Another method for testing doneness is to press the fleshy part of the thigh with protected fingers. If the meat feels soft, or if the leg moves up and down easily and the hip joint gives readily or breaks, the turkey is done. Doneness can also be detected by inserting a long-tined fork into the thickest area of the inner thigh. If the juices run clear, not pink, the turkey is done. As soon as your turkey is completely cooked, you should remove all the stuffing from the cavities.
Harmful bacteria is more likely to grow in the stuffing if it sits in the bird after cooking.
If you do not need all the stuffing for first servings, you can put the remaining stuffing in the oven at 200 F to keep hot until you need it. Transfer the cooked turkey from the roasting pan to a heated platter for easy carving. Let it stand 15 minutes before you carve it. From the time you remove it from the oven, you have approximately two hours to serve and refrigerate or freeze the leftover turkey, stuffing, and gravy. Bacteria, like salmonella , can multiply to undesirable levels on perishable food left at room temperature longer than two hours.