A couple things. First, turkeys with the pop-up timers are the way to go. For Thanksgiving we had a turkey with a pop-up timer; when it popped up it was done. No questioning. No doubting. We just carved, served, and ate. It was delicious. For Christmas, for some reason or another, we got a turkey without this piece of magic. Sure, we had a meat thermometer, but does anyone really know how to use them? Where, exactly, are we supposed to put it? How deep? How long? We were never able to get a reading that was supposed to say it was done, but it had already been in for longer than recommended. Keeping it in any longer, it was agreed, would dry this thing out. So, with a lot of hesitation, the turkey was carved. We all looked at each other, daring someone to be the first to shove a forkful of turkey in their mouth, and when finally someone did (me) all eyes were on me trying to ascertain if the turkey was really done. Honestly, I felt like some food tester who would eat the f