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The best recommendation is to use a meat thermometer and ensure the turkey is properly cooked. A foolproof way to know when the turkey is done: Look for 165 F in the stuffing, 170 F in the breast ...
To check the turkey for doneness, insert a food thermometer into the innermost part of the thigh and the thickest part of the breast. The turkey is done when that innermost temperature reaches 165 ...
Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
"Using a digital or dial meat thermometer is a more reliable way to ensure your turkey reaches the safe minimum internal temperature of 165°F, as it provides a precise temperature readout," says ...
“Use a probe thermometer in the thigh while the turkey is in the oven and monitor it throughout the cook,” says Cantu. ‘I would pull the bird when the thighs hit around 155°F, because it ...
The same goes for deep-fried turkey—pull it out of the oil briefly to insert the thermometer. When grilling, make sure to check the temperature on the side facing away from the heat source.
Instead of only roasting or smoking your turkey for the recommended time length, buy an internal thermometer. When you take the bird's temperature, make sure the thermometer doesn't touch the bone.
"When your food thermometer registers 165˚F in the innermost part of the thigh, the innermost part of the wing, the thickest part of the breast and the center of the stuffing, the turkey is ready ...