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Ahh, my turkey looks blue! Help!

Anonymous
Posted by Anonymous
  • 12 Replies

I've never bought a turkey this small, maybe that had to do with this. Under the skin the meat looks blue/purple! Is that from the brine? Is this okay?

Posted by Anonymous on Nov. 22, 2012 at 10:20 AM
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Replies (1-10):
Anonymous
by Anonymous 1 - Original Poster on Nov. 22, 2012 at 10:32 AM

Bump!

epoh
by The Enzyme Helicase on Nov. 22, 2012 at 10:34 AM
7 moms liked this
It's probably because its not breathing. Blue is an indication of oxygen deprivation.

Give it mouth to mouth, quickly!!
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hautemama83
by Emerald Member on Nov. 22, 2012 at 10:34 AM
Um doesn't sound normal. I've brined plenty of turkeys, big and small they've never turned blue or purple in color.
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RoseBlossom
by on Nov. 22, 2012 at 10:34 AM

pics or it didnt happen :p...in all seriousness i have no idea, i have never cooked a turkey before in my life. 

AjCeCeMom
by Ruby Member on Nov. 22, 2012 at 10:35 AM
Pics!
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notjstasocermom
by Emerald Member on Nov. 22, 2012 at 10:35 AM

can you upload a pic?

rosemagic01
by Ruby Member on Nov. 22, 2012 at 10:36 AM

This made me giggle but knowing CM please don't actually do it. Turkey's are the worst for giving off horrible things uncooked! Wash your hands well after giving it a few chest compressions! 

Quoting epoh:

It's probably because its not breathing. Blue is an indication of oxygen deprivation.

Give it mouth to mouth, quickly!!


Anonymous
by Anonymous 2 on Nov. 22, 2012 at 10:37 AM

This is from the employees or other customers throwing it around in the damn freezer case. It's bruised.

khrisna1978
by Platinum Member on Nov. 22, 2012 at 10:38 AM

Pics please!

sugareemommee
by Ruby Member on Nov. 22, 2012 at 10:41 AM
1 mom liked this

What color should the skin be?

Skin color of raw turkey ranges from off-white to cream-colored. Under the skin, color can vary from pink to lavender-blue, depending on the amount of subcutaneous fat. When testing doneness of cooked turkey, rubbery pink meat and pink juices are a sign that the turkey needs more cooking time. If the turkey has reached an internal temperature of 180° F at the thickest part of the thigh, the juices have no pink color and the meat is tender but has a pink color, it should be safe to eat. The pink color in safely cooked turkey is due to the hemoglobin in its tissues, which can form a heat-stable color. This can occur with smoked, grilled or oven-cooked turkey. See the next question for more information.

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