Whats up with the pink turkey meat at 161 degrees?
Debbie, If you brined your turkey the meat will have a pink to almost red color next to the bone. I do mine to the 161 degree. I just did a 20 lb last week with the same problem. Remember the carry over cooking time. It will be done. I’ve been brining the turkeys since Alton’s first Turkey show came on. The other day a Chef on Cooking Live is the first time I had ever heard about the pink or redness of the meat. Which I’d worried about for the last couple of years. If you go to 170 dry turkey. On Cooking Live it was stated by Michael Rameno (Chef) that when you brine the turkey the meat will have a red or pink tone. As long as it reads 161 it is done. I found this out from cooking many brined turkeys. Also let it rest with the carry over cooking time.
