Page 119 - Turkey Book from Meathead
P. 119
ecause of the speed with which commercial turkey
farms grow their birds, it is not uncommon for there to be red or pink juices in the thigh joints even if the meat is properly cooked. That's because the birds are young and the joint bones have not had a chance to properly harden. If a little red makes you nervous, even if your thermometer is at 165°F, after carving, a minute or two in the microwave should take care of it. For a real eye-opener on why poultry is not done when the juices run clear, click here.
?SECIUJ KNIP RO DER TUOBA TAHW
B
