After hours of careful preparation, seasoning, monitoring, adjusting, and resting, you’ve got the turkey beautifully golden-browned and you’re already basking in well-earned ooohs from the family.
Is Pink Turkey Safe to Eat?
But when you start to carve the breast, you notice that some of the meat has a pinkish hue. What’s the story? Is it undercooked? Is dinner doomed?
The short answer: As long as the interior was cooked to a safe temperature, pink color in meat is perfectly fine, and you can let the feast proceed.
Read on to discover what makes it pink and why you shouldn’t worry.
Sign up for the Cook's Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.
What Makes Raw Poultry Pink?
Animal muscle naturally contains a few different red-pink pigments.
Myoglobin, a protein that carries oxygen within muscle tissue, is the pigment that’s predominantly responsible for the pink color of raw meat. Myoglobin is heat-sensitive, and it is mostly denatured during cooking, losing much of its color. That’s why we commonly associate pink meat with raw meat.
A more stable pink pigment in muscle is called cytochrome c. Turkeys have more of this pigment than chickens do, and older birds have more of it than younger ones.
Cook's Illustrated All-Time Best Holiday EntertainingAll-Time Best Holiday Entertaining is part of a special series of focused recipe collections showcasing the best of the best, including our favorite recipes for roasting turkey.
Why Can Cooked Turkey Still Look Pink?
Cytochrome c is somewhat less sensitive to heat than myoglobin. When you carve your turkey and find that pink tinge, odds are it’s mostly cytochrome c you see.
But certain factors can stabilize both myoglobin and cytochrome c, so more of the pigment survives the heat of cooking.
As we learned when cooking pork, pigments in meat are sensitive to pH. Meat pH varies according to numerous factors, including how the animal was raised and how it was chilled after slaughter. When the pH of the meat is slightly higher, the pigments are more stable.
Certain nitrogen compounds also have a stabilizing effect on the pigments. One example is the sodium nitrite that’s used to cure bacon and that’s naturally present in vegetables including celery. If your turkey is stuffed with bacon-celery stuffing, that could be a factor in keeping the turkey meat pink.
And according to some sources, nitrogen oxides from gas ovens can permeate the meat and fix the pink color, especially near the surface of thin-skinned birds.
Cook's ScienceWe include 300+ recipes engineered for success, intriguing test kitchen experiments, and full-page illustrations that show you how ingredients get from farm (or sea) to table.
So How Can I Tell If My Pink Turkey Is Safe to Eat?
If your turkey happens to be high in cytochrome c, you’d have to cook it to an internal temperature of at least 220°F to tone down that pinkness, so don’t even try.
As always, the best guideline is to check your turkey in several places with a probe thermometer or an instant-read thermometer, to make sure it has reached the correct target temperature—at least 165°F—throughout.
If it has, you can be certain that it’s fully cooked, and ready to savor.
Start Free Trial
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.