Is it Done Yet?

Most people wait until the meat is falling off the drumstick as a sign that the turkey is done. In an open roasting pan, Schnelle says, that might not happen. The better way to test for doneness is to use a meat thermometer placed int the thigh muscle. When the temperature reaches 180 to 185 degrees, the bird is done. Before removing the turkey, place the thermometer in the stuffing for five minutes [not necessary to wait that long with new-fangled instant-read thermoms.] Its temperature should reach 160 degrees.

Some turkeys come with little pop-up thermometers. The problem with these, according to Schnelle, is that they’re placed in the breast, the part that cooks the fastest. It may take longer for the thigh and stuffing to be fully cooked.

If you don’t have a meat thermometer, you can test doneness by pricking the inner thigh with a fork. The juice should be clear and not pink. You can also press on the fleshy part of the thigh. If the meat feels soft, of if the leg moves up and down freely, the turkey is probably done. Do yourself a favor and invest a few dollars in a meat thermometer. It’ll take the guesswork out of the dinner.

Once you remove the bird from the oven, give it 15 to 20 minutes to sit covered with the foil before carving. During this time the white meat reabsorbs the juices and firms up. If you carve the turkey immediately, you’ll likely get a log of stringy meat.

If you run into any problems on Thanksgiving Day, give the ladies at the Butterball Turkey Talk-Line a call at 800-288-8372. Of course now, in these modern times, there is a wealth of help and information on the Internet, including Butterball’s Web site. You’ll find answers to frequently asked questions and how-to videos.

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