Overcooked turkey is a common Thanksgiving pitfall, but undercooked turkey may be an even bigger horror show. Luckily, you can fix it fairly quickly.
Cooking the perfect Thanksgiving turkey can be tricky. It’s easy to overcook the bird and dry it out. But undercooking poses even greater risks. Knowing what undercooked turkey looks like is critical to avoid potential foodborne illnesses.
When turkey is not fully cooked to a safe internal temperature, it can harbor harmful bacteria that causes vomiting, diarrhea, and stomach cramps. Don’t let an undercooked bird ruin your holiday feast Read on to learn the telltale visual signs of undercooked turkey and how to cook it properly
How to Identify Undercooked Turkey
Here are the main cues that indicate your turkey is undercooked
Color
Undercooked turkey meat will be pale, pinkish or red rather than golden brown Raw turkey lacks the caramelized exterior of fully cooked turkey.
Texture
Raw turkey meat feels soft, mushy and squishy. Properly cooked turkey has a firm texture.
Juices
Pressing the meat causes red or pink juices to run out instead of clear juices.
Temperature
Use a meat thermometer to check the internal temperature. Turkey is only safe to eat when it reaches 165°F throughout.
Trust your senses too. If the turkey has an unpleasant odor or slimy texture, it is likely undercooked. When in doubt, take the turkey’s temperature in multiple places.
Dangers of Undercooked Poultry
Eating raw or undercooked turkey can lead to foodborne illness. Potential pathogens include:
- Salmonella – Causes stomach cramps, fever, diarrhea
- Campylobacter – Leads to cramping, abdominal pain and diarrhea
- Clostridium perfringens – Results in diarrhea, cramps and gas pain
Consuming undercooked turkey increases your risk of experiencing these unpleasant symptoms. Always cook turkey thoroughly to destroy any bacteria present.
Is Pink Turkey Meat Safe to Eat?
You may notice some pink color in properly cooked turkey. This alone doesn’t necessarily mean it is unsafe. Here’s why turkey can remain pink when fully cooked:
- Chemical changes during cooking
- High natural levels of pigment cytochrome C
- Added nitrites help retain a pink hue
- Younger birds have thinner skin and cook more rapidly
For safety, rely on the internal temperature over color. Use a thermometer to confirm the turkey reaches 165°F throughout. Then you can be confident it is fully cooked and safe to eat.
Checking Doneness of Stuffing
If your turkey is stuffed, check the center of the stuffing as well. Use a thermometer to ensure the stuffing reaches 165°F. Signs of fully cooked stuffing include:
- Golden brown, crispy top
- Firm, moist texture throughout
Undercooked stuffing will be mushy, wet and pasty. As it contains raw egg and other ingredients, properly cooking the stuffing is vital.
How to Fix an Undercooked Bird
Don’t panic if you cut into raw turkey meat. You can still rescue your holiday bird:
- Carve off the fully cooked breast meat and set aside.
- Remove the undercooked dark meat portions.
- Place the undercooked turkey in the oven at 375°F on a baking sheet.
- Reheat until the internal temperature reaches 165°F throughout.
With some extra time and attention, you can ensure your turkey and stuffing are fully cooked through. Never eat turkey that is still pink or raw inside.
Tips for Perfectly Cooked Turkey
Prevention is the best solution. Follow these tips for fail-proof turkey:
- Calculate 15 minutes per pound cooking time at 350°F based on weight.
- Use a meat thermometer to routinely check the internal temperature.
- Let the turkey rest 20 minutes before carving so the temp rises.
- Cook stuffing separately if concerned it may be underdone.
- Start at high heat (450°F) then reduce to evenly cook.
As long as you monitor the temperature and don’t remove it too soon, you can feel confident your holiday bird will be perfectly cooked and safe to enjoy.
Knowing how to spot undercooked turkey by sight, smell and touch helps avoid foodborne illness. If in doubt, use a reliable meat thermometer to check the internal temperature. With vigilance and proper cooking methods, you’ll never have to worry about raw turkey ruining your holiday meal again.
How to salvage an undercooked Thanksgiving turkey: In short
Don’t panic! The perfect bird isn’t out of your reach just yet.
- Carve off the legs and breasts, keeping them as intact as you can.
- Place them on a baking sheet and put them in a preheated oven at around 375ºF (190°C).
- Check your turkey chunks every 15 minutes with a meat thermometer until they hit an internal temp of 165ºF (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. We break down the ins and outs of turkey safety if you miss the mark on your first attempt.
If you carve into your Thanksgiving turkey and discover that the meat is still raw, don’t put the whole thing back in the oven, because it could take a long time to finish cooking. The sides will turn ice cold and your guests will mutiny (or at least finish all the wine before dinner’s ready).
Instead, keep carving:
- Slice off the legs and the whole breasts.
- Place them on a baking sheet, and pop it into an oven you’ve preheated at 375ºF (190°C).
- Check the turkey every 15 minutes until the pieces reach an internal temperature of 165°F (74°C) and the juices run clear.
- Then you can slice the meat, pile it on a platter, and bring it to your grateful guests.
So you got a little distracted by the Macy’s Day Parade, and your turkey’s still looking 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
So unless you want yours to go down in family lore as the Thanksgiving where everyone puked and pooped their pants, you’ll want to avoid undercooking that bad boy at all costs.
What’s the right internal temperature for turkey?
The U.S. Department of Agriculture (who happened to know their turkeys pretty well) recommends cooking poultry to an internal temperature of 165ºF (74°C).
This means that any nasty onboard pathogens waiting to mess with your digestive system won’t be able to survive the cook. 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 part of the thigh closest to the center of the bird
- the part of the wing closest to the center
- the center of any stuffing you’ve used
Holiday Hotline Tip: What If I Carve into an Undercooked Turkey
FAQ
How can you tell if a turkey is undercooked?
Instead, gently remind them that undercooked turkey is squishy and soft with a pallid hue while properly cooked turkey is firm, albeit with the chance of a …Nov 21, 2012
Is it OK if my turkey is a little pink?
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Temperature matters most:Even if a turkey appears slightly pink, it’s safe to eat if the internal temperature is at 165°F.
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Myoglobin is the reason:The pink color comes from a protein called myoglobin in the muscle fibers, which can remain pink even when fully cooked.
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Check the thickest part:When taking the temperature, insert the thermometer into the thickest part of the thigh or breast.
How to tell if uncooked turkey is bad?
Color will also change. With poultry fresh should be pink with sometimes white in the fatty parts. If it turns grayish yellow or just rather pale, then toss it.
What happens if I eat slightly undercooked ground turkey?
Undercooked meat can harbor harmful bacteria such as Salmonella, E. coli, and Listeria.Oct 15, 2024
Can you eat undercooked turkey meat?
According to USDA, if you find that the internal temperature has reached 165°F (74°C) throughout the whole turkey, it’s good to eat even if the juices are pinkish. Undercooked turkey meat will be pale in color and soft and squishy to the touch. Cooked turkey meat is firm when you touch it, not hard or tough like an overcooked turkey.
How do you know if a Turkey is undercooked?
When turkey is not fully cooked to a safe internal temperature, it can harbor harmful bacteria that cause symptoms like vomiting, diarrhea, and stomach cramps Don’t let an undercooked bird ruin your holiday meal Read on to learn the telltale signs of undercooked turkey. Here are the main visual cues that indicate your turkey is undercooked:
How do you cook an undercooked Turkey?
Place the undercooked turkey in the oven at 375°F on a baking sheet. Reheat until the internal temperature reaches 165°F. With some extra time and attention, you can ensure your turkey and stuffing are fully cooked through. Never eat turkey that is still pink or raw inside. Prevention is the best solution. Follow these tips for fail-proof turkey:
What causes undercooked Turkey?
Salmonella: The Culprit Behind Turkey Troubles The main culprit behind undercooked turkey woes is Salmonella, a sneaky bacteria that loves to hang out in raw poultry. This little bugger can cause a range of unpleasant symptoms including: Diarrhea: Get ready for some serious gut-wrenching action.
Can undercooked Turkey make you sick?
An undercooked turkey can be contaminated with a number of bacteria, viruses, germs and other toxins that can make people sick. “The only real guarantee is having a turkey that is free of bacteria after it’s cooked to the appropriate temperature, and for poultry that’s 165°F in your deeper cut of meats. Is it OK to eat turkey that’s a little pink?
What happens if you eat undercooked Turkey?
Consuming raw or undercooked turkey can lead to foodborne illness. Potential pathogens include: Eating undercooked turkey increases your risk of experiencing these unpleasant symptoms. Always cook turkey thoroughly to destroy any bacteria present.