melissel
03-30-2008, 08:05 PM
I need help from all you experienced chefs out there, because I have NO experience at all with turkey.
I cooked this 7-pound, bone-in turkey breast for dinner, which I've only ever made before in the crockpot. The timer popped out, and the meat thermometer read 180 fairly deep into the breast (not touching the bone), but now that I've cut away a good portion of the side, I can see that the bottom half inch of meat is very, very moist and a little pink (but there's a pink line around the whole surface of the breast :confused:). It's clearly totally cooked in the middle. Is it possible the bottom is wet because of all the breast juices flowing downward? The liquid at the bottom of the plate is brownish, because I covered the thing with oil and garlic and spices, so it's impossible to tell what colors the juices were running.
Yikes! I'm totally afraid of food poisoning from this thing. Does anyone know if this is normal for turkey?
TIA!
I cooked this 7-pound, bone-in turkey breast for dinner, which I've only ever made before in the crockpot. The timer popped out, and the meat thermometer read 180 fairly deep into the breast (not touching the bone), but now that I've cut away a good portion of the side, I can see that the bottom half inch of meat is very, very moist and a little pink (but there's a pink line around the whole surface of the breast :confused:). It's clearly totally cooked in the middle. Is it possible the bottom is wet because of all the breast juices flowing downward? The liquid at the bottom of the plate is brownish, because I covered the thing with oil and garlic and spices, so it's impossible to tell what colors the juices were running.
Yikes! I'm totally afraid of food poisoning from this thing. Does anyone know if this is normal for turkey?
TIA!