Everything to know if you find yourself in a pink poultry predicament.
The color of poultry is not an indicator of its safety to eat, Baker tellsSouthern Living.
The only way to ensure your turkey is cooked thoroughly is ensuring the internal temperature reaches 165 degrees Fahrenheit.
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Once it reads 165 degrees Fahrenheit, it is done, she says.
When it comes to rosy-colored turkey, the only safe bet is to take the internal temperature.
What Causes Well Done Meat To Appear Pink?
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There are a couple of reasons why there might be some pink pigment in fully cooked poultry.
Baker says nitrates may also be causing the pink hue.
Nitrates are commonly used in cured meats and give a pink color, she says.
Why Are White And Dark Meat Of Poultry Different Colors?
The color differences between white and dark meat of poultry is due to the oxygen storing protein, myoglobin.
Myoglobin is in muscle and responsible for carrying the oxygen to cells that need it, Baker says.
Muscles that engage in more activity require more oxygen.
Turkeys spend the majority of their time standing, rather than flying.
Therefore, the thighs and legs are darker as opposed to the breast and wings.
