Things You'll Need:
- Turkeys
- Electric Carving Knives
- Meat Thermometers
- Platters
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Step 1
After your bird has roasted for approximately the right length of time (four hours for a 10-lb. bird, for example) insert a meat thermometer into the upper thigh of the turkey without touching the bone.
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Step 2
When the internal temperature reads 170 to 175 degrees F, the turkey is safe to eat.
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Step 3
Double-check the temperature reading by looking at the juices that flow from the point of insertion of the thermometer. When the juices are clear, the turkey is done.











