Is Pink Turkey Meat Safe? - Food Safety and Inspection Service
Sep 13, 2024 · Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F. The meat of smoked turkey is always pink. Numerous callers to the USDA Meat and Poultry Hotline ...
Turkey Basics: Safe Thawing - Food Safety and Inspection Service
Oct 24, 2023 · Cold Water Thawing. Allow about 30 minutes per pound. First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed.
The Color of Meat and Poultry - Food Safety and Inspection Service
Aug 6, 2013 · Safely cooked poultry can vary in color from white to pink to tan. For safety when cooking poultry, use a food thermometer to check the internal temperature. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Turkey from Farm to Table | Food Safety and Inspection Service
Jul 2, 2024 · If the turkey has reached a safe minimum internal temperature of 165 °F as measured with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast, it should be safe to eat. When there is a pink color in safely cooked turkey, it is due to the hemoglobin in tissues which can form a heat-stable color.
Is Pink Turkey Meat Safe to Eat? - StillTasty
Answer: Not necessarily. Cooked turkey that’s still pink can be safe to eat, says the U.S. Department of Agriculture — but only if the turkey’s internal temperature has reached 165° F throughout. As the USDA points out, it’s not unusual for turkey to remain pink in some areas, even after the poultry has been safely cooked.
Boar's Head Provisions Co. Expands Recall for Ready-To-Eat Meat …
WASHINGTON, July 30, 2024 – Boar's Head Provisions Co., Inc., a Jarratt, Va., establishment, is expanding its July 26, 2024, recall of deli meat products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Color of Cooked Ground Beef as It Relates to Doneness
May 23, 2024 · Persistent Pink Color in Cooked Meat Patties. There are several reasons why ground beef may remain pink at temperatures above 160 degrees F. This phenomenon is primarily associated with the pH and the level of pigment in the meat, as well as the fat content. Normal fresh muscle has a pH ranging from 5.3 to 5.7.
Poultry: Basting, Brining, and Marinating - Food Safety and …
May 20, 2024 · To prepare a brine solution for poultry, add ¾ cup salt to 1 gallon of water, or three tablespoons of salt per quart of water. For best flavor, use sodium chloride-table salt. Add sweetener if desired. Place brining solution in food-grade plastic, stainless steel or …
Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey
Nov 17, 2023 · 20 to 24 pounds 5 to 6 days. Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. In Cold Water.
Rabbit From Farm to Table | Food Safety and Inspection Service
Mar 12, 2024 · Safe Cooking. When roasting rabbit parts, set the oven temperature no lower than 325°F. A 2-pound, cut-up rabbit should take approximately 1 hour to cook. A whole, 2- to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will add approximately 1/2 hour to the cooking time.