Help! I'm baking a turkey, and the thermometer reads 165 in thickest breast part, but some parts still raw!

Question

I'm baking a turkey for the first time, and I followed a quick "2 hour" recipe. The only thing is, its supposed to be done, and the the meat thermometer reads 165 in the thickest part of the breast and the top is nicely browned, but the juices in the cavity are blood tinted and some parts of the turkey are still visibly raw when I poke it with a fork. I cooked it unstuffed and uncovered, at 475 degrees, and its a small turkey. Anything I could do to fix this? Should I lower the temp and keep cooking it? Help please!

Please don't give me a new recipe, just something I can do to save the one I'm already cooking...

Answer 1

Obviously you've learned that the quick cooking method doesn't work. I agree with the answer above, put foil over it or at least the parts that are done and brown, turn the oven down although I would go with 225 and continue to cook. Not sure how long it will take but obviously until the juices run clear.

Answer 2

I cooked mine fast, however during the first 30 min. I baked it at 500 degrees then turned it down to 350 for another hour and a half. When the turkey came out it had some juices my husband was afraid was blood, but we took the temp in the legs and breast and everything was good. The turkey just was that juicy because slow cooking it dries it out and we did it this way. If you are really afraid it's not done, cook it a little longer... If the temp. checks, though it should be alright. Good luck!

I just read a lot of other peoples answers, and do not throw your recipe away. There is nothing wrong with cooking it this way, it tastes waaaay better than a turkey thats been in a hot oven all day. Here's the recipe I followed, brining is the key. I know this won't help now, but maybe you can learn from it. http://www.recipezaar.com/9954
Also, if you look it up on Food Network.com you can watch the Alton Brown videos explaining how this works.

Answer 3

I have used this recipe several times and I love it. Did you test your oven temp with a oven thermometer? (Your oven may not be really at 475), Are you sure that the thermometer in the turkey is working properly. It is natural that the juices should still be slightly pink. The turkey will continue to cook after you remove it from the oven. I don't understand how some parts could be raw if the thickest part (the breast) is at 165. Here is what I would do: If you have cooked the turkey for two hours and you are sure that both of your thermometers work, then I would take the turkey out of the oven. Let it sit for 20-25 minutes like the recipe says. When you start to carve it, if parts like the legs or wings are still rawer that you like, put them in the microwave to finish.

Answer 4

First baste the bird and cover with foil. Lower the temp to 350 and keep cooking. Put the thermometer in the thickest part of the thigh but dont have it touching the bone. Also rotate you turkey in the oven, sometimes temps differ from front to back. good luck

Answer 5

No blow torch needed, drop that heat to 325-350, cover your bird with a tent of foil, place your thermometer in the thickest part of the thigh without hitting bone, 175 reading, the next time you want Turkey the "quick way" is go to a restaurant, hope this helps, now stop panicking

Answer 6

First, lower your temp to 350. if you can baste the turkey from time to time, do so to retain moisture. always take the temp. reading of a turkey from the thickest part of the Thigh not the breast. thigh takes longest time to cook and is best indicator of doneness. next time, try cooking the bird in a roasting pan with a lid to retain moisture and use the natural steam from turkey to speed cooking up. when turkey is done this way, you can tkae off lid, turn heat up and brown off the skin. hope this helps.

Answer 7

475 is too high unless you are just browning it at the end or beginning of cooking time. Flip the whole thing over so the breast is at the bottom of the pan. Add some water or broth to the pan, cover it with foil or a lid, and bake at 325 or so. It's fixable but the top may be dry unless you do as I just said.

Throw that recipe away!!!

Answer 8

well, your cooking temp was a little high, and it usually takes longer than 2 hrs, however, you could just take it out and cook the raw parts separately. i just cooked a turkey for thanksgiving and it turned out the same way--the breasts and center were fine, and the legs and wings were not done--so we just stick it in the micro before we eat the raw parts--just make sure you cook it all the way one way or another.

Answer 9

Cover the breast area with aluminum foil as to not let it dry or burn, lower the heat and the rest should catch up soon . Keep basting as well and cook just a bit slower- covered. drizzle with olive oil and butter.

Answer 10

It's supposed to read 165º in the thigh to be fully cooked.
Best cooked with the breast side down.