Please, for the love of all that is crispy, use a meat thermometer. Do not rely on those pop-up timers. They are liars from the devil. Stick the probe into the thickest part of the thigh—without hitting the bone.
You want the bird to hit 165°F (74°C) in the thigh. But here’s the sneaky part: the stuffing also needs to hit 165°F. That’s the law. If the bird is done but the stuffing is at 160°F, you’ve got a problem.
So check both. Yes, it’s annoying. But so is food poisoning. Pick your poison, I guess.
The “Rest” Is Non-Negotiable
You pull that glorious bird out of the oven. It smells like heaven. You want to carve it right now, don’t you? Stop. Put down the knife. Walk away.
Let it rest for at least 20 to 30 minutes. Tent it with foil. The juices need to redistribute. If you carve too soon, you’ll get dry meat and a puddle of sad juice on your cutting board.
Also, the stuffing continues to cook during this time. It’s a win-win. You get moist turkey and perfectly safe stuffing. You’re welcome.
How Long to Cook a 13 lb Turkey Breast for Tender, Juicy Meat
