Burgers, tacos, chili, meatballs, lasagna – yep, ground turkey can do it all. We love cooking with ground turkey because this lean protein is just so versatile. And did we mention that it can be a low-fat alternative to ground beef? While we encourage you to get creative and test out turkey’s versatility in your mealtime favorites, there are some specific food safety tips to follow when handling and cooking ground turkey.
Ground turkey can be a healthy, versatile meat option for burgers, meatballs, tacos and more. But proper cooking is essential to prevent foodborne illness. Undercooked ground turkey poses a risk of salmonella, so it’s important to fully cook it to a safe internal temperature.
Here’s a detailed guide to determining when your ground turkey is done cooking.
Why Thorough Cooking Matters with Ground Turkey
Raw turkey may contain salmonella and other harmful bacteria on the surface Grinding the meat mixes these bacteria throughout. Cooking to 165°F kills the bacteria and makes the ground turkey safe to eat.
Undercooked ground turkey can cause symptoms like nausea, vomiting, diarrhea, abdominal cramps and fever within 12-72 hours after consumption. The effects usually last 4-7 days.
So take ground turkey temperatures seriously – use a food thermometer for accuracy and safety. Don’t rely on the meat’s color or cooking times alone.
How to Tell When Ground Turkey is Done
Here are 3 easy ways to determine doneness for ground turkey:
1. Check Internal Temperature
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Insert an instant read meat thermometer into the thickest part of the meat.
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Ground turkey is safely cooked at 165°F.
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If using a probe thermometer, check multiple areas to ensure even cooking.
2. Look for Opaque Color
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Raw turkey is pinkish with a shiny, wet appearance.
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When fully cooked, it will turn opaque white throughout with no translucent spots.
3. Follow Recommended Cook Times
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Pan-fried: 13-15 minutes with frequent stirring
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Turkey burgers: 5-6 minutes per side
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Turkey meatballs: 10-12 minutes to brown, then 5 minutes to simmer in sauce
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Meatloaf: 45-50 minutes at 375°F
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Oven-baked: Around 20 minutes at 350°F
Note: These cook times are only guidelines. Always verify doneness with a thermometer!
What If Your Turkey Still Looks Pink?
It’s normal for properly cooked ground turkey to sometimes have a slight pink tint or pink spots. Factors like nitrates, smoking or marinades can cause a pinkish hue even when the meat has reached 165°F.
So don’t depend on visual color alone – use a thermometer to be 100% sure of doneness.
Is Raw Turkey Safe to Eat?
Raw or undercooked turkey should never be consumed.
Poultry naturally carries salmonella and other bacteria that can only be killed by thorough cooking to 165°F as measured by a food thermometer.
Eating raw or undercooked ground turkey risks food poisoning within 12-72 hours. Symptoms may include diarrhea, vomiting, abdominal cramps, nausea and fever.
Always cook ground turkey thoroughly until it reaches an internal temperature of 165°F. Check with a thermometer in multiple areas to verify doneness.
How to Tell If Raw Ground Turkey Has Spoiled
Check for these signs of spoiled raw turkey:
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Foul odor – should smell fresh with no scent at all
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Grayish or brown discoloration
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Slimy, sticky texture – should feel slightly tacky but not overly wet
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Mold presence – do not cook or eat moldy meat
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Expired sell-by/use-by date
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Improperly stored for over 1-2 days at 40°F or warmer
When in doubt, throw it out! Consuming spoiled turkey can cause severe food poisoning.
Storing Raw Ground Turkey Safely
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Store ground turkey sealed in original packaging or an airtight container.
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Keep frozen until 1-2 days before use.
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Refrigerate at 40°F or below; use within 1-2 days.
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Freeze raw turkey for 3-4 months for maximum freshness.
Proper refrigeration and freezing prevents spoilage and bacterial growth.
Cooking Ground Turkey Thoroughly
Follow these tips for safely cooked ground turkey:
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Form patties no more than 1/2 inch thick for even cooking.
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Use a meat thermometer for accuracy – insert in thickest area.
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Cook on medium-high heat, stirring pan-fried turkey frequently.
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Allow oven-cooked turkey meatballs or loaf to rest 5 minutes before serving.
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Check temperature in multiple spots to ensure it reaches 165°F.
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Let sit for 3 minutes before consuming to allow heat to evenly distribute.
With the right precautions, you can safely enjoy delicious burgers, tacos, meatballs and more made with fully cooked ground turkey. Stay vigilant with thermometer temperatures and storage times. When in doubt, take the temperature again and throw it out if there’s any risk of spoilage.
Ground Turkey Food Safety Tips
Any raw meat – not just turkey – can contain bacteria. Handling and cooking it properly can eliminate the risk of foodborne illness. Following the “Core Four Practices of Food Safety” will help keep you and your crew food safe. By the way, go ahead and keep these tips in mind any time you’re in the kitchen no matter what you’re cooking…
Clean – Wash hands and kitchen surfaces often. Scrub those hands with warm water and soap for at least 20 seconds before and after handling raw meat. Make sure to toss the packaging and sanitize the counter. Not sure of the difference between cleaning and sanitizing? Check out these helpful guidelines from USDA.
Separate – Don’t cross contaminate! Use separate cutting boards, mixing bowls, plates and utensils for raw ground turkey than you use for other ingredients. That plate you used for the raw burgers? Wash it with soap and hot water before placing the cooked burgers back on it or, better yet, grab a clean one.
Cook – Use a digital meat thermometer to verify ground turkey reaches a safe internal temperature of 165°F. To test burgers for doneness, insert the meat thermometer horizontally from the side. Always make sure to test the thickest burger as well! Color is not a good indicator of doneness – go for the temperature instead.
Chill – Safely store any leftovers in airtight containers and refrigerate within two hours of being cooked. Make sure your fridge is at 40°F or below. Discard any food that has been sitting out for more than 2 hours (1 hour if the outdoor temperature is above 90°F).
Click here to dive a little deeper into the Core Four.
Homegrown | How to Tell When Your Turkey Is Done
FAQ
How do you know when ground turkey is fully cooked?
- Use a meat thermometer: This is the most accurate way to determine if your ground turkey is cooked through.
- Target temperature: Aim for an internal temperature of 165°F.
- Don’t rely on color: While the turkey should appear browned, color alone is not a reliable indicator of doneness.
How can you tell if ground turkey is done without a thermometer?
Stick a fork or a paring knife into the thigh. If the juices run clear, it’s done. Better yet, get a thermometer.
What Colour is ground turkey when cooked?
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.
Is it okay if ground turkey is a little pink?
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Use a meat thermometer:The most accurate way to tell if ground turkey is cooked is to use a meat thermometer and ensure it reaches 165°F.
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Pink can be normal:Even when cooked to a safe temperature, turkey can still appear slightly pink.
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Check for other signs:If the ground turkey has a strange smell, slimy texture, or appears significantly discolored (gray, brown, green), discard it.
How do you know if ground turkey is cooked?
Ground turkey is safely cooked at an internal temperature of 165°F. Insert the thermometer into the thickest part of the meat, avoiding bone, fat or gristle. Check the internal color – When raw, ground turkey will be pinkish in color. Once cooked, it will turn more brownish-gray throughout with no traces of pink.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
What does raw ground turkey look like?
Raw ground turkey is a pale peachy-pink color. It has a shiny, glistening appearance, with threads of white fat and cartilage running throughout the meat. It usually resembles a pile of thin peach-colored tubes, depending on the size of the grinder plate. Once the meat is cooked, it turns opaque and white.
Is it safe to cook a ground turkey a bit longer?
Unrendered fat – White bits of fat that have not fully melted signal the turkey needs more cooking time to allow the fat to render. When in doubt, it’s always safer to cook turkey a bit longer. Meat continues to cook slightly even once removed from the heat source. To prevent foodborne illness when cooking with ground turkey:
How long does ground turkey take to cook?
Ground turkey is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. As the meat cooks, it will lose its translucent appearance and turn opaque. Depending on the preparation method, it can take anywhere from 10 to 50 minutes to reach the proper serving temperature.
What is the difference between ground turkey and chicken?
Like chicken, ground turkey has two different meat types: dark meat and white meat. Dark turkey meat comes from the legs and thighs of the turkey while the white meat is primarily from the breasts.