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Roast a Turkey
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Step 5:
Determine if the turkey is done
The best way to determine if a turkey is done is to test it with a thermometer. Partially cooked poultry is unhealthy to serve, due to the bacteria that may have survived in it.
Begin to test for doneness 30 minutes before you expect the turkey to be ready. There are three readings you can take with your meat thermometer to make sure the turkey is fully cooked.
Thigh: The temperature deep inside the thigh should be 180 to 185F (82 to 85C). Don't hit the bone with the thermometer when taking this reading.
Breast: The temperature in the thickest part of the breast should be 170 to 175F (77 to 79C). Measure just above the ribs, and again don't touch the thermometer to the bone.
Stuffing: If you stuffed the turkey, check it for doneness. A thermometer placed in the center of the stuffing should read at least 165F (74C).
If you don't have a thermometer, you can visually check the turkey and rely on the timing schedule based on the turkey's weight. When you check the turkey, pierce the thigh deeply to check the juice coming from the meat. The juice should be clear and not pink.
When you determine that your turkey is done, take it out of the oven and let it cool for 20 minutes. That will allow it to soak up all its juices, and will make it easier to carve. Save the juices in the pan for making gravy. When the turkey has cooled, remove the stuffing, and place the turkey on a serving platter.
Letting the turkey sit before carving it also piques your guests' appetites. More important, it allows time for everyone to praise you for what a beautiful roast turkey you've created.
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