How to Salvage an Undercooked Turkey

The potatoes are mashed, the dressing's done, your guests are seated and hungry--but you're faced with a turkey that's stubbornly pink. It's time for some turkey triage.

Things You'll Need

  • Foil
  • Oil
  • Stock
  • Carving Knife
  • Jelly-roll Pan Or Shallow Baking Dish

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Smile, pour some more wine and take the turkey back to the kitchen.

Turn the oven to 400°F (200°C). Oil a jelly-roll pan or a shallow baking dish.

Carve the turkey as you would for serving at the table. Take extra care, as the uncooked turkey meat can be more difficult to cut.

Set aside any pieces that are already done, and cover them with foil to keep them warm.

Arrange the uncooked pieces in a single layer in the oiled pan, overlapping them slightly if needed. Drizzle a small amount of stock or water over the turkey pieces during reheating to keep them moist.

Drape foil loosely over the pan and cook the turkey until it's no longer pink. This should take only a few minutes, so keep a close watch to prevent overcooking.

Tips & Warnings

  • Because color is not a dependable indicator of doneness in meat and poultry, be sure to use a food thermometer to check that the turkey has reached 180°F (80°C), especially in the thighs.
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