The next time someone asks, “What temperature should I cook turkey to?”, smile and say 165°F in the thigh, then whisper “or 150°F in the breast for three minutes” if you’re feeling fancy.
Cooking a turkey isn’t brain surgery. It’s just meat, heat, and a little patience. Use your thermometer, rest the bird, and you’ll be the hero of the dinner table. Go make a killer turkey, friend.