Your turkey is done when the thickest part reaches 165°F (74°C) and you let it rest at least 15–20 minutes before carving.

Best way: thermometer

• Insert a meat thermometer into the thickest part of the thigh , not touching bone; also check the thickest part of the breast.

• If every thick area you check is at least 165°F (74°C) , the turkey is safely done; if it is stuffed, the very center of the stuffing must also hit 165°F.

No thermometer methods

These are less precise, so use more than one check together.

• Juices: Pierce the thickest part of the thigh; the juices should run clear, not pink or red.

• Meat color: Cut into the thickest part of the breast and thigh; meat should be opaque with no translucent or obviously pink areas in the white meat.

• Leg wiggle: Grab the drumstick and gently twist; if the joint feels loose and moves easily, the turkey is likely done.

After it’s done

• When it hits temp, take it out and rest it 20–30 minutes so the juices redistribute and it stays moist.

• If any spot is under 165°F or still looks underdone, return the turkey (or just that part) to the oven and recheck after a bit more time.

If you tell what size your turkey is and oven temp, a rough time-per-pound estimate can also be added as a sanity check.