date:Nov 22, 2012
d wing and thickest part of the breast, advises FDA. Be sure to check the temperature of both of these parts, since one may have reached the right temperature while the other may not have.
If meat is still pink but has reached the proper temperature, it is still safe to eat. Pinkness is not necessarily an indication of how cooked the bird is. According to FSIS, Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 F.
Leftovers: Dont Leave Them Out
Dont leave