To double check, use a regular meat thermometer to test the temperature several places in the turkey. When the turkey is done, the meat thermometer should read 180 F in the dark meat and 170 F if cooking just the turkey breast. Stuffing should reach 165 F. Be sure to test the temperature in several areas. A turkey has thick and thin parts and temperatures can vary. The legs should wiggle in the sockets.
Tenderness is also a sign the turkey has reached a safe temperature.
When the turkey is done, take it from the oven. Let the stuffed turkey stand 20 minutes. Top of Page Leftovers Turkey and trimmings that are left out at room temperature more than two hours, will allow harmful bacteria to multiply to unsafe levels and cause foodborne illness. Be sure the containers and packages are sealed tightly to avoid cross contamination due to contact with uncooked meat and poultry in the refrigerator. Or freeze these foods for longer safe storage.