Here are the three signs that your roast turkey is cooked:
- The thermometer reads 165 degF in the thickest part of the thigh. Use an instant read thermometer and make sure that it does not touch the bone because it will give you a false reading. I use the built-in thermometer probe in my oven and I do not rely on that pop-up thermometer that some companies put on the turkey breast.
- The drumsticks are loose and wiggles easily.
- When you prick the turkey on the underside (so that no one can see the hole), the juices are clear. If the juices has some pink, then it needs more time in the oven.