The best way to guarantee guests a perfectly roasted, juicy turkey―one that’s not over- or undercooked―is to get a clear thermal read on your bird. This video shows how to take your turkey out of the oven at just the right temperature.
Turkey, meat thermometer
Slip your meat thermometer into the thickest part of the turkey thigh, pricking the bird just above the crease between the
thigh and the place where the turkey breast begins, and driving it into the thigh meat. When the counter reads 165 degrees,
your turkey is ready.
Tip: Make sure your thermometer doesn’t touch a bone, or you’ll get an inaccurate reading.
When the turkey is cooked, take it out of the oven, cover it loosely with aluminum foil, and let it sit for 30 minutes. This
will allow the cooking juices to be reabsorbed by the turkey, which will ensure moist, tender meat.
Find a simple turkey recipe here.