Find the joint between the thigh and the body of the turkey. Cut the joint and separate the entire thigh. Divide the thigh into two parts (thigh and drumstick) if desired. Cut the wings at the ...

If you have an oven-safe thermometer, you can stick it into the thickest part of the thigh and leave it there for the entire time the turkey is cooking. The CDC recommends taking the temperature ...

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...

When a thermometer inserted into thickest part of thigh reads 175 degrees, remove pan from oven. Cover turkey loosely with foil and let rest at least 30 minutes before carving.

If you're worried about judging whether your turkey is in cooked this way, use a meat thermometer to take the temperature at the thickest part of the thigh – it should be at least 74C when it is ...

Prepare turkey by slicing into each drumstick twice ... skewer the thickest part of the thigh and breast and ensure the juices run clear ...