Overcooked turkey is a common Thanksgiving pitfall, but undercooked turkey may be an even bigger horror show. Luckily, you can fix it fairly quickly.
Thanksgiving is a time for family, friends, and of course a delicious turkey. But what happens when you carve into your bird and discover it’s still raw? Don’t worry you haven’t ruined Thanksgiving just yet! With a few simple steps, you can fix an undercooked turkey and still have a delicious meal.
How to Fix an Undercooked Turkey:
- Don’t put the whole bird back in the oven. This will take too long and could dry out the already cooked parts of the turkey.
- Carve the turkey into pieces. This will help the turkey cook more evenly and quickly.
- Place the turkey pieces on a baking sheet.
- Preheat your oven to 375°F (190°C).
- Cook the turkey pieces until they reach an internal temperature of 165°F (74°C). This should take about 15-20 minutes.
- Slice the turkey and serve.
Why You Should Never Serve Undercooked Turkey:
Undercooked turkey can be dangerous to eat, It can contain harmful bacteria that can cause food poisoning Symptoms of food poisoning include:
- Stomach upset and cramps
- Nausea
- Vomiting
- Diarrhea
- Fever
In some cases, food poisoning can be serious and even life-threatening. So it’s important to make sure your turkey is cooked all the way through before you eat it.
What About the Sides?
If your turkey took longer than expected to cook your sides might be getting cold. Here are a few ways to reheat your sides:
- Casseroles and vegetables: Place them back in the warm oven for a few minutes.
- Gravy: Microwave for 30 seconds.
- Mashed potatoes: Place the saucepan of mashed potatoes in a larger pot filled with boiling water. Stir gently and keep warm until ready to serve.
Don’t let an undercooked turkey ruin your Thanksgiving! With a little quick thinking and some simple steps, you can fix the problem and still have a delicious meal. Just remember to always cook your turkey to an internal temperature of 165°F (74°C) to avoid food poisoning.
Additional Resources:
- How to Brine a Turkey and Why You Should: https://greatist.com/eat/how-to-brine-a-turkey-and-why-you-should
- Thanksgiving Recipes That Are Actually Easy (We Promise): https://greatist.com/eat/thanksgiving-recipes-that-are-actually-easy
- The Best Thanksgiving Turkey Recipes: https://cooking.nytimes.com/theme/thanksgiving-turkey
Frequently Asked Questions:
- What is the best way to check if my turkey is cooked?
The best way to check if your turkey is cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone. The turkey is cooked when the internal temperature reaches 165°F (74°C).
- Can I use a pop-up thermometer?
Pop-up thermometers can be helpful, but they are not always accurate. It is best to use a meat thermometer in addition to a pop-up thermometer.
- What should I do if my turkey is still raw after cooking for the recommended time?
If your turkey is still raw after cooking for the recommended time, don’t panic! Simply carve the turkey into pieces and cook them in the oven until they reach an internal temperature of 165°F (74°C).
- Can I reheat leftover turkey?
Yes, you can reheat leftover turkey. However, it is important to reheat it to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- What are the symptoms of food poisoning?
Symptoms of food poisoning include stomach upset, cramps, nausea, vomiting, diarrhea, and fever. If you experience any of these symptoms after eating turkey, it is important to see a doctor immediately.
I hope this information helps! Please let me know if you have any other questions.
What’s the right internal temperature for turkey?
The U. S. The Department of Agriculture, who also happened to be pretty knowledgeable about turkeys, advises cooking poultry until the internal temperature reaches 165°F (74°C).
This implies that the pathogens that are waiting to cause havoc with your digestive system won’t be able to survive the cooking process. 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 thigh portion nearest to the bird’s center
- 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.
- Remove the legs and breasts while preserving as much of them as you can.
- Arrange them on a baking sheet and bake them at approximately 375ºF (190°C) in a preheated oven.
- Use a meat thermometer to check the internal temperature of your turkey chunks every 15 minutes until they reach 165°F (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. If you don’t succeed the first time, we go over the specifics of turkey safety.
Don’t put your Thanksgiving turkey back in the oven if you carve it and find that the meat is still raw because it could take a long time to cook. Your guests will rebel, or at the very least drink all the wine before dinner is ready, and the sides will get extremely cold.
Instead, keep carving:
- Slice off the legs and the whole breasts.
- Arrange them on a baking sheet and place it in a preheated oven at 375°F (190°C).
- Once the turkey reaches an internal temperature of 165°F (74°C) and the juices run clear, check it every 15 minutes.
- Once the meat is sliced, arrange it on a platter, and serve it to your appreciative guests.
You may have been slightly preoccupied with the Macy’s Day Parade, but your turkey still seems 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
Therefore, you should avoid undercooking that bad boy at all costs unless you want yours to become legendary among the family as the Thanksgiving when everyone passed out and pooped their pants.