Color is a lousy indicator. So are those pop-up thingies that Michele wrote about last night. There was one on my bird that I was apparently supposed to insert. Or not. It  popped after 20 minutes. Useless.

Poultry should be cooked to an end-temperature of 165F or 74C, as measured by a tip-sensitive digital thermometer. The problem with 15-pound turkeys is that the breast was creeping up to 140-150F, while the stuffing and other parts were languishing at 120. Foil over the breast helps, but it’s always a problem; and why gravy was invented.

This isn’t perfect, and cross-contamination is always a concern, but I removed the two turkey breasts, ensured they were fully cooked, scooped out the stuffing and brought it to a safe temperature in the microwave. The remainder of the bird went back in the oven.

A delicious meal was had by all. To avoid problems with Clostridium perfringens, I took the remainder of the turkey apart within an hour, the good meat in the refrigerator, the rest into the stock pot – turkey stock is really one of the best parts of the (subsequent) meal.

Stick it in.