** The recommendation for safe temperature for cooked turkey meat is 165 degrees internal temperature. And most recipes tell you to take it out between 155 degrees and 161 degrees. For us, 151 degrees works. A large bird keeps cooking even more than a smaller one and we usually let it sit as long as 45 minutes because of cooking sides and gravy. Thanks to the dry brine, it is harder to end up with a dry bird. But you have to adjust your final cooking temperature to your size bird and oven. For sure - once it reaches 151, the temp goes up very quickly. So watch it closely at the very final stage.