Hi, My first turkey attempt, several years ago was the best. The others have been good, but not quite as good (a brined, 14 lb. bird). I had read somewhere not to cook the turkey to the recommended temperature (as measured in the thigh), and I did that the first time, but I can't remember the temperature. I think it was 160 degrees. And the turkey was perfect. Does anyone know if this sounds about right? In any event, wouldn't a bird be done @ 170 degrees, anyway? Thanks.