Insert the thermometer probe into the deepest part of the turkey's breast, horizontally from near the neck cavity, ensuring the tip is about 1/2 to 1 inch from the internal cavity and fully surrounded by meat on all sides.
Key Placement Tips
- Avoid bones, fat, gristle, or the body cavity, as they skew readings due to different heat conduction.
- For leave-in probes, position so the sensor (often at the tip) sits in the thermal center of the breast.
- Check the thigh too if using multiple probes, aiming for the thickest part away from bone.
Target Temperature
Cook until the breast reaches 160-165°F internally, accounting for carryover cooking during rest. Verify with an instant-read thermometer at the end for accuracy.
