Colorado State University Extension
SafeFood Rapid Response Network

Go to Table of Contents for this issue

Is Pink Turkey Meat Safe?

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Spring 2003

Is turkey that looks pink safe to eat? Yes, if it has been cooked to a temperature of 160ºF in the center. As with hamburger patties, the color of cooked poultry is not a sure sign of doneness. In fact, turkey, fresh pork, ground beef and veal can all remain pink even after cooking to temperatures of 160ºF and higher. And, the meat of smoked turkey is always pink. What causes well-done meat to be pink?

Several factors can be involved. Scientists have found that muscle pinkness may develop as gases in the atmosphere of a heated oven react chemically with the hemoglobin in the meat tissues, giving poultry a pink tinge. Poultry products containing higher levels of myoglobin (the major pigment determining meat color) or the hemo-protein, cytochrome C, in their tissues are more likely to result in a pink tinge.

Also, high levels of nitrates, either in the animal feed or water supply used in the production of poultry, may be a source of the pink color seen. Nitrates are easily converted by naturally occurring microorganisms in meat to nitrites. The pink color of cured meats is due to the presence of nitrites used in the curing process.

The age of the bird may also be a factor. Younger birds tend to show the most pink because their thinner skin and fat layer covering the flesh permit oven gases to react with the flesh.

Lastly, grilling or smoking the meat can promote a pink appearance, particularly on the outer edges of the cooked meat. The meat of commercially smoked turkeys is usually pink because it is prepared with natural smoke and liquid smoke flavor.

The best way to test for doneness of any meat is to use a food thermometer. For turkey, a temperature in the thigh of 180ºF will ensure the meat is safe to eat. For more information, consumers can be referred to www.fsis.usda.gov/OA/pubs/pinkturk.htm or the USDA Meat and Poultry Hotline at 1-800-535-4555.

Source: Is Pink Turkey Meat Safe? FSIS-USDA Fact Sheet. Rev. Oct. 2001. Available at: www.fsis.usda.gov/OA/pubs/pinkturk.htm

Disclaimer: The information available through this Web site is provided as a public service and for educational purposes only. All efforts have been made to ensure the material on this information system is accurate and up to date. However, Colorado State University Extension and SafeFood cannot be held responsible for any circumstances resulting from its use, unavailability, or possible inaccuracy. Also, reference in this Web to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.