Here’s a quirky fact: your turkey is done when the drumstick wiggles loosely. Really. When the joint is ready to pop off, it’s ready. Also, the juices should run clear, not pink. But don’t rely on color alone—that’s old-school guesswork.
Use a thermometer. I’m serious. Digital, instant-read, or leave-in probe. It costs ten bucks and saves Thanksgiving. If you don’t have one, you’re just guessinating with fire.
The Laughable “10-Minute Myth”
You’ve heard this one: “Pull the turkey out when it’s 10 degrees under, because it continues cooking.” Wrong. That only works for large roasts like beef. Turkey is denser. The temperature climbs only 2-3°F after removal. So aim for exactly 165°F in the thigh before you pull it. Otherwise, you’re serving raw stuffing to Grandma. Not a good look.
