Hi Chow Hounds, loooooooooong time lurker, first time poster. I've gotten so much good advice from all of you over the years!
A few years ago I switched from an electric to a natural gas stove. Since then, I have had just the worst time cooking whole birds. It takes forever to reach proper temperature (165F or higher) and although it does reach that temp eventually, the meat is always (always) alarmingly pink. Each time I've decided to trust the thermometer and nobody has ever gotten sick but it is disturbing that the flesh of the turkey or chicken is so pinkish. Is there something in the nature of gas ovens that causes this? It bakes/broils other foods just fine, but meat is a real problem (I have a similar problem with roasts taking up to twice the cooking time to reach temperature but no colouration issues.)