Testing poultry for doneness

To test boneless cuts of chicken or turkey, use a fingertip to press in the center of the flesh. It should feel firm and spring back right away. To test bone-in cuts, use a paring knife to cut into the flesh near a bone and check to see that the flesh shows no signs of pink and that the juices run clear. For precision, you can also insert an instant-read thermometer into the meatiest part of the cut, away from the bone. When the poultry is done, it should read 165°F (74°C).