I have roasted a turkey and a chicken within the last couple of months and both came out perfect. I roasted until internal temp of the breast was 160-165*.
In years past, I used to worry about seeing a little red blood/juice in the cavity or near the legs or thigh and would keep roasting until this disappeared since I assumed the bird was not at a safe temp. This would obviously produce dry breast meat.
Is this something to worry about? Is there any way to avoid the red blood/ juice in the cavity as it is kinda gross.
I actually prefer roasting just a bone in breast for both a turkey and chicken as it is easier to deal with and just as tasty as a whole bird. Plus we really don't eat the dark meat so it is sort of a waste. Although, it does look cool to take a whole bird out of the oven :0)