Turkey is done when the meat thermometer reaches the following temperatures:
-- 180 to 185°F deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply.
-- 170 to 175°F in the thickest part of the breast, just above the rib bones.
-- 160 to 165°F in the center of the stuffing, if turkey is stuffed.
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