When is a turkey done?

A turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, without touching bone.

Here's how to check for doneness:

* Meat Thermometer: Insert a meat thermometer into the thickest part of the thigh, making sure it doesn't touch bone.

* Pop-up Timer: If you use a turkey with a pop-up timer, it will indicate doneness, but it's still best to check with a thermometer.

* Juice: When the turkey is done, the juices should run clear when you cut into the thigh.

Important Notes:

* Resting Time: Allow the turkey to rest for at least 20 minutes after cooking before carving. This allows the juices to redistribute and ensures a more tender and flavorful turkey.

* Different Cooking Methods: Cooking times can vary depending on the size of the turkey and the cooking method used (roasting, grilling, smoking, etc.). Always refer to a reliable recipe for specific cooking times.

Safety First: Ensure the internal temperature reaches 165°F to eliminate harmful bacteria and ensure a safe and delicious meal.