Check the turkey’s temp in the thickest parts of the meat, not near bone or the cavity.
Where to place the thermometer
- Whole turkey: Insert the thermometer into the thickest part of the inner thigh, going in from the side and avoiding the bone.
- Breast: Check the deepest/thickest part of the breast, coming in from the side and not touching bone.
- Stuffing (if stuffed): If you stuffed the bird, check the very center of the stuffing as well.
Aim for at least 165∘F165^\circ \text{F}165∘F in all those spots for safe doneness.
