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Turkey carcass safety

g
Gtrgrl78 Dec 26, 2013 05:34 PM

My brother used his new oil less fryer to do a turkey on Christmas. When he carved it the breast were still really pink (no he never uses a thermometer that will be next years present) anyway I took the carcass home after lunch and put it in the fridge (which was 5 hours later) Tonight I pulled the uneaten meat off and boiled the carcass for turkey soup. The meat that is still a tad pink I'm hoping to drop in the soup and cook it that way. Will this be ok?! Any advice on how to proceed?!

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  1. ipsedixit Dec 26, 2013 07:56 PM

    Not giving you any medical or health advice, but if it was *me* I would have absolutely no problem in boiling and cooking as you describe.

    1. greygarious Dec 27, 2013 09:05 PM

      That will be fine, but I'll take the opportunity to recommend equal amounts of turkey stock and beef broth as the liquid for French onion soup. I don't think turkey soup is as good as chicken soup but turkey/beef makes better onion soup than chicken/beef. (I use reduced sodium Better than Bouillon beef base, diluted as per the label.) You could always heat the turkey broth long enough to cook the turkey meat, fish it out, then add the beef broth. I'd use the turkey for turkey salad sandwiches.

      1. c
        Cittafarina Dec 28, 2013 06:26 AM

        The danger zone for time and temperature sensitive food is 41 to 135 degrees. ServSafe rules dictate that foods are supposed to be cooled from 135 to 70 in 2 hours and from 70 to 41 in 4 more hours. Also remember that bacteria produce toxins. You can kill bacteria with heat but you do not remove toxins.

        I would suggest you are probably safe if you're not too far outside the rules and small amounts of toxins will likely not hurt you.

        1. coll Dec 28, 2013 06:35 AM

          If it was fried, and then boiled, and is still pink....it's just the part of the turkey that stays pink. Only the very top of the breast is white after cooking, then there is also pink, and darker meat, located in other areas closer to the bone.

          1. sunshine842 Dec 28, 2013 06:51 AM

            there are a number of threads here talking about how, in modern poultry production, the meat near the bones tends to stay pink even though it's quite well done, because of hemoglobin production in the young birds.

            Either way -- by the time you boil it for a couple of hours, there's no longer any risk of problems with the meat.

            1 Reply
            1. re: sunshine842
              fldhkybnva Dec 28, 2013 01:23 PM

              I cook all meat to temperature and almost always with meat on the bone, the meat near the bone stays pink

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