The Holidays are full of surprises, but there are some surprises you might want to avoid, like gathering everyone at the table, hauling the turkey out for the official carving, and watching as the knife reveals a still pink breast. Oops.

Even if it doesn’t appear pink, an undercooked bird can make you very sick, and even if it didn’t, – who wants undercooked meat?

The recommended safe temperature for a turkey is 165 degrees. It seems like a simple solution would be to get a turkey with a pop up thermometer, but as it turns out, those have a wide range of accuracy. If you don’t mind needing a few extra boats of gravy, that’s fine, but if you want a turkey that is safe and juicy, a meat thermometer is the way to go. Consumer reports recommends a digital one called, ThermoWorks. ThermoWorks Digital Thermometer It’s inexpensive (about $20.00,) fast, accurate and waterproof. Whatever thermometer you use, be sure to do multiple temperature checks on different parts of the bird. Check the internal temperature, the innermost part of the thigh the wing, and the thickest part of the breast. And don’t forget, when the feast is over, you can use the carcass to make delicious, healthy bone broth!