Thanksgiving is one of the most food-centered days of the year, and just about the only time for a Turkey to shine. In this post, we’ll help you with one of the key principles of turkey cooking that you need to get a perfect bird this year!
While you can find any number of turkey recipes with varying methods and flavors they all have one thing in common: making sure your turkey is properly cooked. And the thermal principles that we talk about here for cooking your turkey are applicable to any recipe.
Cooking the perfect turkey can seem like a daunting task, but having an accurate reading of the internal temperature is crucial. Using a meat thermometer takes the guesswork out and helps ensure your turkey is cooked to juicy, tender perfection. But in order to get an accurate temperature reading, you need to know exactly where on the turkey to insert the thermometer.
As a passionate home cook and turkey enthusiast, I’ve learned a few key lessons over the years about thermometer placement that I want to share. Properly inserting the thermometer into the turkey will give you the precise temperature data you need to roast, deep fry or grill the best bird possible.
Choose The Right Thermometer For The Job
Before we get into thermometer placement, it’s important to pick the right type of thermometer for how you are cooking your turkey Here are the main options
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Instant-read thermometers – These provide a quick, precise temperature reading. You simply insert the probe into the thickest part of the breast or thigh when checking doneness. Great for periodically checking.
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Leave-in probe thermometers – The probe stays in the turkey during cooking, connected to a unit outside the oven that displays the temp. Great for roasting and hands-off monitoring.
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Analog dial thermometers – The classic choice, with a dial display on the handle. Reliable and cost effective. Good for occasional checks.
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Digital thermometers – Offer accuracy and precision with their digital display. Many have handy presets and alarms. Reliable and easy to use.
For whole turkeys, I recommend a good leave-in probe thermometer. The wire lets you keep the carcass in the oven while easily viewing the temperature display. This prevents having to open the oven and lose heat. Instant-read thermometers are great for quicker checks.
Essential Internal Temperature Guidelines
Before we get into where exactly to insert your thermometer, it’s crucial to know the proper internal temperatures that indicate your turkey is safe to eat:
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Whole turkey: 165°F in the thickest part of the thigh, wing and breast. Juices should run clear at this temp.
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Turkey breast: 165°F
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Ground turkey: 165°F for safety
Going by temperature instead of time ensures your turkey reaches the ideal doneness from edge to edge. The USDA and food safety experts all recommend using a thermometer for accuracy.
How Deep To Insert The Thermometer Probe
When inserting an instant-read or dial thermometer into the turkey, you’ll want to go in at least 2-3 inches deep into the thickest part of the meat. For large turkeys, you may need to go as deep as 4 inches to reach the center.
Look for the dimple or divot on the probe, and make sure to insert it at least that deep into the turkey. This ensures the thermometer’s sensor reaches into the very center of the meat for an accurate reading.
Where To Place The Thermometer In A Whole Turkey
To get the best reading on doneness for a whole turkey, you’ll want to check the temperature in a few key locations:
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Deep in the thickest part of the breast – This is the best indicator of minimum doneness for the whole turkey. Insert the probe into the densest area of the breast, taking care not to hit bone.
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In the thickest portion of the thigh – Check near the thigh joint; aim the probe horizontally into the meatiest area. Thighs need to reach 165°F.
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In the wing near the breast – Wings cook quickly, so check here as well to confirm doneness. Insert near the wing joint without touching bone.
I like to take two readings – one in the deep breast and another in the thigh – to double-check the turkey is fully cooked through. Checking multiple areas ensures you don’t miss any undercooked spots.
Avoiding Hot Spots When Taking The Temperature
When inserting your thermometer probe, be aware of turkey hot spots that can provide falsely high readings:
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Near the thigh and wing joints
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Around any stuffing cavities
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Next to the backbone
These bony, hollow areas heat up quicker than the breast and thigh meat. To avoid hot spots, insert your thermometer into the densest parts of the breast or thigh.
Let It Rest Before Carving
An important final step is letting the turkey rest about 20-30 minutes before slicing into it. The temperature will rise another 5-10°F during this time for thorough doneness.
Resting also allows the juices to reabsorb back into the meat, giving you juicier results when you carve. I always keep an instant-read thermometer handy during the rest to double-check the final temperature.
Takeaway Tips For Thermometer Placement
Properly inserting your thermometer is crucial for accurate results. Follow these tips whenever you cook a turkey:
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Use an instant-read or leave-in probe thermometer for precision.
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Insert 2-4 inches deep into the thickest parts of the breast and thigh.
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Avoid bones, cavities and hot spots.
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Check temperature in multiple spots – breast, thigh and wing.
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Let the turkey rest before carving.
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Double check the final temp before serving.
By mastering proper thermometer placement, you’ll take the guesswork out of roasting turkeys. You’ll never have to worry about undercooked or dried out birds again. With the right techniques, your holiday table will be graced with tender, juicy, perfectly cooked turkey every time.
How to Place the Probe
Insert the probe horizontally, from near the neck cavity.- The probe’s tip should be about 1/2 to 1 inch (1.3 to 2.5 cm) from the internal cavity of the bird to avoid touching the bone.
With the probe in place, you’re ready to track the breast’s internal temperature during the cook. Remember that breast and leg meat should cook to different temperatures, but breast is the one that will dry out if overcooked. So make sure you temp that breast! If you want to learn more about how white and dark meat differ, read about it in our comprehensive turkey post.
Not Just One Thermometer
One thermometer is just not enough for perfectly cooked turkey. You need an oven-safe leave-in probe thermometer to track the temperatures during the cook and an instant read thermometer to verify doneness at the end. And to ensure that your leave-in thermometer is doing its job correctly, you need to make sure that your probe is in the right place.
How to Insert a Meat Thermometer into Turkey
FAQ
Where is the best place to check the temperature of a turkey?
When preparing a whole turkey, insert the thermometer into the thickest portion of the turkey breast, the innermost portion of thigh and the innermost portion of the wing. Make sure the thermometer does not touch bone, gristle or the pan.
Is turkey done at 165 or 180?
- The USDA recommends cooking turkey to a minimum internal temperature of 165°F.
- This temperature kills pathogens like Salmonella, Campylobacter, and avian influenza viruses.
- You can remove the turkey from the oven at a temperature as low as 160°F because the temperature will continue to rise as it rests.
- Turkey can remain pink even after cooking to a safe temperature, and smoked turkey is always pink.
- A whole turkey has two different types of meat, white breast meat and dark meat, so cooking times and temperatures may need to be adjusted.
- Pop-up turkey timers are not reliable because they can indicate temperatures that are much higher than the recommended temperature.
What temperature is a turkey done at on a thermometer?
What Should the Temperature of a Turkey Be? You’ll find that most people (including the USDA) consider the turkey to be done once it’s reached a minimum internal temperature of 165 degrees F (75 degrees C) in the thickest part of the thigh.
Where to put a meat thermometer on a Turkey?
Where to put meat thermometer on turkey? The best place to put a meat thermometer in a turkey is the thickest part of the thigh, avoiding the bone. This area tends to cook slower than the breast, so it is crucial to ensure the dark meat reaches the recommended internal temperature of 165°F (74°C) while keeping the breast meat moist and tender.
Do you need a thermometer to cook a Turkey?
A thermometer is essential to getting an accurate read, ensuring that your turkey is cooked to perfection. Depending on your cooking method, thermometer placement is key. For example, when roasting a turkey in the oven, you’ll want to place the thermometer in the thickest part of the breast or thigh.
Can you put a thermometer in a turkey breast?
Use an instant-read thermometer to check the turkey’s temperature in both the breast and the thigh. (Make sure to avoid touching the bone.) When the thermometer hits 165°F, take the turkey out of the oven. How do you put a thermometer in a Turkey? Insert the probe into the thickest part of the breast, near the thigh.
How do I check the temperature of my Turkey?
You can also check the temperature of your turkey with an instant-read thermometer following the steps below: Approximately 30 to 60 minutes before you expect your turkey to be finished cooking, insert the instant-read thermometer into the thickest part of the thigh, being careful not to touch the bone.
Where should a thermometer be placed?
Depending on your cooking method, thermometer placement is key. For example, when roasting a turkey in the oven, you’ll want to place the thermometer in the thickest part of the breast or thigh. The same goes for deep-fried turkey—pull it out of the oil briefly to insert the thermometer.
Can you put a thermometer in a turkey thighs?
Turkey Thigh. First, you’ll want to put the thermometer in the turkey thighs to determine the internal temperature. When you insert the thermometer in the turkey thighs, you’ll want to insert the thermometer into the thickest part of your turkey thigh, as close to the bone without touching it as you can get.