Cooking the perfect turkey for Thanksgiving or any special occasion requires carefully monitoring the internal temperature. Using an accurate food thermometer is the only way to ensure the turkey reaches a safe minimum temperature throughout. But when sticking that thermometer into the bird where exactly should you place it to get an accurate reading?
In this article, we’ll explain the proper technique for thermometer placement to easily check when your turkey is cooked through and ready to serve.
Why Temperature Matters
Cooking the turkey thoroughly to an internal temperature of 165°F as measured in multiple spots is critical for food safety. Undercooked poultry can lead to bacteria like salmonella surviving and causing foodborne illness.
Using a food thermometer removes any guesswork and guarantees every part of the turkey reaches the safe minimum temperature for doneness,
Thermometer Placement
According to guidelines from Butterball and food safety experts, there are a few key locations to check temperature in your turkey:
Inner Thigh
Insert the thermometer into the thickest part of the inner thigh without touching the bone. The thigh needs to reach 165°F.
Wing
Also check the innermost area of the wing for 165°F temperature.
Thickest Breast Portion
Finally, insert the thermometer into the thickest area of the breast to ensure it reaches 170°F minimum.
Stuffing (if applicable)
For stuffed turkeys, insert the thermometer into the center of the stuffing to guarantee it hits 165°F.
Using an instant-read thermometer, check each area one at a time. For turkeys stuffed with dressing, be sure to check the center of the stuffing as well.
If you have an oven-safe leave-in meat thermometer, place the probe in the inner thigh before roasting. This lets you monitor the temperature continuously without repeatedly opening the oven.
Checking Temperature Progressively
Don’t just wait until the end of the estimated cook time to start checking temperature. Begin inserting an instant-read thermometer periodically about 1 hour before the turkey should be done. Then check every 15 minutes or so until it hits the target temperature in the areas mentioned.
This prevents overcooking the breast while waiting for the thigh and stuffing to finish. Once the thigh and stuffing reach 165°F and the breast 170°F, the turkey is ready!
Let It Rest Before Carving
Once the turkey has finished cooking, allow it to rest for 15-30 minutes before carving. This important step lets the juices redistribute evenly for better moisture throughout the meat.
After resting, you can carve the turkey and serve immediately with confidence that it is cooked to a safe internal temperature throughout.
Put Thermometer in Multiple Places
For optimal results, put the thermometer in multiple places to check every area of the turkey reaches the safe minimum internal temperature. Check the inner thigh, wing, thickest breast portion, and center of stuffing if applicable.
Using a leave-in or instant-read thermometer properly will deliver a perfectly cooked turkey ready to serve for your holiday meal!
Why Do You Have to Measure the Internal Temperature?
Since the outside cooks faster because it’s closer to the heat, checking the temperature of the outside isn’t a good way to tell if the whole bird is done.
Imagine taking a pie out of the oven and admiring how perfectly baked the top crust is? Then, when you cut into it, you found that the filling or bottom crust was not done at all?
How Far In Should It Go?
The thermometer should reach the deepest part of the bird. But that doesn’t mean you should leave it in there the whole time. If you do, you might miss the part that cooks the last (the middle). Follow the directions in your thermometer’s owner’s manual, as they don’t all measure temperature in the same way.
How to Insert a Meat Thermometer into Turkey
FAQ
Is turkey done at 165 or 180?
Is it better to cook a turkey at 325 or 350?
How do you put a thermometer in a Turkey?
There are a few different ways to place a thermometer in a turkey. The best way for you will depend on the type of thermometer you have and the size of your turkey. For a meat thermometer with a probe: 1. Insert the probe into the thickest part of the thigh, avoiding the bone. 2. Make sure the probe is not touching any bone or fat.
Where can I put a temperature probe in a Turkey?
There are a few different places you can put the temperature probe in a turkey, but the best place is in the thickest part of the breast, away from the bone. This will give you the most accurate reading of the turkey’s internal temperature. Can I put the temperature probe in the thigh?
Where should a meat thermometer be inserted?
For an accurate reading, insert the probe at least up to this divot. You should check the temperature in three different places, per the USDA: the thigh, the wing, and the breast. The sweet spot is actually the place where there’s an even layer of meat above and below the probe.
How do you read a turkey meat thermometer?
Slip an instant-read meat thermometer into the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. Drive your thermometer into the meat and make sure it doesn’t touch a bone, or you’ll get an inaccurate reading.
How do you check the internal temperature of a Turkey?
While cute, “pop-up” timers aren’t always accurate, so the USDA always recommends using a food thermometer to check the internal temperature of a turkey. Our go-to pick? An instant-read meat thermometer which you can get for around $10. You can also use an oven-proof food thermometer if you prefer.
Which type of thermometer is best for a Turkey?
* Thermocouple thermometers are the most accurate type of thermometer, but they can be expensive. Thermocouple thermometers have two metal probes, one of which is inserted into the turkey and the other of which is placed in a cup of ice water. The temperature of the turkey is determined by the difference in temperature between the two probes.