The turkey thigh is the meaty section of the leg located between the drumstick and the body of the turkey.
Locating the Thigh
Identify the drumstick, which protrudes from the turkey's lower leg; the thigh sits directly above it where the drumstick attaches to the body. Thighs appear as thicker, darker meat under the skin near the cavity opening.
Checking Temperature
Insert a meat thermometer into the innermost, thickest part of the thigh, avoiding bone for an accurate reading. Probe after about 30 minutes of roasting to find the coldest spot, which indicates the thickest area, and monitor until it reaches 165°F (74°C). Dark meat like the thigh can safely go higher, up to 175°F (79°C), due to its fat content.
