Safely cooked poultry can vary in color from white to pink to tan. When the temperature of the poultry as measured in the thigh has reached 180 F, there is usually no other site in the bird lower than the safe temperature of 160 F. Check the temperature in several locations, being sure to include the wing joint. Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.
Older animals have a fat layer under their skin, giving the flesh added protection from the gases.
Older poultry may be pink in spots where fat is absent from the skin. Also, nitrates and nitrites, which are often used as preservatives or may occur naturally in the feed or water supply used, can cause a pink color. Commercially prepared, smoked poultry is usually pink because it is prepared with natural smoke and liquid smoke flavor. Federal regulations require all processed poultry to be cooked to at least 160 F instantly, or to an equivalent level of safety attained by this minimum temperature requirement. It is staffed by home economists, dietitians, and food technologists weekdays from 10 a.m. to 4 p.m. Eastern time, year round.