Why turkey wing turned black after cooking?

There are a few reasons why a turkey wing might turn black after cooking:

* Overcooking: The most common cause is overcooking. When turkey meat is cooked for too long, the myoglobin in the muscle breaks down and turns into a compound called hemichrome, which has a dark, almost black, color.

* High heat: Cooking at too high a temperature can also lead to overcooking and browning, even if the meat is not cooked for an extended period.

* Lack of moisture: If the turkey wing isn't properly basted or cooked in a moist environment, it can dry out and become tough and dark in color.

* Contact with the pan: If the turkey wing is in direct contact with the pan, especially if it's made of dark metal, it can become discolored from the heat.

Here are some tips to prevent a turkey wing from turning black:

* Cook to the right temperature: Use a meat thermometer to ensure the turkey wing reaches an internal temperature of 165°F (74°C) for safe consumption.

* Maintain moisture: Baste the turkey wing regularly with broth or juices during cooking.

* Lower the heat: Cook the turkey wing at a lower temperature, around 325°F (163°C), to prevent overcooking.

* Avoid direct contact with the pan: Use a roasting rack to elevate the turkey wing above the pan.

* Choose light-colored cookware: Use light-colored cookware or a baking sheet lined with parchment paper to minimize discoloration.

While a black turkey wing might look unappetizing, it's usually still safe to eat if it's cooked to the right temperature. However, if the meat has a burnt or off-putting smell, it's best to discard it.