To accurately probe a turkey for temperature, insert the thermometer into the thickest part of the breast, making sure the probe is parallel to the surface and avoids bones or gristle, as contact with bone can give a false reading. For larger turkeys, it's also recommended to check the temperature in the innermost part of the thigh, away from the bone, to ensure even cooking.
Best Probe Locations
- Thickest part of the breast, avoiding bone.
- Innermost part of the thigh, away from bone.
- If using multiple probes, check both breast and thigh for best results.
Temperature Guidelines
- The USDA recommends the breast reach 165°F (74°C) for safety.
- For juicier results, some prefer pulling the breast at 160°F (71°C) and letting carryover cooking finish the job.
- Thighs are best at 170–175°F (77–79°C) for tenderness.
Tips for Accurate Readings
- Ensure the probe is fully inside the meat, not touching bones or the pan.
- Reposition if you feel resistance or hit bone.
- For wireless or leave-in probes, make sure the sensor is properly placed and secured.
Probing in these key locations ensures your turkey is cooked safely and evenly.
