How Pink Can Turkey Be and Still Be Safe to Eat?

As Thanksgiving approaches, many home cooks have questions about how to know when the turkey is properly cooked You want to avoid undercooked poultry, but is it possible to overcook it? One of the biggest concerns is the pink color that can appear in parts of the turkey, even when it registers 165°F on a meat thermometer

So how pink can a fully cooked turkey be and still be safe to eat? Let’s take a closer look at what causes the pink color, how to tell if your turkey is done, and when pink turkey is okay to eat

What Causes the Pink Color in Turkey?

There are a few things that can cause a pinkish hue in cooked turkey:

• Myoglobin protein – All poultry contains the protein myoglobin, which remains pink when heated. Darker turkey meat like thighs and legs contains more.

• Smoking – Smoked turkey contains added natural smoke flavors that react with myoglobin to cause a pink tint.

• Brining – A saltwater brine can help turkey retain moisture but may also cause pink coloring.

• Grilling/Smoking – The outer surface of grilled or smoked turkey can turn pink due to reactions with smoke.

• Undercooking – Not cooking the turkey to a safe minimum internal temperature of 165°F means it can still be pink inside.

So in many cases, the pink color does not necessarily mean the turkey is unsafe to eat. It depends on the part of turkey, preparation method, and whether it reached 165°F.

Is Pink Turkey Meat Safe? Key Points

To evaluate if pink turkey is fully cooked and safe, keep these key points in mind:

• A minimum internal temperature of 165°F kills potentially harmful bacteria like salmonella.

• Darker turkey parts, like thighs and legs, will have more pink due to higher myoglobin content.

• Brined, smoked, or grilled turkey can maintain a pink tint even when thoroughly cooked.

• The pink rim around the outer 1⁄2 inch of smoked/grilled turkey is normal and safe.

• Commercially smoked turkey contains added smoke flavoring that causes a pink hue.

• Turkey breast meat should not be pink when fully cooked. If it is, it may be underdone.

• Let turkey rest at least 3 minutes before carving to allow juices to redistribute. The internal temp can raise 5-10°F.

The USDA states that as long as all parts of the turkey register 165°F on a food thermometer, any pink coloring is safe to eat. Still not sure? Keep reading for more ways to assess doneness.

How to Tell if Turkey is Thoroughly Cooked

Using multiple techniques along with a meat thermometer provides the best way to confirm your turkey is fully cooked:

• Temperature – Insert thermometer into the thickest part of breast and thigh, without touching bone. It should read 165°F.

• Color – The turkey breast meat should be white or pale throughout when fully cooked. Thighs and legs will have more pink.

• Texture – Meat should not feel mushy, but be firm to the touch. The juices should run clear with no traces of pink or red when pricked with a fork.

• Time – Whole turkey requires 15-18 minutes per pound at 350°F oven temp. Check at minimum time before removing.

• Cut into it – Slice into the breast and thigh meat in a few spots to visually inspect doneness. Meat near bones take longest to cook.

When in doubt, keep cooking the turkey until it passes all of the above tests. The USDA says it’s not recommended to cook turkey longer than 4 hours total to avoid it drying out.

What About the Pop-Up Timer?

Many whole turkeys come with a pop-up timer that pops when the breast area supposedly reaches 165°F. However, experts caution against relying on this alone to determine doneness for a few reasons:

• The timer is not foolproof and can pop early if brushed against oven walls or rack.

• It only indicates the breast area temp, not thighs/legs.

• It does not account for carryover cooking while the turkey rests.

Use the pop-up timer as a visual cue to start checking your turkey’s temp, color, texture, and internal doneness in multiple areas. For thorough safety, do not depend only on the pop-up timer.

Grilled and Smoked Turkey

As mentioned earlier, grilled and smoked turkey will often have a pink tint on the outer surface due to reactions with smoke and myoglobin. The pink area is usually around 1⁄2 inch deep. This pink ring is safe to eat as long as the internal temperature reached 165°F throughout.

With grilled turkey, the pink will be concentrated on the parts that faced direct heat like the skin-side of turkey breasts. With smoked turkey, the pink color will penetrate deeper and be visible on all surfaces.

As extra insurance, you can sear the grilled or smoked turkey pieces immediately before serving to turn the surface gray-brown again. But this step is just aesthetic – the pink ring does not affect safety.

What If Turkey Parts Are Still Pink?

If your thermometer confirms the turkey has reached 165°F internally but some sections still look pink, it should be safe according to USDA guidance. Remember that natural myoglobin and smoke reactions can cause persistent pink hues in fully cooked poultry.

However, if the pink areas make you uncomfortable, you can take extra precautions:

• Cook longer, checking frequently to avoid overdrying.

• Cut away any remaining pink portions after cooking.

• Do not eat the pink meat if immune-compromised.

• When in doubt, do not eat turkey with pink meat.

You know your turkey best. If it passes all other doneness tests but the pink color still seems suspicious, it’s better to be safe than sorry. When properly cooked to 165°F internally, turkey can be slightly pink but still be safe to enjoy.