When fully cooked:
The meat thermometer in the inner thigh reads 180 degrees F. (82 degrees C.)
The legs move easily if twisted and the juices run clear.
Remove from the oven and cover with foil and let stand for 20 minutes and carve.
Remove the neck and giblets. Rinse the cavity with water and pat dry.
Insert your favourite stuffing. Wash your hands and place the bird breast up in the roasting pan.
Brush with oil and sprinkle with poultry seasoning if desired.
It is best to use a cooking thermometer. Insert the thermometer into the thickest part of the inner thigh so that it doesn’t touch the bone.
Fresh turkey, with the giblets removed, should be stored in a covered container
in a refrigerator for use within 2 days.
Roast the turkey uncovered or loosely covered with aluminum foil in a
325 F degree (160 C degree) oven.
Cooking times will vary depending on the oven.
The following is a guide from Turkey Farmers of Ontario: