To ensure that a turkey is cooked to a safe temperature, it should reach an internal temperature of 165°F (74°C) in the thickest part of the thigh and the breast, and 165°F (74°C) in the stuffing
. It is important to insert the meat thermometer close to, but not touching, the thigh bone
. To achieve the best results, it is recommended to check the turkey's temperature in three different locations: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh
. It is also important to let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute and the temperature to even out
