When cooking turkey burgers, it’s common to see some pink coloration in the middle even when the meat has been thoroughly cooked. This pink tint can be alarming and make some home cooks wonder if undercooked poultry may pose a health risk. But while seeing pink in beef burgers means they’re underdone, a little rosy hue in turkey patties doesn’t necessarily indicate a problem.
Why are turkey burgers pink?
The pink color in turkey burgers comes from a natural pigment called myoglobin. This protein is what makes muscles appear red and helps them store oxygen. While beef and turkey both contain myoglobin, the pigment concentration varies between the different types of meat. Beef has a particularly high myoglobin content, which is why well-done beef patties turn brown throughout. Turkey, on the other hand, has less myoglobin and less pigment saturation. As a result, the center of turkey burgers can still retain a light pinkish or rosy color even after thorough cooking.
The U.S. Department of Agriculture states that it’s normal for cooked turkey to have this mildly pink tint and says it’s not a sign of undercooking as long as the meat has reached the proper internal temperature (165°F). The pink color may be more noticeable in larger cuts of turkey or when turkey is ground into burgers or sausages. But again, it does not necessarily indicate raw or unsafe meat.
Is it safe to eat pink turkey burgers?
As long as turkey burgers (and all ground turkey) are cooked to an internal temperature of 165°F, they are considered safe to eat according to USDA guidelines. Poultry needs to reach this high internal temperature in order to kill potentially harmful bacteria like Salmonella. At 165°F, turkey is fully pasteurized throughout. So even if the meat still has a rosy glow, those pink spots have been heated enough to destroy illness-causing pathogens.
It’s important to use a food thermometer to verify the internal temperature rather than relying on visual cues. Insert the thermometer into the thickest part of a burger, making sure it’s not touching any bones. The meat should read 165°F on the thermometer before removing turkey burgers from the heat source.
How to prevent pink turkey burgers
If the sight of pink turkey meat is unappetizing or concerning, there are steps home cooks can take to minimize this effect:
- Avoid overworking the meat when mixing – Overmixing ground turkey can break down the proteins, allowing more moisture and oxygen exposure that increases pink coloration.
- Let patties rest before serving – Allowing cooked burgers to rest for 5 minutes after cooking enables juices to redistribute, evening out the color.
- Add binders – Adding breadcrumbs, egg, or other binders to turkey burger mix minimizes pockets of moisture that can cause a pink tint.
- Cook with lower heat – High heat can cause the outside of burgers to overcook while the inside remains underdone. Use medium or medium-low heat for more even cooking.
- Use dark thigh meat – Turkey breast meat tends to appear more pink than leg or thigh meat.
In the end though, a little pink in cooked turkey is not indicative of a safety issue if proper cooking temperatures have been reached. Focus on verifying doneness with a food thermometer for assurance.
How to tell if turkey burgers are done
The most reliable way to determine if turkey burgers are fully cooked and safe to eat is to check the internal temperature in the thickest portion of a patty. Turkey burgers are considered done at 165°F.
Here are some other signs that turkey burgers are fully cooked:
- No translucent or pink appearance in the meat
- Juices from the patty run clear with no traces of pink when pricked
- The meat is firm to the touch throughout
- The interior texture is no longer glossy or moist looking
However, it’s important to note that even when turkey burgers appear brown throughout, they may not yet be cooked to a safe internal temperature. Use a food thermometer to confirm doneness rather than visual indicators alone. Undercooked turkey can potentially cause foodborne illness.
How long to cook turkey burgers
Turkey burgers generally take 8-10 minutes per side to fully cook through to 165°F. However, exact cook times can vary based on:
- Patty thickness – Thicker burgers take longer than thin patties
- Grill or pan temperature – Higher heat decreases cook time
- Precooking or partial cooking – Burgers that are parcooked may have shorter cook times
- Additions – Cheese or other fillings can lengthen cook times
- Doneness preference – Burgers cooked to 165°F take less time than those cooked to higher temps
Be sure to use a food thermometer to accurately determine when turkey burgers have reached a safe 165°F internal temperature. This is more reliable than judging by appearance or checking cook times alone. Flipping burgers halfway through can help them cook more evenly throughout. Allow turkey burgers to rest for 5 minutes before serving to allow juices to redistribute.
Cooking methods
Turkey burgers can be safely cooked using various methods:
Grilling: Grill over direct medium heat, flipping once halfway through. Move to indirect heat if flare-ups occur. Insert food thermometer to ensure 165°F internal temperature.
Pan/Skillet: Cook in an oiled skillet over medium heat, flipping once halfway through. Cook until 165°F internal temp.
Oven: Bake on an oiled baking sheet at 375°F until 165°F internal temperature.
Broiler: Broil 4-5 inches from heat, flipping once, until 165°F. Watch closely to avoid burning.
Always use a food thermometer to check turkey burger doneness for safety. Allow patties to rest for 5 minutes after cooking so juices can absorb for more even coloring and texture.
Are there any health risks?
Properly cooked turkey burgers that reach an internal temperature of 165°F are considered safe to eat according to USDA guidelines. However, undercooked turkey burgers do pose some health risks:
- Salmonella – Raw or undercooked turkey may contain Salmonella bacteria, which can cause food poisoning symptoms like diarrhea, fever, vomiting, and abdominal cramps.
- Campylobacter – This bacteria is also found in raw poultry and can lead to gastrointestinal illness if meat is undercooked.
- E. Coli – Ground turkey may be exposed to E. coli during processing. Thorough cooking is required to destroy the potentially harmful bacteria.
- Listeria – Listeria infection (listeriosis) is a rare but dangerous illness that can be contracted from undercooked turkey.
Proper handling and cooking of raw turkey burgers to 165°F kills these pathogens, making the meat safe to consume. Be diligent about using a food thermometer to verify temperatures.
Should you cook turkey burgers all the way through?
Yes, turkey burgers should always be cooked all the way through to an internal temperature of 165°F as measured by a food thermometer. Only at 165°F can harmful bacteria like Salmonella be fully destroyed.
Any pink color or underdone appearance in turkey burgers may indicate the meat has not yet reached a safe final temperature. Don’t rely on visual cues alone. Use a thermometer to check for doneness, even if no pink color is visible.
According to FSIS guidelines, turkey burgers must reach 165°F for safety and quality. Cooking thoroughly until no longer pink inside doesn’t mean turkey burgers will be dry or overcooked. Allowing the cooked patties to rest before serving gives juices a chance to redistribute for moist, flavorful results.
For food safety, follow these proper cooking practices:
– Use a food thermometer to check internal temperature
– Cook turkey burgers to 165°F or above
– Verify temp in the thickest part of a patty
– Don’t eat undercooked turkey burgers
Thorough cooking offers protection against foodborne pathogens. So yes, turkey burgers should always be cooked until browned through without any pink interior color remaining.
Conclusion
While pink coloration may occasionally be seen in turkey burgers, it does not necessarily indicate undercooked or unsafe meat. Turkey naturally has less myoglobin pigment than beef, so the cooked meat can retain a pinkish tint even when thoroughly cooked to 165°F. Use a food thermometer to verify the internal temperature rather than relying on color alone. As long as turkey burgers register 165°F in the thickest portion, they are considered safe to eat according to USDA guidelines, regardless of color. However, if still visibly pink or not hot enough, keep cooking until the proper internal temperature is reached all the way through. Thorough cooking offers protection against bacteria that could cause foodborne illness. When in doubt, take turkey burgers up to 165°F or above for safety.