Where do you put the Meat Thermometer?
Do Not touch the Bone it will give you a false reading You want the tempature of the meat the furthest away from the heat. Since the dark meat takes longer to cook that is where you want your thermometer, deep in the center of a thigh. [not touching a bone of course]
White Meat 161 Degrees
Dark Meat 180 Degrees
To make sure you don't overcook the white meat, cover it with tin foil. Also, brining helps the turkey not dry out