When Is It Done?

TESTS FOR DONENESS

A meat thermometer inserted into the deepest portion of the breast should read 170° F, or 180° F in the thigh. Stuffing should be at least 165° F.
If the leg moves freely and the hip joint gives readily or breaks, the turkey is done.
If juices run clear after piercing the thickest part of the inner thigh, the turkey is done.
If your turkey has a Tender-Timer gauge, when the red buttom pops up, the turkey is done. *Please use one of the above tests for doneness along with your Tender-Timer gauge.*

Never thaw a frozen turkey at room temperature!! Thawing a turkey in the microwave is not recommended!