The article explains that pink turkey meat, often seen when carving a roasted bird, can be normal and safe to eat under certain conditions. The USDA confirms that proteins like myoglobin and cytochrome C influence the meat's color. While a slight pink hue is fine, a deep pink throughout or near the bones indicates undercooking. Therefore, using a meat thermometer to check for the safe cooking temperature of 165°F is essential to ensure food safety.
As per USDA guidelines, turkey exhibiting a gentle pink hue can be perfectly safe to eat, due to proteins like myoglobin and cytochrome C.
Relying solely on visual cues for turkey doneness can be misleading; a temperature check with a meat thermometer is essential to ensure safety.
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