We just did our first Egg project....a turkey. We followed the recipe just like it was written....350 degrees, 15 minutes per pound, indirect heat, etc. we threw in a few hickory chips. Anyway, when I started to cut the turkey at the breast (temp was 170, juices were clear) there was a red color to a depth of about 1/2" below the turkey's skin. This was especially so under the drumstick. Even though it and warm and moist, it just didn't look healthy, so we decided not to eat it. Fortunately this was a small "trial turkey", so no big deal. Anyway, we're really perplexed about the red color. My only thought is that it might be a result of the hickory. Is that possible? Any other possibilities?
Mike and Patti