Is this Turkey done?
Temped at 165 and above everywhere, but when we cut it open there was some redness deep in the breast and in the thigh and the juices were definitely pink. No one got sick. Was there a risk?
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude