How do you know when the turkey is cooked?

You know a turkey is cooked when it reaches a safe internal temperature. Here's how to check:

1. Use a meat thermometer:

* Insert the thermometer into the thickest part of the thigh, avoiding bone.

* The turkey is done when the internal temperature reaches 165°F (74°C).

2. Check for doneness visually:

* The juices should run clear, not pink, when you cut into the thickest part of the thigh.

* The skin should be golden brown and the drumstick should move easily.

Additional tips:

* Don't rely on the pop-up timer: These can be unreliable and may not reach the safe internal temperature.

* Let the turkey rest for 20 minutes before carving: This allows the juices to redistribute and makes the turkey more tender and juicy.

Important note: Always ensure your turkey reaches a safe internal temperature to prevent foodborne illness.