Use a meat thermometer
Check the thickest part of the thigh without touching bone
Check the thickest part of the breast
Turkey is done when the breast reaches 165°F
Turkey is done when the thigh reaches 175°F to 180°F
Check the juices
Juices should run clear, not pink
Check the legs
Legs should move easily and feel loose
Check the stuffing
Stuffing should reach 165°F if cooked inside the turkey
Let the turkey rest before carving
Recheck temperature after resting if needed