Page 118 - Turkey Book from Meathead

remain pink even after cooking to temperatures of 160°F and higher. The meat of smoked turkey is always pink.”
In addition, smoked meat turns pink due to a chemical reaction with the combustion gases and the smoke and the meat.
Click here for more on ideal meat temps. Click here for more on meat science and the thermodynamics of cooking and info on how to order this awesome temperature guide magnet with more than 82 benchmark temperatures (or join our Pitmaster Club and get it for free).