The past few times I have roasted a turkey, despite lots of thermometer pokes saying it is well beyond done after plenty of time in oven, there is pink right around the leg joint when we cut. I've read that it may happen when the bird is young and that it is safe to eat but it is a bit unnerving, especially with the liquid a bit pink. Tips on what to do?
Bake up a large batch to enjoy through the holidays.
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