DATE: 11/3/05

CONTACT: Libby Hoyle, (864) 656-5713; lhoyle@clemson.edu

WRITER: Diane Palmer, (864) 656-4741; spalmer@clemson.edu  

Is Pink Turkey Meat Safe?  

CLEMSON -- The color pink in cooked turkey meat raises concerns for many diners and cooks. Most people are wary of pink in fresh pork, so they question the safety of cooked poultry and other meats that have a rosy blush.  

“The color of cooked meat and poultry is not always a sure sign of its degree of doneness,” said Libby Hoyle, Clemson Extension food and nutrition specialist. “Only by using a meat thermometer can one accurately determine that a meat has reached a safe temperature.”

Turkey , fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160 degrees F and higher, according to Hoyle. The meat of smoked turkey is always pink.  

The best way to be sure a turkey - or any meat - is cooked safely and done is to use a meat thermometer. If the temperature of the turkey as measured in the thigh has reached 180 F, 170 F for breast meat and 165 F for stuffing, all the meat -- including any that remains pink -- is safe to eat.  

If a meat thermometer is not available, visual signs of doneness include checking the color of the juices which run when the turkey is pierced with a fork. Juices should be clear, not pink. The meat should be fork tender, and the leg should move easily in the joint.  

For additional food safety information, call your county's Extension office or visit the Home and Garden Information website at: http://hgic.clemson.edu/ .  

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