Why Is My Turkey Overcooked on Top But Still Raw Underneath?

I ate Thanksgiving dinner at my family's house, but I roasted a whole turkey by myself this weekend just for practice/fun. I followed Laura In The Kitchen's recipe; I finally took it out when it was 170F in deepest part of the breast, but it was still measuring 140F in the thigh. The same thing happened last time I tried to roast a whole turkey with a different recipe. Last time, I just kept cooking the turkey until the thigh was at a safe temperature and the breast was totally nuked; this time I just cut out the breasts and threw the rest of the turkey away (wish me luck not getting salmonella.) I put foil over just the breast both times during most of the cooking process.

What is going on?? Are we actually supposed to be rotating the turkey half way through? If I just follow recipes and recommended cooking times, I will end up with raw turkey thighs. Same thing with those pop-up thermometers that come in a lot of turkeys and are placed in the breast...if people go by those, won't they end up with a turkey that is done in the breast but undercooked elsewhere? Are lots of people just eating raw turkey thighs every Thanksgiving??