Check the temperature of a turkey in the thickest part of the breast, the innermost portion of the thigh, and the wing joint, ensuring the thermometer probe does not touch bone.
Key Locations
Insert the probe into the deepest area of the breast meat for the primary reading, as this white meat cooks fastest and indicates overall doneness. Next, check the thickest part of the thigh near the body joint, which takes longer to cook due to its dark meat and fat content. Finally, verify the wing near the breast joint to confirm even cooking across all parts.
Safe Temperatures
The USDA recommends a minimum internal temperature of 165°F (74°C) in the thigh, breast, and stuffing for safety. Some sources suggest pulling the breast at 150°F (66°C) for juicier results if rested 30 minutes post-cooking, while ensuring thighs reach 165°F. Always use an instant-read or probe thermometer, avoiding hot spots like bones or cavities.
