When a whole turkey is done, the leg joint moves freely when the drumstick is rotated,
and the juices run clear when a knife is inserted into the deepest part of the leg
joint. The turkey needs to cook longer if you see any tinge of pink in the juices.
When your turkey is done, move it to a warmed platter, cover it loosely with foil
and let it stand for 15–20 minutes before carving. This allows the juices to settle
and makes slicing easier. Use the following timetable to approximate the roasting
time for your fresh or thawed whole turkey.