The meat thermometer should be inserted in the middle of the thigh muscle parallel to the bone not touching. When it hits 190 Fahrenheit it is done.
It is important to let the turkey rest when it comes from the oven before attempting to carve it a minimum of 30 minutes is recommended. With a well sharpened carving knife and a long fork. Separate the drumstick and the thigh. To cut the breast meat hold the knife at an angle to slightly against the grain and slice from the top down.