Joanne, we've had a discussion about this..I'm not sure if the thread is still around..I think the general concensus was that it's happening more and more these days, unless you use a kosher chicken/turkey.
I don't worry about the joint "blood" as long as the meat temp reads correctly. I eat my beef and pork somewhere between rare and medium, closer to rare. And so I figure chicken can equally be eaten with a little "juice".

Haven't got tummy issues yet..

Here's a bit of information.

Here is a link that might be useful: Chicken done?

If the temp was 180, the chicken was done...in fact a bit over done. The color of the meat next to the joint has little to do with "done" but more to do with the type of meat.
See the attached.
Linda C

Here is a link that might be useful: Scroll down

Thanks for the info everyone, it is good to know that it's not just me. So do any of you use kosher chickens, and does it actually make a difference?

I don't..I try to buy "local" chickens though. Ones that are atleast grown and processed in my state. If I find a good price on free range I get those.

Let me add a little info about chicken that may be more info than you want.

The term "free range" when it comes to meat birds is a marketing ploy with no meaning whatsoever. All that the USDA requires to call birds "free range" is that a door is shown on the plans of the chicken house, whether or not that door is ever opened and whether or not the birds ever go out and regardless of the quality of the range.

Meat birds are hybrids, bred to put on weight so fast that by the time they are halfway to slaughter weight, they can hardly walk. (Slaughter weight is 6-8 weeks; they would never survive to sexual maturity as their hearts and bone structure would give out.) They're not going far from the feed trough. The ONLY way to get a real "free range" meat bird is to find a small local grower who raises what's called "pastured poultry." These birds are raised in bottomless cages on pasture; the farmer pulls the cage daily to fresh, green grass and the birds inside waddle along with it. Almost always, they are slaughtered at the farm and pick up is usually at the farm.

I know about this because I raised pastured poultry for 7 years, and though my partner and I no longer do it, we are lucky enough to be able to buy pastured poultry from a couple who started up after we quit.

BTW, the term "free range" for eggs does have real meaning, and free range eggs are well worth searching out. Egg birds will range far and wide, searching for the insects and other goodies that make their eggs so delicious and healthy. But for meat birds, the farmer has to bring the birds to the goodies, hence "pastured poultry."

Thanks for the info Laceyvail - a nerd like me always welcomes facts, figures and trivia.

Very interesting, Lacyvail, if sad. But now I know to look for pastured poultry and free range eggs.

True Kosher chickens are drained of blood better than your average chicken but the fact of the matter is that bone marrow manufactures red blood cells and disarticulating any boned protein will likely result in some cooked red blood encounter. As long as you have a thigh temp of 180 which usually means a breast temp of 165 -170 i think you're fine.

This is ridiculous!

Uh, what's that changeling?

I have a trick I use to get more liquid for a gravy or sauce out of a roasting chicken, and it will help with the accumulated bloody juices encounter later. About 10 minutes before removing the chix from the oven, I cut the skin between the leg and body to release the juices into the roasting pan. This adds to the pan drippings so I can make lots of sauce.

The highest temp I've ever roasted a chicken to was 165°, measured in the thigh. I always remove the chicken at that temp (or even at 160°) and then let it rest covered for at least 10 or 15 minutes before carving it. I do the same with turkey but let it rest at least 30 minutes. Emeril roasts at 500° until the leg temperature is 160°, which is what I normally do, except that I use an oven temperature of 450° or 425°, unless I am barbequing outside, and then the temperature is over 500°, and I watch it closely. I don't pay attention to juices running clear - the temperature is the important thing.

The local Ralphs market no longer has free range eggs, and so I'm going to a different store for eggs now. I haven't looked for pastured poultry, but I will in the future.

Lars

Just to reiterate, you won't find pastured poultry in stores, occasionally at a farmer's market, but never in a store. Usually the birds are picked up by the consumer at the farm. You may be able to track down a grower through links on this web site: www.eatwild.com.

I believe it was Ted Allen who said [at a Top Chef challenge judging where Elia had made a roast chicken for "Pride" in the Seven Deadly Sins] in all his years of cooking he was still trying to perfect the Roasted Chicken. So you are in good company. No question however simple it may seem is beyond being examined for improvement.