The color pink in cooked turkey meat raises a “red flag” to many diners and cooks. They are conditioned to be leery of cooked fresh pork that appears pink; they also wonder if cooked poultry and other meats with a pink blush are safe.
Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing “pink. ” To them, it means “unsafe” or “under-done. “.
An Oklahoma caller stated, “I cooked my turkey until it was done according to the directions, but when I sliced the breast meat, it was still pink near the bone.” “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. The only reliable way to ascertain whether poultry has achieved a safe minimum internal temperature of 165 °F throughout the product is to use a food thermometer. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.
Prior to delving into the reasons behind “pinking” or “pinkening” in fresh turkey, it’s critical to understand what naturally color meat.
If you’re like many home cooks, you might have experienced the surprise of seeing pink juices flowing from your cooked turkey even after reaching an internal temperature of 170°F. This can be alarming but don’t worry, it doesn’t necessarily mean your turkey is undercooked or unsafe to eat. Let’s delve into the reasons behind pink juice and understand when it’s a cause for concern.
Why Does Cooked Turkey Sometimes Have Pink Juice?
Several factors can contribute to pink juice in cooked turkey:
- Myoglobin: This protein, responsible for giving muscles their color, can remain pink even at safe cooking temperatures. This is more common in dark meat like the thighs and drumsticks, which have higher myoglobin content.
- Residual Blood: Even after thorough cooking, some residual blood may remain in the turkey, especially near the bone. This blood can also appear pink.
- Brining: Brining your turkey can introduce additional moisture and color, potentially causing pink juices even after cooking.
- Smoked Turkey: Smoked turkeys often have a pink tinge due to the smoking process, which doesn’t affect safety.
Is Pink Juice in Turkey Safe to Eat?
In most cases, yes, pink juice in cooked turkey is safe to eat. The USDA states that as long as the internal temperature of the turkey reaches 165°F throughout, it is safe to consume. The pink color doesn’t necessarily indicate undercooked meat.
However, there are a few exceptions to this rule:
- If the pink juice is accompanied by a foul odor or slimy texture, it’s best to discard the turkey. This could indicate spoilage or bacterial contamination.
- If you have any doubts about the safety of your turkey, it’s always best to err on the side of caution and discard it.
Tips for Avoiding Pink Juice in Turkey:
- Cook the turkey to the proper internal temperature of 165°F. Use a reliable meat thermometer to check the temperature in the thickest part of the thigh and breast.
- Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, reducing the amount of pink juice released when carving.
- Consider using a different cooking method. Roasting at a lower temperature for a longer period can help reduce the pinkness in the juices.
Remember, the color of the juices is not always a reliable indicator of doneness. Always rely on a food thermometer to ensure your turkey is cooked to a safe internal temperature.
Additional Resources:
- USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/turkey-food-safety
- Food52 Hotline: https://food52.com/hotline/1881-turkey-cooked-to-170-and-rested-juices-are-running-clear-but-pink-juices-coming-from-cavity-unde
Enjoy your delicious and safely cooked turkey!
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. They are conditioned to be leery of cooked fresh pork that appears pink; they also wonder if cooked poultry and other meats with a pink blush are safe.
Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing “pink. ” To them, it means “unsafe” or “under-done. “.
An Oklahoma caller stated, “I cooked my turkey until it was done according to the directions, but when I sliced the breast meat, it was still pink near the bone.” “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. The only reliable way to ascertain whether poultry has achieved a safe minimum internal temperature of 165 °F throughout the product is to use a food thermometer. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.
Prior to delving into the reasons behind “pinking” or “pinkening” in fresh turkey, it’s critical to understand what naturally color meat.
Why Are White & Dark Meat of Poultry Different Colors?
The main cause of meat’s pink, red, or white coloration is oxygen-storing myoglobin, which is found in muscle cells and holds onto oxygen from the blood until the cells require it. The amount of oxygen used by birds can be correlated with their overall activity level in part because muscles that are used frequently and vigorously, like the legs, require more oxygen and can store more of it than muscles that require less oxygen. Turkeys spend a lot of time standing still and rarely, if ever, taking flight, so their legs are dark and their wings and breast muscles are white.
Pink Turkey Meat 101
FAQ
Is turkey safe to eat if it’s pink?
Why is there red juice in my turkey?
What is the pink stuff in turkey?
What is the pink goo in turkey?
Are pink juices in a Turkey safe to eat?
Pinkish juices in a turkey can be normal and don’t necessarily mean your turkey is undercooked. Yep, the color of the turkey’s juices doesn’t translate to safe or unsafe eating. It might surprise you, but even if the juices turn from a raw-meat pink to a clear color as the bird cooks, it’s no guarantee that it’s cooked thoroughly.
Is it safe to drink pickle juice?
Drinking pickle juice is safe, especially if prepared at home. Depending on how it is prepared, it may ccontain fiber and probiotics with beneficial health effects.
Is Turkey juice safe to eat?
FACT: “Color is not an indicator of safety or doneness,” Chapman said. Turkey juices do change from raw-meat pink to a clear color as the bird cooks, but that doesn’t equate with safe eating. “That isn’t necessarily the temperature that the pathogens are killed at,” Chapman said.
Should Turkey be pink when cooked?
No, turkey should not be pink when cooked. The USDA Food Safety Inspection Service (FSIS) recommends that turkey be cooked to an internal temperature of 165 degrees Fahrenheit. This will ensure that all bacteria are killed and that the turkey is safe to eat. Why is turkey pink when cooked? There are a few reasons why turkey may be pink when cooked.