The wild turkey is a fascinating bird, with its raptor-like feet, coarse and dangling chest beard, and a tendency to challenge everything from lightning to car alarms with its thundering gobble. While all of these are worthy of attention (some of which has been given), perhaps none is more interesting than the ever-changing colour of the bird’s notoriously unsightly head.
You’ve prepared the perfect Thanksgiving turkey, but when you pull it from the oven, something looks off. Instead of a rich golden brown, your bird has taken on unnatural purple and blue hues. So what causes this surprising transformation in cooked turkeys? Let’s explore the science behind purple poultry.
The Chemistry Behind Turkey Color
The natural color of raw turkey comes from a protein called myoglobin. Myoglobin contains iron that gives it a pinkish-red pigment. During cooking, myoglobin usually changes to a grayish-brown color, giving turkey its normal cooked appearance.
However under certain conditions the myoglobin can instead be converted into metmyoglobin. Metmyoglobin has a distinct purple-blue color that makes the meat appear bruised or spoiled. This reaction occurs when the iron in myoglobin is exposed to oxygen, called myoglobin oxidation.
What Causes Myoglobin Oxidation in Turkey?
Several factors during cooking can accelerate myoglobin oxidation, leading to higher metmyoglobin levels and a purple turkey:
- High cooking temperatures above 325°F
- Overcooking for prolonged periods
- Lack of protection from oxygen exposure
- Low nitrite levels
- Acidic conditions (low pH)
How to Avoid Purple Poultry
Knowing what causes the purple pigment allows cooks to prevent it:
- Cook at 325-350°F to control the reaction rate.
- Avoid overcooking for less oxidation time.
- Tent or roast in a bag to limit oxygen contact.
- Add a touch of baking soda to brines to reduce acidity.
- Use nitrites in a brine or rub to inhibit oxidation.
Monitoring temperature and cook time closely are the easiest ways to maintain the right balance and protect the myoglobin
What If It’s Too Late?
If despite best efforts your turkey still emerges purple, all is not lost. Here are some fixes:
- Soak in vinegar water to reduce surface metmyoglobin.
- Coat in a glaze of lemon juice and honey to brighten color.
- Smother with gravy to cover up the hue.
- Slice off just the outer layer if only surface discoloration.
While unappetizing in appearance, properly cooked purple turkey is generally still safe to eat. However, if the meat seems off in other ways, it’s best not to take risks.
Understanding the Science Prevents Problems
With some simple awareness and adjustments, cooks can avoid the dreaded purple poultry phenomenon. While not harmful, it can ruin the aesthetics of a holiday centerpiece. Staying savvy on the science ensures your turkey keeps looking right while tasting great. So embrace the chance to impress guests with your flawless golden bird this Thanksgiving!
What the Colours Mean
Turkeys are anything but easy to hunt, however, their flamboyant nature does provide some key insights into their moods that can help you make better decisions in the woods. As seen in my unfortunate anecdote, head colour is one of the best clues. As the turkey approached, his head was in pale shades of white and blue. These colours typically signal a relaxed bird and are a good indicator that you are well hidden and that the bird is unaware of your presence. These colours are also known to appear pale when the turkey is preparing to mate, an excellent sign if the bird is moving in towards one of your hen decoys. This makes a pale-coloured turkey a welcomed sign for hunters and can allow you to relax and slowly bring you gun to you shoulder.
While the pale coloured head can be reassuring, things can quickly change for the worse, as seen in my situation a few seasons ago. As the bird reached 40 yards and his head began to deepen in colour, I failed to recognize the signal that perhaps could have saved my hunt. Like the blushing of a maddened man, the head of a wild turkey will often flush with red when they feel angry or threatened. For the hunter, this means shutting down your calling or simply pulling the trigger, as the time to do so is surely running out.
Besides head colour, the body language of wild turkeys can also tell you a lot about how they are feeling. Here are a few to look out for when in the woods this season:
Putting:
Putting is a short and sharp call that is used by the turkeys when they are frightened or distressed. This can often sound very similar to the classic cluck sound that hunters try so hard to emanate, however, the sound will be noticeably shorter and sharper. If a bird makes this sound in your presence, you are likely found out and should get a shot as soon as possible. Hunters should also avoid using this call when in the field, adding yelps to the end of your clucks to make sure you are not sending off the warning signal yourself.
Wing Twitching:
Wing twitching is common amongst aggravated birds. If you are using a male decoy, this may not be any cause for alarm. If you are running a solo hen, however, get your work done as soon as possible as this bird is likely preparing to flee.
Head Up:
Since nearly everything in the woods is looking to eat them, turkeys are naturally wary and can often be seen with their head raised in the air as they scan the environment for any signs of danger. This is something that you are likely to come across on nearly every hunt, however, multiple birds raising their heads in sequence can often mean you have been found out.
The Seven-Faced Bird: An Anecdote
The turkey’s ability to change the colour of its head has long been observed by all those who have encountered the bird at close range. In Japan and Korea, this defining feature is represented in the bird’s name, Shichimencho and Chilmyeonjo respectively, translated to English as “the Seven-faced Bird”. While seven faces may be a bit of a stretch, any hunter who has spent time with these birds will tell you that there are at least three: blue, white, and unfortunately red.
I experienced just how fast these birds can make these transitions first-hand a few years ago when hunting spring turkeys in Southern Ontario. The property I was hunting was a small plot of farmland that I have had permission to hunt for most of my hunting career. Since I am the only hunter on the property, save for a few close friends and family members, the turkeys see little hunting pressure and are often at least somewhat cooperative. During this particular season, however, I managed enough clumsy hunts early on to make the birds as wary as I had ever seen them. One of these clumsy hunts, however, resulted in some interesting observations.
I had spent much of the early season working the same big tom that I had run into on opening day, memorable for a lone white-striped tail-feather that sat in the middle of his dark brown fan. Though an impressive nickname for this bird would fit well in this part of the story, Jack White (AKA Elephant, AKA some other White Stripes related nickname) unfortunately remained nameless while I was hunting him.
Early in the second week of the season, after countless days of listening to him gobble in distant fields, the pale blue head of the familiar turkey emerged from the woods as he and his white-striped fan began strutting across the field, b-lined towards my decoys. After a few curious pauses from the bird and a few more clucks from my mouth call, the tom was finally approaching shooting distance, his head still in dull yet glorious shades of white and blue. As the bird reached 40 yards, I watched him pause, head raised and its colour starting to deepen in bold shades of red. Thinking nothing of it and wanting to see more of this bird before I pulled the trigger, I sent out a few more clucks to bring him within my preferred range of 30 yards. As soon as the sound left my lips, the tom’s now dark red head lowered and he began sprinting across the field, not to be seen until mid-May when I finally managed to take him.
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FAQ
Why is my turkey meat purple?
What factors affect the color of meat and poultry? Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn’t circulate in the blood but is fixed in the tissue cells and is purplish in color.
What are the signs of a spoiled turkey?
Some people I know go longer than that without any issues, however. Signs that the turkey has gone bad: Surface of the meat has discoloration or sliminess Smells off Tastes off (only try to taste a small piece after making sure the turkey looks and smells OK) If it looks, smells, and tastes OK, it is probably fine.
Is slightly pink turkey ok to eat?
Yes, a little pink is fine (happens with turkey and chicken both)–you’ll just want to make sure that the thigh meat looks firm and cooked, not soft or raw still.
Why do turkey’s heads turn purple?
When a male turkey is excited, his head will turn blue. When he is feeling stressed, his head will turn bright red.Nov 14, 2018
Why is my turkey blue & purple?
Age: Younger turkeys typically have less fat, resulting in a more bluish appearance compared to older birds with thicker fat layers. Diet: The feed given to turkeys can also influence their skin color. For instance, marigolds in the feed can contribute to a yellowish hue. Is Blue or Purple Turkey Safe to Eat? Absolutely!
Why does my Turkey have a bluish tinge?
Breed: Different turkey breeds have varying skin pigmentation, with some naturally exhibiting a bluish tinge. Exercise: Turkeys that have more freedom to roam and exercise tend to have less fat under their skin, making the bluish cast more prominent.
Why does meat have a purple color?
When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color.
Is it safe to eat a blue or purple Turkey?
As long as your turkey is fresh and cooked properly, it’s perfectly safe and delicious to enjoy. So, the next time you encounter a blue or purple mark on your raw turkey, don’t panic – it’s simply a sign of its unique characteristics and poses no threat to your culinary adventure.
Why do turkeys look pale?
Additionally, these hues are known to appear pale when a turkey is getting ready to mate, which is a great indicator if the bird is approaching one of your hen decoys. Because of this, hunters should welcome a pale-colored turkey, which can help them unwind and gradually raise their gun to their shoulder.
Why does raw poultry turn yellow?
Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and/or diet. Younger poultry has less fat under the skin, which can cause the bluish cast, and the yellow skin could be a result of marigolds in the feed. 12. What causes the differences in color of raw ground poultry?