Why is there blood inside turkey cavity after cooking?

There are a few reasons why you might find blood in the cavity of a cooked turkey:

* Not draining the turkey properly: The most common reason is that the turkey wasn't drained properly after being thawed. This means that there was still blood in the cavity before cooking.

* Cooking temperature: If the turkey isn't cooked to a high enough internal temperature (at least 165°F for the breast and 180°F for the thigh), the blood may not be fully coagulated.

* Type of turkey: Some breeds of turkeys naturally have more blood than others.

* Age: Older turkeys may have more blood in their cavity.

It's important to note that a small amount of blood in the cavity of a cooked turkey is usually not a cause for concern. The important thing is that the turkey is cooked to a safe internal temperature.

Here are some tips to avoid finding blood in the cavity:

* Drain the turkey thoroughly: After thawing, remove the turkey from the packaging and pat it dry with paper towels.

* Cook the turkey to a safe internal temperature: Use a meat thermometer to check the temperature of the breast and thigh.

* Let the turkey rest before carving: After cooking, let the turkey rest for 15-20 minutes before carving. This will allow the juices to redistribute and make the meat more tender.

If you are still concerned about the blood in the turkey, you can contact a food safety expert or your local health department for more information.