices. Properly cooked meat will release clear broth.
Check that the thickest, innermost parts show these visual markers of doneness along with hitting 165°F.
Why Check Temperature Instead of Color?
The unreliable nature of ground turkey’s color change underscores the importance of using a food thermometer instead of eyesight alone.
Even if the meat is brown, pockets of bacteria can lurk in blind spots. You cannot judge safety by color. Undercooked turkey poses a high risk for food poisoning.
Get in the habit of taking the temperature of ground turkey dishes like meatballs, burgers, meatloaf, casseroles and stuffed peppers.
Insert the thermometer in the thinnest and thickest areas and the middle to catch any cold spots.
For optimal safety, cook ground turkey to 165°F minimum based on thermometer readings rather than color cues.
Cooking Tips for Safely Preparing Ground Turkey
Follow these best practices for cooking foolproof, bacteria-free ground turkey every time:
- Use freshly-ground, not pre-frozen turkey
- Defrost frozen turkey thoroughly in the fridge
- Break up large clumps before cooking
- Preheat pans and cook at medium heat
- Allow 10-15 minutes total cook time
- Check temperature in multiple spots with an instant-read digital thermometer
- Verify 165°F before serving
- Never reheat turkey more than once
Taking these steps helps ensure ground turkey cooks evenly without cold spots where bacteria can survive.
So rely on your thermometer, not your eyes, to tell when ground turkey hits the 165°F safety zone. Cook thoroughly until no trace of pink remains and you will have perfectly safe turkey.
Why is Poultry Lighter in Color Than Beef?
The protein myoglobin is the major pigment found in all vertebrates and can exist in various forms which determine the resulting meat color. The major reason that poultry meat is much lighter in color than beef is that it is dramatically lower in myoglobin. Also, as an animal becomes older, its myoglobin content usually increases. Turkeys today are young — 4 to 5 months old at the time of slaughter.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
The color pink in cooked turkey meat raises a “red flag” to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush.
Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing “pink.” To them, it means “unsafe” or “under-done.”
“I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone,” said an Oklahoma caller. “Is it safe?”
“We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldnt eat the turkey because it looked pink,” reported the beleaguered cook from a Wisconsin family.
The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.
To understand some of the causes of “pinking” or “pinkening” in fresh turkey, its important to know first what gives meat its natural color.
How to Brown Ground Turkey
FAQ
What color is fully cooked turkey?
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Can cooked ground turkey be a little pink?
Is ground turkey supposed to be grey when cooked?