How do you tell when poultry is done cooking?

1. Use a meat thermometer. This is the most accurate way to tell if poultry is done cooking. Insert the thermometer into the thickest part of the meat, avoiding bone. The internal temperature should reach 165°F for chicken and turkey, and 180°F for duck and goose.

2. Look for signs of doneness.

- Juices run clear: When you pierce the meat with a fork, the juices should run clear, not pink.

- Meat pulls away from the bone: When you gently pull on the meat, it should easily pull away from the bone.

- No pink meat: The meat should be white or light brown all the way through, with no pink areas.

3. Check the color of the skin. The skin of cooked poultry should be golden brown and crisp.

4. Trust your instincts. If you're not sure whether or not poultry is done cooking, it's better to err on the side of caution and cook it for a little longer. Undercooked poultry can be dangerous to eat.

Here are some additional tips for cooking poultry:

- Preheat your oven to the correct temperature. This will help ensure that the poultry cooks evenly.

- Don't overcrowd your baking dish. This will allow the poultry to circulate air and cook evenly.

- Cover the poultry with foil if it starts to brown too quickly. This will help prevent it from drying out.

- Let the poultry rest for a few minutes before carving. This will help the juices redistribute and make the poultry more tender.