A turkey with pink juices is perfectly safe to eat if the meat has reached 165°F in both the breast and thigh. Check the temperature in both areas, as they can cook at different rates. The pink juices are caused by a protein called myoglobin that’s stored within the muscles and is found mixed with water as the pink fluid. Depending on the acidity (pH) of the meat, which can vary from one turkey to the next, the myoglobin may not change color until the meat reaches as high as 180°F — and that would result in an overcooked turkey.