A hint of pink in your Thanksgiving turkey doesn’t automatically mean it’s underdone. Natural pigments in the meat can hold their color even after the turkey is safely cooked. To be sure your bird is ready, skip the guesswork and go by temperature—165°F throughout means it’s safe and juicy. Trust your thermometer, not the color on the plate. Learn more: https://cooks.io/4oUeuRg | Cook's Illustrated
1:14
A hint of pink in your Thanksgiving turkey doesn’t automatically mean it’s underdone. Natural pigments in the meat can hold their color even after the turkey is safely cooked. To be sure your bird is ready, skip the guesswork and go by temperature—165°F throughout means it’s safe and juicy. Trust your thermometer, not the color on the plate. Learn more: https://cooks.io/4oUeuRg | Cook's Illustrated
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Cook's Illustrated on Instagram: "Ever cut into your turkey and found it’s still a little pink? 🦃⁠ Before you panic, @chef.eric.explains has the science to set you straight.⁠ ⁠ Turns out, that blush isn’t always a sign of undercooking. Natural pigments and harmless reactions can keep even a fully cooked bird looking rosy.⁠ ⁠ The real indicator of doneness? A thermometer that reads 165°F. Always trust the temp, not the color."
1:14
Cook's Illustrated on Instagram: "Ever cut into your turkey and found it’s still a little pink? 🦃⁠ Before you panic, @chef.eric.explains has the science to set you straight.⁠ ⁠ Turns out, that blush isn’t always a sign of undercooking. Natural pigments and harmless reactions can keep even a fully cooked bird looking rosy.⁠ ⁠ The real indicator of doneness? A thermometer that reads 165°F. Always trust the temp, not the color."
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