Turkey Doneness

Pull the turkey at 160°F in the thickest part of the breast — carryover heat carries it the rest of the way to a safe 165°F while it rests. The thigh should read 170-175°F at the same pull, since dark meat needs to go higher to render its connective tissue properly. Insert the thermometer into the thickest part of the breast or thigh without touching bone, which reads hot and gives a false number. Tent the bird loosely with foil and rest 30 to 45 minutes before carving — this is also when the last few degrees of carryover cooking happen. Temperature decides when the turkey is done, never the clock: a 12-pound bird and a 20-pound bird can hit target at very different times depending on your oven, so go by the thermometer every time.