Turkey breast still pink
I cooked a “no need to thaw” 6.3 lb bonein frozen turkey breast in a cooking bag on 375 for 2.75 hours and then let it cool (fell asleep) for 3 hours and now I realize it is still pink and under cooked... can I put it back in at 375 for about 30 more minutes to finish cooking and will it be ok to eat?
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***But LIGHT PINK is what my turkey is when it is PERFECTLY COOKED/Still moist inside. 'No pink' translates as overcooked and dry.
p.s. i am not talking about raw here; there should be no blood present, only pale pink juices.