To ensure that you’ll get a perfectly cooked turkey every single time, Rachael suggests whipping out an instant thermometer that will get an accurate read on the meat.
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"It should read 160 degrees and then let it rest. I take it out at 160 degrees or 165 degrees and it will carry over cook a bit," she says. "Let it set for at least half an hour before you carve."
And there you have it. Crisis averted.