Why is turkey meat (and chicken) sometimes pink close to the bone, even when it is fully cooked to 165 degrees or higher?
Very young turkeys (and chickens) have immature porous bones, which may allow red pigmentation (hemoglobin) to leach out into the meat. Smoking and grilling can also cause this reaction. If the bird is fully cooked (165 degrees and juices run clear) and meat around the bones is still pink, it is not unsafe to eat. A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe to eat at this point but some consumers, for reasons of personal preference, may choose to cook turkey to higher temperatures.
