To ensure that your turkey is safe to eat, it is important to check its internal temperature. Here are the recommended temperatures for a fully cooked turkey:

• Thigh: 180°F
• Breast: 170°F
• Stuffing: 165°F

It is important to insert the meat thermometer close to, but not touching, the thigh bone. According to the Department of Agriculture, a turkey must reach 165°F to be safe, but you can take it out of the oven as low as 160°F because the temperature will rise as it rests. To check the temperature of your turkey, use a digital, instant-read thermometer for the most accurate results. Remove the turkey from the oven to take its temperature, and insert the thermometer into the thickest part of the thigh, avoiding the bone. Hold the thermometer still until the numbers stop increasing. If it is not ready, return it to the oven.

Cook your turkey at 325°F for most of the cook time, and in the final 45 minutes, remove the foil tent from the turkey, increase the oven temperature to 425°F, and baste the bird with butter. The initial lower oven temperature cooks the turkey through evenly. Cranking the oven temperature up at the end when the foil is removed achieves crispy, golden skin.

It is important to note that cooking times may vary depending on the size of your turkey and the type of oven you are using. A leave-in meat thermometer can be helpful to keep track of the status of the poultry.