When cooking any turkey recipes
, these visual test are methods that can be used for checking turkey doneness when you don't have a meat thermometer available. Although these methods work, it is best to check for proper doneness by using a meat thermometer.
A whole turkey should be cooked until the internal temperature of the breast meat reaches 170°F and the deepest portion of the thigh reaches 180°F. White meat cooks faster than dark meat and it will dry out quickly if it is overcooked. It is always a good idea to check the temperature in both the breast and the thigh to ensure that the turkey is done throughout.
The meat near the bones of a turkey (or any poultry) may still look a bit pink even if a meat thermometer indicates that the turkey is fully cooked. This is because younger turkeys have bones that are more porous than older turkeys, which allows red pigment to leach out of the bones to the nearby meat during the cooking process. The turkey is safe to eat as long as the proper internal temperature has been reached and the juices run clear.