Use a thermometer and I think you pull them at 161 degrees and let them continue to cook on the counter for 15 more minutes. Anyone with the exact temp?
The problem here is that the legs and thighs will be slightly under done. Unless you are cooking a whole presentation bird, remove the leg/thigh units and put them in the oven about 10-15 minutes ahead of the rest of the bird.
If you like that lovely brown and crispy turkey/chicken/goose skin, thoroughly dry the bird before cooking. I use towels, paper towels and even a hair dryer. Also, run your hand gently under the skin to seperate it from the underlying breast meat but otherwise leave it in place. That skin is keeping your meat from drying out. It will also allow the fat under the skin to run off contributing to the crispyness. Rub the bird with Wesson oil and cook.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)