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
Leftovers & Casseroles                                               165                                                     None
Casseroles                                                                    165                                                      None
Seafood
Fin Fish                                                                    145 or cook until flesh is opaque and flakes               
Shrimp, lobster, and crabs                                  Cook until flesh is pearly and opaque                       
Clams, oysters, and mussels                              Cook until shells open during cooking                       
Scallops                                                                 Cook until flesh is milky white or opaque and firm        
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