It's turkey time and it goes without saying that an undercooked bird could put a damper on your holiday—and make you and your family sick. Use a meat thermometer to make sure your turkey gets hot enough to kill harmful bacteria: It should read 165°F for the innermost part of the thigh and for stuffing cooked in the turkey. Two top picks from our recent tests are the Polder THM-360 and the Taylor Weekend Warrior 806.

Read more on how to avoid food poisoning, and check out our interview with Food Network host Robin Miller on holiday eating without the guilt.