Best Probe Placement
Insert the probe into the deepest part of the turkey breast, horizontally from near the neck cavity, aiming for the thermal center with about 1/2 to 1 inch from the internal cavity to avoid bone. The tip should be fully surrounded by meat in the thickest area, not touching bone, which can skew readings due to different thermal properties.
Thigh Alternative
For thighs, place the probe in the thickest part just above where the thigh meets the body, avoiding bone. This spot reaches 170-175°F for tenderness while breast hits 165°F for safety.
Key Tips
- Ensure the probe's safety notch or minimum immersion line is inside the meat.
- Monitor multiple areas like breast, thigh, and wing if using multiple probes.
- Track until the lowest temperature area is done, accounting for carryover cooking.
