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A hint of pink in your Thanksgiving turkey doesn’t automatically mean it’s underdone. Natural pigments in the meat can hold their color even after the turkey is safely cooked. To be sure your bird is ready, skip the guesswork and go by temperature—165°F throughout means it’s safe and juicy. Trust your thermometer, not the color on the plate. Learn more: https://cooks.io/4oUeuRg | Cook's Illustrated
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