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Look, we’ve all been there. The turkey is a beautiful golden-brown color, the house smells like heaven, and your Aunt Carol is asking if it’s done every thirty seconds. Your eyes tell you it’s perfect. But your eyes are liars, just like the pop-up timer.

How Long to Cook a Turkey

Color is not a safe indicator of doneness. I once cooked a turkey that looked like a professional magazine cover, only to find out the inside still had the texture of a yoga mat. Never trust a tan. The only thing that matters is that digital number on your thermometer.

So when you’re stressed, and the guests are doing that awkward circling thing in the living room, just remember this: patience is a dry rub for the soul. If you mash the button on that thermometer and it says 165°F in the thigh, you are a hero. You have conquered the bird.

A Quick Word on Stuffing

This is a major life hack that will save your turkey’s life. Do not stuff the bird. I know, Grandma did it, and she was a saint. But stuffing inside a turkey is a bacterial petri dish. By the time the stuffing gets to 165°F, your turkey breast is a leather shoe.

Instead, cook your stuffing next to the turkey in a dish. Drizzle some pan juices on it. It’ll still taste amazing, and you won’t have to apologize for dry turkey. You’ll have crispy skin and a moist interior, which is basically the holy grail of poultry.