Turkey crown cooked to temperature but pink juices after resting [duplicate]

I cooked a boneless 1.8kg Turkey crown at 170C (340F) fan for 90 minutes with foil on top to protect the skin from burning. I removed the foil and cooked uncovered for another 30 minutes, this brought the internal temperature to just under 70C (160F). As a precaution, I cooked the crown for a further 30 minutes, bringing the internal temperature up to 72-75C where I probed. The meat has been left to rest wrapped in foil before being refrigerated for consumption the next day. This should bring the meat up to > 75C (165F).

When I went to place it in the refrigerator, the juices on the plate were slightly pink.

Will this be safe to eat cold or if I reheat the slices in a stock to 75C?

food-safety turkey

Best Answer

The color of the “juices” is not an exact indicator of whether food was cooked to/held at a safe temperature. If the thermometer is accurate and was properly placed, then that’s what you should trust.

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Is it OK if turkey juice is pink?

A turkey with pink juices is perfectly safe to eat if the meat has reached 165\xb0F in both the breast and thigh. Check the temperature in both areas, as they can cook at different rates.

Is turkey cooked when juices run clear?

-Pierce the thigh or breast meat that's exposed by the cut skin, in the thickest part. -If the juices run clear, the turkey is cooked through. If they are still pink, return the bird to the oven for a further 20-30 minutes, then try again.

How do I know if my turkey is undercooked?

To find out if your turkey is done without a thermometer, pierce it with a fork in the mid-thigh muscle, explains Nicole Johnson, the co-director of the Butterball Turkey Talk-Line. "When the juices run clear, and no longer reddish or pink in color, it's a good indication that your turkey is done."

Should there be blood in a cooked turkey?

You can also check by piercing the thigh and checking that the juices that come out are clear - if they are pink or contain traces of blood then slightly longer cooking is needed. We suspect that when you carve the turkey you are seeing traces or streaks of red/blood in the meat by the bone.

How to cook our Turkey Crown from frozen | Donald Russell

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