Temp guage will do it although I despise lancing my bird during cooking. 165- 170 deg. is safe. I bring mine to about 160 and let it temper for an hr. The temp will actually rise 6-10 deg just sitting there.
you’re such a specialist ;-). I hate lancing mine as well. Good to know it continues cooking after the fact. How long do you usually cook yours, how big is your fellow and at what degree?