Been doing turkeys since I was a young man. Always worked with dad when he did his, so I have become accustomed to knowing when the bird is done by feel. The leg will usually pull away pretty easily when the bird is cooked, but I would not make a recommendation to anyone to cook poultry without a temp probe. Just watch the birds and the skin color will give away how fast they are cooking. Allow for some additional time, just in case they are really absorbing your heat source at the beginning.
This post was edited on 11/21 at 10:23 pm