Notice anything "funny" about 
the thermometer above?

The thermometer above, like many found in stores across America today, have high readings to ensure the safety of meats. But compare the temperatures on the thermometer above with the USDA recommended temperatures on the right. 

Conclusion? 
If you cook your Thanksgiving turkey until the thermometer reads 180 degrees and then take it out of the oven (as many cooks do), your turkey will be dry and you'll be left wondering why, if you did things just right, your turkey is always dry. 

Start using the temperature charts to the right and you'll see a world of difference -- and your Thanksgiving guests will be duly impressed!  

TIP!  
Buy and use a 
Digital Thermometer like this:

Perfect Meat is cooked to the Perfect Temperature. 
Use a Digital Thermometer to get it JUST RIGHT every time.

Use a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. Remember -- you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats (including pork) can be pink, even when the meat has reached a safe internal temperature. 

Why the Rest Time is Important    After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

USDA TEMPERATURE GUIDE RECOMMENDATIONS
Category                                    Food Temperature (°F)              Rest Time 
Ground Meat & Meat Mixtures                                  165                                                       None
Beef, Pork, Veal, Lamb                                                  160                                                      None
Turkey, Chicken                                                               165                                                       None
Fresh Beef, Veal, LambSteaks, roasts, chops      145                                                       3 minutes
PoultryChicken & Turkey, whole                              165                                                       None
Poultry breasts, roasts                                                  165                                                      None
Poultry thighs, legs, wings                                           165                                                      None
Duck & Goose                                                                     165                                                      None
Stuffing (cooked alone or in bird)                             165                                                      None
Pork and HamFresh pork                                             145                                                       3 minutes
Fresh ham (raw)                                                               145                                                       3 minutes
Precooked ham (to reheat)                                         140                                                        None
Eggs & Egg Dishes
Eggs                                                             Cook until yolk and white are firm                     None
Egg dishes                                                                           160                                                        None
Leftovers & Casseroles                                                  165                                                         None
Casseroles                                                                           165                                                         None
Seafood
Fin Fish                                          145 or cook until flesh is opaque and flakes                None
Shrimp, lobster, and crabs          Cook until flesh is pearly and opaque                      None
Clams, oysters, and mussels      Cook until shells open during cooking                      None
Scallops                                 Cook until flesh is milky white or opaque and firm           None
Baking
Water for activating Yeast                                      105-115 degrees
Bread                                                                                 180 degrees to 212 degrees
Miscellaneous
Boiling Temperature of Water                               100°C or 212° F (at sea level)

Source:  http://www.foodsafety.gov/keep/charts/mintemp.html