Overcooking your turkey renders it dry and tasteless, such that no amount of gravy can compensate. Undercooking it can be problematic as well, in matters of taste and health. But there is one surefire way to yield a roasted bird whose moist breasts and tender thighs will delight all who partake in its deliciousness: a thermometer.
(FYI: Our government will tell you to look for 165 degrees in the thickest portion of the breast and 170 to 175 degrees in the thickest part of the thigh. I pull it out before that and let it rise while resting – the turkey, that is.)
As for the thermometers, below are three ways to go. The first one is the Rolls-Royce of instant-read thermometers, for those who simply must have the best. (About $100 bucks.) The others are perfectly good, but much more economical. (@ $15 to $25.)
Let Thanksgiving begin.