I'm roasting a 14lb natural free-range turkey. Salted it last night, sat uncovered in the fridge over night. This morning I let it rest on the counter for a while before putting in the oven. Did 30min at 450 then turned down to 350. At around 1.5 hours of total cooking time my temp probe is telling me the temp is over 160 everywhere, but some of the juices are not clear, including the liquid in the cavity of the bird, which still looks raw. What's going on?!?!