Confused at all the recommendations on cooking and storing turkey? So am I. The USDA suggests cooking the turkey at no less that 165 F. Measure the temperature at the innermost thigh and the thickest part of the breast. If using a pop-up indicator verify its accuracy by taking measurements of your own.
Do not forget that the internal temperature will rise 10 degrees or so after it is taken out of the oven. And rest the turkey 20 minutes or so (cover it with an aluminum tent) before carving. This gives the juices a chance to redistribute themselves.
DtC
