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How do I know if it’s done?

 

© tuchodi/flickr (cc)
© tuchodi/flickr (cc)
Take a clean skewer, knitting needle or long sharp knife and poke it into the thickest part of the thigh.

Leave it in there for about sixty seconds and if the juices that run out are clear it’s cooked. Pinky juice means it needs a little longer and should be returned to the oven and rechecked a few minutes later.

Once it’s ready, take it out of the oven, lightly cover it and put it to one side, somewhere warm, to rest. Resting the turkey makes it much easier to carve.






  
  

Editor
12/18/2009
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