Cook your turkey to an internal temp of 150, not 165. It will kill bacteria and will be unbelievably juicy. Check multiple spot to ensure you don't hit a single hotspot.
It's not too hard to find the coolest spot. I put the thermometer in the thickest spot; when the temp hits 150 I move it until I find a spot that is less than 150 and out the bird back in the oven. I repeat this until I can't find a spot below 150. It was a 20lb bird this year and crazy juicy while tender and not chewy at all.
SparklingWiggle 0 points 3.6 years ago
It's not too hard to find the coolest spot. I put the thermometer in the thickest spot; when the temp hits 150 I move it until I find a spot that is less than 150 and out the bird back in the oven. I repeat this until I can't find a spot below 150. It was a 20lb bird this year and crazy juicy while tender and not chewy at all.