Question: I recently roasted a whole chicken for dinner. It wasn’t until later that I realized some of it was still pink on the inside. No one got ill, but was the chicken really safe?
As the USDA points out, it’s not unusual for chicken, turkey and other types of poultry to remain pink in some areas, even after the poultry has been safely cooked.
The only way to accurately determine whether cooked chicken has reached a safe internal temperature is to use a food thermometer.