It depends what temperature you're roasting at, but in general, a thermometer inserted into the thickest part of a breast and a thigh should read 165 degrees F, and the juices should run clear when you cut a slit at the leg joint. According to the CDC, the center of the stuffing should reach 165 degrees F as well: https://www.cdc.gov/features/turkeytime/
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It depends what temperature you're roasting at, but in general, a thermometer inserted into the thickest part of a breast and a thigh should read 165 degrees F, and the juices should run clear when you cut a slit at the leg joint. According to the CDC, the center of the stuffing should reach 165 degrees F as well: https://www.cdc.gov/features/turkeytime/
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