The inside of poultry bones often looks red when they are perfectly well cooked, and if you have cut near the breastbone you may have scraped it.
Carve it in advance, keeping well away from the pink bit. and wrap the outer slices in foil to keep warm.
Carve the rest and put it into a microwaveable container with some moisture (gravy, juices, water, whatever) and cook it some more in the microwave. Throw out the carcass before anyone sees it ("keeping the kitchen tidy")
Serve up the well-cooked meat first and the microwaved remainder as last resort, or keep it for recooking as left-overs.