I made the Russ Parsons turkey, my third year in a row. This time I put the thermometer in the breast, took it out of the oven at 150º and let it rest 20 minutes, per the advice of one of the contributors on the Thanksgiving advice articles. Didn't work! We all ate the soup and the salad and when it came to carve the turkey, I removed the legs and started to remove the wings: it was undercooked at that joint and had to go back in the oven while guests waited! I cranked up the oven and we chatted ("have more wine, everyone") and waited about 15-20 minutes. Never happened to me before! Luckily we're all old friends and everyone was patient. I'll leave it to 160 in the breast next time... I should add that in previous years I used a digital thermometer, which was dead when I went to open the box Thanksgiving morning. Could the old manual thermometer have been inaccurate??
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