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Red Turkey?

Mr. and Mrs.Mr. and Mrs. Posts: 3
edited 1:54AM in EggHead Forum
We just did our first Egg project....a turkey. We followed the recipe just like it was written....350 degrees, 15 minutes per pound, indirect heat, etc. we threw in a few hickory chips. Anyway, when I started to cut the turkey at the breast (temp was 170, juices were clear) there was a red color to a depth of about 1/2" below the turkey's skin. This was especially so under the drumstick. Even though it and warm and moist, it just didn't look healthy, so we decided not to eat it. Fortunately this was a small "trial turkey", so no big deal. Anyway, we're really perplexed about the red color. My only thought is that it might be a result of the hickory. Is that possible? Any other possibilities?

Thanx!

Mike and Patti

Comments

  • PharmeggistPharmeggist Posts: 1,191
    Response deleted :whistle:
  • PharmeggistPharmeggist Posts: 1,191
    The above quote I gave you is by Starfish Consulting it is a direct quote. I just copied and pasted. Didn't want to plagerize. Hope this helps. Regards, Pharmeggist

    Link: http://www.starfishcons.com/pages/trkygrll.htm
  • Thanks, Pharm. You described our turkey perfectly! Appreciate your response.

    Mike
  • PharmeggistPharmeggist Posts: 1,191
    No Problem...
    check out the Reference... I had the same thing happen when I cooked whole chickens in the past ;)
  • PharmeggistPharmeggist Posts: 1,191
    ;)
  • fishlessmanfishlessman Posts: 20,921
    the smoke ring can be red, but there will also be red near the bone if the turkey was preveously frozen. get a good therm and learn to trust it
  • stikestike Posts: 15,597
    you can edit a post... click "edit" under your answer and you can alter it easily
    ed egli avea del cul fatto trombetta -Dante
  • You better watch out. I heard the Montgomery police are headed your way now!
  • stikestike Posts: 15,597
    there was a guy here on the forum a while back who's mother in law was saying the turkey was uncooked because of the smoke ring. she couldn't explain how something could be cooked on the inside, but not the outer quarter of an inch. haha

    i was reading some recommendations re: food safety, and almost all had "juices run clear, no pink, etc." god forbid they give an actual temperature. if you can't eat pink meat, how do people convince themselves to eat ham? color is no definitive indication....
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 20,921
    one thing ive found is you can cook the bird to a safe temp but not get that roasted texture yet, some people wont eat that, but it makes THE best turkey salad sandwiches. i pull the birds at 162 breast meat for tday and ive made it enough that everyone is used to it. my only complaint now comes from those that say their family doesnt like smoked turkey so i make two, one in the oven. then they devour the wrong bird, such a waste, but it keeps the peace somewhat
  • PharmeggistPharmeggist Posts: 1,191
    I deleted it.... Thanks for the tip B)
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