Is Pink Turkey Meat Safe?

[seek10]

My baked turkey in freezer over the days became more pinkish. I was wondering whether it is safe or not. USDA says it's fine. some sites says it could be under cooked.

http://www.fsis.usda.gov/factsheets/Is_Pink_Turkey_Meat_Safe/index.asp

Natural Presence of Nitrites.
Nitrites are commonly used to produce a desired pink color in traditionally cured meats such as ham or bologna. So it follows that the natural presence of nitrates and nitrites, either in the feed or water supply, used in the production of poultry are a factor in nitrite levels in the birds.

did any body observed this ?.

 

[3DStudent]

Hmm, I always thought that pink meant undercooked. But you said that it "became more pink" so I guess it was the freezing that did it. The website gives a few reasons why pink turkey meat may not be a thing to worry about. That's news to me too, because I would have had a suspicious look at a turkey that got pinker. I'm guessing that as long as you think it was cooked to 165 °F throughout, then the pinkness is not due to undercooking.

 

[seek10]

Hmm, I always thought that pink meant undercooked. But you said that it "became more pink" so I guess it was the freezing that did it. The website gives a few reasons why pink turkey meat may not be a thing to worry about. That's news to me too, because I would have had a suspicious look at a turkey that got pinker. I'm guessing that as long as you think it was cooked to 165 °F throughout, then the pinkness is not due to undercooking.

350F for 30 to 40 minutes is more than needed, I thought.