The temperature probe in a turkey that's supposed to pop out, doesn't. People at the turkey table that had experience saying the things used to pop at the right time but haven't for a few years. (I'm not saying China, just saying).
Maybe it's time, like the pros say, to use an instant read thermometer rather than cook the buzzard to pieces.
If yours is dry I heard if the bird is stuffed xtra time is needed. The one cooked on Thursday was cooked w/o stuffing (that was cooked separate). Bacon was draped on the breast before cooking. About 8 pieces, to keep it basted. and it was one of the best.
If the probe pop had been followed it would have been way overcooked.
Tracers work both ways.