We strongly recommend investing in a food thermometer to guarantee food is not only perfectly cooked, but also safe to consume. Insert the thermometer into the thickest part of the breast to get a good reading. Turkey (and other poultry) should not be consumed until it has reached at least 165°F. We recommend taking it out of the cooker when it's reached 160°F in the deepest part of the breast, then letting it rest uncovered for 5-10 minutes (no longer than 30 minutes for best results). The temperature will rise the additional 5°F during the resting period. Any food thermometer will work, but if you need one, the Javelin Instant Read Thermometer
is convenient, fast, and accurate for a great price.