For Large Roasted Birds

Internal temperature, as tested with a thermometer, is the most accurate guide to doneness. The thermometer should be inserted into the thickest muscle of the inner part of the thigh, away from the bone. The thigh is tested rather than the breast because the thigh is the last part of the bird to become fully cooked.

The recommended safe internal temperature for roast whole poultry is 165°F (74°C). However, the more usual practice is to aim for a final temperature of 180°F (82°C). This higher temperature provides a margin of safety to allow for the difficulty of measuring poultry temperatures accurately. (Most customers do not like to see red or pink at the bone joints of chicken and turkey.) Depending on the size of the bird, removing it from the oven when the thermometer reads between 165° and 175°F (74° and 79°C) should result in a final temperature of 180°F (82°C) after carryover cooking.