IS IT DONE YET?
The most reliable way to gauge a bird’s doneness is with an instant-read thermometer. When you think your turkey might be ready, test it in two spots: the thickest part of the breast and the thickest part of the thigh. Take care to avoid hitting a bone, which could throw off the reading. You’re looking for a temperature of 165°, which is a safe internal temperature for poultry.