Where the body and wing join, aiming toward the wing. The CDC recommends all three places reach at least 165°F before you remove your turkey from the oven.

First thing’s first: When the turkey’s internal temperature registers a steady 165°F in the thigh, the meat is done. It’s an important number to remember because, when it comes to ...

For a stuffed turkey, allow 3 to 3½ hours for an 8- to 12-pound turkey; 3½ to 4 hours for a 12- to 14-pounder; 4 to 4¼ hours for a 14- to 18-pounder; 4¼ to 4¾ hours for an 18- to 20-pounder ...

But plenty of people believe waiting to 165 degrees guarantees dry meat, especially if the temperature continues to rise after the meat is taken out of the oven, also known as carry-over cooking.

Using Butterball's turkey-cooking calculator is the easiest way to find out how long your turkey will need to cook based on its weight. For example, a 20-pound turkey without stuffing will take ...