[Cinnamon Girl]

Don't worry, everyone. The turkey is roasting. I started it at a high temp as suggested, then turned it down to 325. Will it be done by 2:30 or should I turn it up to 350? I do have a meat thermometer, but there seems to be different opinions about what temp the thigh meat should be.

[Cinnamon Girl]

By the way, HAPPY THANKSGIVING, EVERYONE! Thank G-d for President Washington, President Lincoln, President Reagan, and President George W. Bush.

[The Other Harry]

Will it be done by 2:30 or should I turn it up to 350?

I don't know your time zone, so 2:30 means nothing to me. In general, you're looking at about five hours.

I would not turn the temp back up. A short hot blast, then a long slow cook is my preference. Covering with cheesecloth and basting is fine. Let stand for 1/2 hour before carving.

I do have a meat thermometer, but there seems to be different opinions about what temp the thigh meat should be.

First, you want the thermom in the thickest part -- that is typically between the thigh and the breast. You want it in, not just on the surface.

I would go with at least 160. I'd probably go 170. But no more than that.

Someone else recommended 140. That seems awfully low to me.