Turkey Cooking - Frequently Asked Questions

Q. Is pink turkey meat safe?

Many people are alarmed when seeing "pink" meat does this mean it is unsafe or under-done?

"I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone" said a local resident. "Is it safe?"

A. The colour of cooked meat and poultry is not always a sure sign of its degree of thorough cooking. Only by using a meat thermometer can you accurately determine that meat has reached a safe temperature. Turkey can remain pink even after cooking to temperatures of 75°C and higher but the juices must be clear. The meat of smoked turkey is always pink.

Q. I didn't realise I was not supposed to leave the turkey on the counter to thaw. Will it be OK to use?

A. Next time, thaw the turkey in the refrigerator so it stays safe. In your case, if the turkey is still cold to the touch and smells OK, it should be fine. Be sure to cook it properly - use a meat thermometer to check for thorough cooking (above 75°C).

Q. Can turkeys be roasted overnight at a low temperature?

A. We do not recommend roasting a turkey at a temperature lower than 180ºC where harmful bacteria can thrive.

Q. Can I partially roast my whole turkey the day before and complete the roasting just before the meal?

A. From a food safety standpoint, the |Environmental Health & Licensing Division does not recommend partially roasting a whole turkey. Partially cooked meat and stuffing are ideal mediums for bacteria growth.

Q. We forgot to put the turkey away after dinner and it has been sitting out all night. Can we still eat it?

A. No. Hazardous bacterial growth may have developed at room temperature after that length of time.

Q. You hear so much about salmonella poisoning these days. How can I be sure my family will not get it?

A. Firstly, raw poultry should always be refrigerated at 8ºC or below. Secondly, it should be cooked properly to internal temperatures of 75ºC in the breast and the thigh. Wash all counters, utensils, and surfaces that come into contact with the raw turkey and it's juices with hot, soapy water, and if possible use an antibacterial spray afterwards.

Q. Our turkey is done and we are not planning to eat it for a while. What should we do?

A. Remove the turkey from the oven. Cover with foil and clean towels to hold in the heat. If it will be a few hours before you eat the turkey, remove it from the oven and cool the oven down to 65-90ºC. Cover the turkey with aluminium foil and keep it in the warm oven until you are ready to eat it. It will be less juicy than if it had been served on time, but it will be safe to eat. Keep the holding time of the turkey to a minimum, we recommend eating it within 2 hours of cooking.