I read the thread that the temperature (and using an accurate thermometer) is the best guarantee for getting a moist turkey.
But, unless I missed it, no one mentioned what the temperature should be. I believe the thermometer should go in the thigh, but at what temperature is the turkey done and ready to be removed from the oven to rest?
I have a 14.5 pound bird, and wonder what the temp should reach, and approximately how long it should be in the oven (ie when should I start checking the temp?)
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