Cooking the perfect turkey for Thanksgiving or Christmas dinner can be tricky. After hours of preparation it’s disheartening to carve into your masterpiece only to find that the bottom of the turkey is still raw and undercooked. But don’t worry – with some quick fixes you can still save your holiday turkey!
Undercooking the bottom of the turkey is a common mistake many home cooks make. With such a large piece of meat, it can be challenging to accurately gauge if the center and bottom are fully cooked through. However, there are techniques you can use to remedy the situation without ruining the rest of your beautifully roasted bird.
In this article, we’ll go over the main reasons your turkey bottom may be undercooked, how to tell if your turkey is thoroughly cooked, steps to take if the bottom portion is still raw, safety concerns with consuming undercooked poultry, and tips to prevent undercooking the bottom of your turkey in the future
Why the Bottom of Your Turkey is Undercooked
There are a few key reasons why you may cut into your roasted turkey only to uncover the bottom part is still bloody, pink, and undercooked:
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You didn’t calculate the cook time correctly – Larger turkeys require much more time to fully and evenly cook than smaller birds. The general guideline is 15-18 minutes per pound for an unstuffed turkey, and 18-24 minutes per pound for a stuffed turkey.
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The turkey was not fully thawed – A frozen or even partially frozen turkey will dramatically increase your total cook time. It’s crucial to make sure your turkey is completely thawed before placing it in the oven to roast.
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It was cooked at too low of a temperature – While low oven temperatures may seem ideal for gentle roasting, turkeys actually require relatively high heat to cook through fully. Try cooking at 325°F or higher.
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You used an inaccurate pop-up timer – Pop-up timers often inaccurately indicate the turkey is finished cooking when only the breast meat is done. The bottom and dark meat often requires more time. Use a meat thermometer instead.
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You didn’t rotate the roasting pan – Rotating the pan every 30 minutes promotes even cooking by better circulating the oven’s heat around the turkey.
How to Tell if Your Turkey is Fully Cooked
Since it can be difficult to discern if the innermost portions and bottom of your turkey are fully cooked, here are some techniques to test doneness:
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Use an instant-read meat thermometer to check the internal temperature in multiple spots. The thigh and breast should register 165°F when finished.
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Verify the juices run clear when piercing the thickest parts of the turkey, not pink or red.
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The thigh meat should no longer be pink when you slice into it.
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Try moving the leg and thigh – there should be no sign of pinkness around the joints.
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Insert a skewer into the thickest area of the thigh. It should feel very hot after 20 seconds.
What to Do if the Bottom is Undercooked
Don’t panic if upon carving your turkey you find the bottom portion is still undercooked while the breast and top areas are fully cooked. Follow these steps to remedy the situation:
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First, remove any cooked slices and set them aside, covered, to keep warm.
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Using a sharp knife, carefully slice the bottom half of the turkey into 2-3 large pieces, avoiding cutting into already cooked sections.
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Place these bottom turkey pieces on a sheet pan and return to the oven. Cook at 400°F, checking often, until the meat registers 165°F internally.
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While cooking the bottom pieces, use your oven’s broiler or toaster oven to quickly reheat and crisp the already cooked breast slices.
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Once the bottom pieces reach 165°F, remove them from the oven, let rest briefly, then slice and add back to the platter to serve.
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Drizzle the turkey pan juices into your gravy and enjoy your rescued turkey!
Safety Concerns with Undercooked Poultry
Consuming undercooked turkey poses health risks to be aware of. Bacteria like Salmonella can thrive in raw, undercooked poultry and lead to foodborne illness. Symptoms may include:
- Nausea, vomiting, diarrhea
- Abdominal cramps
- Fever and body aches
- Potentially life-threatening infections
Always use a food thermometer when cooking turkey, ensuring it reaches the safe minimum internal temperature of 165°F throughout. Cook any visibly underdone portions further until no pinkness remains. Don’t take risks with food safety this holiday season.
How to Prevent Undercooking the Bottom of Your Turkey
While your turkey mishap may have been unavoidable, you can take precautions to avoid undercooking the bottom again:
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Use a meat thermometer and check the temperature in multiple areas, especially the bottom.
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Allow ample cook time based on the turkey’s weight and if stuffed.
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Cook at a minimum oven temperature of 325°F for high heat.
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Rotate the roasting pan frequently for even heat exposure.
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Initially cook breast side down until thighs reach 165°F, then flip breast side up.
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Tent with foil if skin browns too fast before fully cooked.
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Let the cooked turkey rest 20-30 minutes before carving so juices redistribute.
With the proper techniques and tools, you can feel confident serving a perfectly cooked turkey from top to bottom. Don’t let an underdone bottom ruin your holiday meal! Follow these tips for foolproof turkey roasting success.
Frequently Asked Questions
Why is the bottom of my turkey not cooking?
There are a few common reasons why the bottom of the turkey may not be cooking fully:
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Not enough time was allowed for the size of turkey
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Turkey was not fully thawed before cooking
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Oven temperature was too low
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Turkey was not rotated in the oven for even cooking
Why did the bottom of my turkey not cook?
The bottom of the turkey is in direct contact with the roasting pan, where expelled juices can create a moist environment that prevents browning and crisping. This can inhibit thorough cooking. Rotating the turkey and arranging on a rack can promote air circulation for better cooking.
Why is the bottom of my turkey pink?
It’s common for the bottom of the turkey near the bone to appear pink even when thoroughly cooked. Bone marrow can leak hemoglobin that causes a pink tinge. As long as the internal temperature reaches 165°F, it is safe to eat.
How can I tell if my turkey is fully cooked?
Check the internal temperature in multiple spots with a meat thermometer. The thickest part of the breast, thigh, and stuffing should all register 165°F. The juices should run clear and the meat should not be pink.
What should I do if my turkey is undercooked?
Remove the fully cooked breast meat and set aside. Slice off the undercooked bottom half and return it to the oven on a baking sheet to cook to 165°F, checking often. Reheat cooked slices while finishing the bottom.
Can I put my turkey back in the oven if it’s undercooked?
Yes, you can return an undercooked turkey to the oven to finish cooking it through. But only return the still underdone portions, not the fully cooked meat, to avoid overcooking those parts. Cook until 165°F.
With some extra time and temperature monitoring, you can still rescue an undercooked turkey and save your holiday meal. Follow proper roasting guidelines to ensure your turkey is fully and evenly cooked through next time. With the right techniques, you can serve the perfect turkey from top to bottom.
The Problem: The Turkey Is Frozen Solid
The only effective way to thaw a turkey is by submerging it in cold water. Only cold water will keep bacteria from growing out of control. Now by cold, we mean 40 F/5 C. Any warmer and bacteria will grow. Plan on 30 minutes per pound—in short: if you need to get a 22-pound turkey defrosted, you wont be eating it until tomorrow. Since the water temperature can be 40 degrees F, keep it there. Put a thermometer in the water and add warm or cold water to keep the temperature where you want it.
No time to thaw the turkey? It IS possible to cook a turkey that is still frozen. It isnt ideal, but you will be able to save the meal. 1:20
The Problem: Turkey Parts Are Undercooked
You start carving and despite the fact that you were confident that the turkey was properly cooked, it is clear that parts of it are not. If you try to put it back to cook more you will end up with a dry turkey. Well, there is a quick trick to cooking these parts fast without the risk of drying. In a large pot, bring a large amount of broth (chicken, turkey, or vegetable) to a boil and place these parts in the boiling liquid for a few minutes. This will cook the turkey piece quickly and ensure that it is safe to eat. Note that if this is a smoked turkey, the meat might appear pink or reddish. This does not mean it is undercooked. Use the thermometer to verify. The chemical reaction between smoke and protein will cause this coloring and it is perfectly normal.