What is pH of turkey?

* "Turkey" is too broad. It refers to the whole bird, which includes meat, bones, skin, etc. Each part has a different pH.

* pH varies within the bird. The pH of muscle tissue can be different from the pH of organs.

* pH changes during processing. The pH of turkey meat can change during cooking, storage, and processing methods.

Here's what we can say about the pH of turkey meat (muscle):

* Turkey meat is generally acidic. The pH of fresh turkey meat is typically around 5.5 - 6.5, which is slightly acidic.

* pH can vary slightly depending on the type of muscle. Dark meat (like legs and thighs) tends to be slightly more acidic than white meat (like breast).

* pH is important for meat quality. Lower pH contributes to a more tender and juicy texture in cooked turkey.

If you're interested in the pH of a specific part of the turkey or during a specific stage of processing, you should look for specialized information from food science resources.