Here’s the part where I sound like a broken record, but it’s so important. Cooking times are just guidelines. Your oven might be a little hot or a little lazy. The only way to know for sure is to use a thermometer.
Stick it into the thickest part of the thigh, making sure you don’t hit bone. You’re looking for 165°F (74°C). That’s the magic number where all bacteria wave the white flag.
Pro tip: check the stuffing too, if you went rogue and stuffed it. It also needs to hit 165°F. But honestly? Cooking stuffing in the bag is a messy gamble. I always bake mine separately for less stress.
