You've calculated the time it takes to cook the turkey, but you want to be absolutely sure it's done. Here's a way to tell.
Tips:
Steps:
- After your bird has roasted for approximately the right length of time (four hours for a 10-lb. bird, for example) insert a meat thermometer into the upper thigh of the turkey without touching the bone.
- When the internal temperature reads 170 to 175 degrees F, the turkey is safe to eat.
- Double-check the temperature reading by looking at the juices that flow from the point of insertion of the thermometer. When the juices are clear, the turkey is done.
Warnings:
Ignore the turkeys that have pop-up indicators that are supposed to signal when the turkey is done. These indicators (you might call them idiot birds) can be faulty. You don't want an overly dry turkey.