Turkey done

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Original poster
Dec 15, 2015
Last night I smoked a turkey. It was just under 11#'s. I followed the lots of butter recipe from Jeff. I used a Mes 30 with the probe. I pulled the turkey at 163 degrees as read for the MES probe placed in the thick breast. Brought the turkey in and put tinfoil on it to rest for 30 minutes.

This turkey was for a New Years meal today so after looking on the wide web I decided to carve it up last night to ensure it would get cool fast. When I carved it up I found red meat and red juice but the legs. Not just the red meat from smoking either.

I finished carving it and put the meat in tinfoil trays and then tossed it in the oven for 40 minutes at 375 degrees.

I took the trays out and all the red was gone. Stuck a thermometer in the legs and it was approx 165-168ish.

Am I safe to bring this bird over to the holiday party?
Yes it is safe. It is not unusual to have a bit of pink at the thigh bone even if at 165. It is basically protein from the bones and not blood or a source of bacteria. The further cooking, or reheating would have elimnated the yuck factor...JJ
Thanks for the reply. I was pretty concerned and almost didn't bring it to the party. Got great comments from the other smokers on the bird. [emoji]128522[/emoji]
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