General Question

LDRSHIP's avatar

Lean turkey had "blubber" white stuff, what is it?

Asked by LDRSHIP (1087 points ) February 23rd, 2014

I put my lean turkey in the crook pot and some organic tomato sauce and put it on low, headed to the gym. I come back and there was this weird white blubber in it. I almost would have guessed fat at first, but its like 99% fat free and there is very little in the tomato sauce, think 6–8g or so?

What the heck is it? Should I be worried? It is still sitting in crook pot just never seen that before that I can remember….

I don’t cook much, or should say been cooking more now so I have no idea is this is normal or not.
EDIT: I’ll try and get a picture up ASAP for y’all.

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10 Answers

Buttonstc's avatar

Its the proteins in the turkey congealing and coming to the surface from the application of heat.

Same thing happens with fish, even lean fish. Its totally normal.

Coloma's avatar

Ditto to @Buttonstc ^^^
Look on the bright side, you’ll probably never cook a human. Guess you pass the serial killer test. lol

LDRSHIP's avatar

@Buttonstc Ah interesting, why does this not seem to happen with my lean chicken? It has a good amount of protein as well. I put lemon juice often with it maybe the acid of lemon stops it?

Maybe I shouldn’t put lemon juice, does that hurt the protein?

Buttonstc's avatar

Lemon does no harm to the protein and it adds flavor. I’m really not sure whether that’s why the same thing doesn’t happen with your chicken.

But there’s nothing to worry about. And, yes, you should cook more often so that you recognize what’s normal etc. :)

LDRSHIP's avatar

@Buttonstc On that note, I can’t seem to find for the life of me amount of sodium in lemon juice.

The bottle says every Teaspoon has basically nothing in it. No fat,sodium,carb etc. All 0g. In that sense I could drink whole bottle and gain nothing.

However the ingredients say sodium benzoate and sodium metabisulfite,and sodium sulfite.

So, if there is no sodium what the hell is the “sodium” in the ingredients?

Buttonstc's avatar

Its a preservative so it doesn’t spoil and its likely whats considered a trace amount so they’re not required to list the specific numbers for it.

If you want a really excellent and FUN resource to learn more about food, I highly recommend Alton Brown.

He combines science, humor, theatrics, great homemade props to make it all interesting and fun. I guarantee you’ll like his way of explaining things.

His programs are in regular repeat rotation on the Food and Cooking channel.

If you don’t have cable, there are plenty of vids on YouTube. Just pop in his name.

I can’t post YT links from iPhone but next to his name, input the words Turkey Derrick. It gives a good idea of his style and if you ever want to know how to safely fry a turkey, that’s one method.

But the rest of his subjects aren’t nearly as complex as his treatment of this one. He has lots of really excellent simple and easy recipes.

But this Turkey one is a classic and you’ll get a laugh.

LDRSHIP's avatar

@Buttonstc Awesome, thanks.

susanc's avatar

What I wonder about is the beigey yellow stuff in your photo that looks a great deal like crust, as in fried chicken. What the heck is that stuff? It’s neither lean chicken meat nor anything related to tomatoes.

LDRSHIP's avatar

@susanc Yellow stuff? When I put tomato sauce in there it wasn’t a lot so the turkey meat turned more light reddish color. I don’t see the yellow part you are talking about though unless you are meaning the white part.

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