Real Simple - - The Realist -

Tak­ing your turkey’s temp is the only fool­proof way to know it’s cooked. Swap that clunky dial thermometer for an easy-to-read dig­i­tal model. Insert it in the thick­est part of the thigh (avoid the bone) and wait for 165 de­grees Fahren­heit. Not there? Keep roast­ing.

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