Check the turkey’s internal temperature in the thickest parts of the meat, not near bone or the cavity.
Where to insert thermometer
- Insert the thermometer into the deepest part of the breast from the side, so the tip is in the thickest middle area and not touching bone.
- Also check the innermost part of the thigh (where the leg meets the body) and avoid the bone there as well.
What temperature to look for
- The safe minimum internal temperature for turkey is 165°F (about 74°C) in the thickest part of the breast and the innermost thigh/wing.
- If the turkey is stuffed, check the very center of the stuffing too; it should also reach at least 165°F.
