Every kitchen should have a trusty meat thermometer (especially on Thanksgiving). All that separates a juicy, delicious turkey from a dry, disappointing mess are a few degrees. More importantly, though, cooking your meat to a safe temperature prevents dangerous foodborne illnesses. Here’s how to check your turkey’s temp the right way this holiday:
Using a meat thermometer is key to ensuring your holiday turkey turns out juicy, tender and safe to eat. But simply sticking the probe anywhere won’t give an accurate reading. Placing it correctly in the turkey’s thermal center is essential. Read on to learn where to insert the thermometer probe when roasting a whole turkey or turkey breast.
A meat thermometer takes the guesswork out of determining doneness Tracking the internal temperature as the turkey cooks guarantees it reaches the safe minimum while staying moist,
For an accurate reading, the thermometer probe must be properly placed in the thickest part of the breast. Follow proper technique to locate the turkey’s thermal center.
Why Thermometer Placement Matters
- Heat transfers from the outside in as meat cooks
- Outer areas heat up fastest, the center takes longest
- Only the tip of the probe detects temperature
- Hitting the thermal center ensures an accurate reading
- If placed incorrectly, the probe may miss the coolest spot
Monitoring the thermal center is key for food safety. Undercooked poultry can contain dangerous bacteria.
How to Place Probe in Whole Turkey
For whole turkeys, insert the probe horizontally into the thickest area of the breast, avoiding bone.
- Enter from the neck end, parallel to the turkey cavity
- Stop about 1-1.5 inches from the cavity wall
- Make sure the probe tip sits in the densest part of the breast
- It should be surrounded evenly by meat, not near any bones
The probe tip should end up near the turkey’s geometric center for an accurate temperature.
How to Place Probe in Turkey Breast
For bone-in turkey breast halves, insert the probe into the center of the thickest part. Again avoid hitting bone.
- Identify the densest area of the breast half
- Insert the probe halfway into the thickness of this section
- Angle slightly toward the rib bones, keeping the probe surrounded by meat
For boneless breasts, simply insert the probe into the thickest center area, stopping halfway through.
Checking Multiple Areas
To confirm even doneness, check temperature in a couple spots:
- Insert one probe into the thigh, parallel to the leg bone
- Insert another into the thickest section of breast
- Monitor both probes simultaneously during roasting
The breast should hit 165°F, while the thigh reaches 175°F when done.
If using one probe, verify the breast temp after cooking. Then double check the thigh meat with an instant-read thermometer before serving.
Let the Probe Do the Work
With the probe correctly placed, let the thermometer do its job and avoid opening the oven. Opening the door frequently lets heat escape and extends cooking time.
Rely on the real-time temperature readout instead of visually checking doneness. Remove the turkey once the target temp is reached.
Then double check it with an instant-read thermometer before serving. Allow the bird to rest at least 15 minutes after roasting for the juices to redistribute.
Roasting Tips for Perfect Turkey
- Thaw turkey completely before roasting
- Pat turkey dry with paper towels
- Tie drumsticks together to hold shape
- Place turkey breast up on a roasting rack
- Insert probe in the thermal center before roasting
- Roast at 325°F, allowing 15-18 mins per pound
- Let rest 15+ minutes before carving
Staying Safe from Foodborne Illness
Salmonella and other bacteria can lurk in raw poultry. Proper thermometer placement and cooking turkey to 165°F kills any dangerous pathogens.
Be sure to wash hands, utensils and surfaces after handling raw turkey to avoid cross contamination. Refrigerate all leftovers within two hours.
Following safe turkey handling and roasting guides keeps your holiday meal safe for family and friends.
Mastering the Turkey Roasting Process
Roasting a turkey can be intimidating for many home cooks. The large size and uneven shape make it tricky to cook just right.
By learning where to correctly place the thermometer probe, you can nail the preparation and have a perfectly cooked turkey any time.
Monitor the pop-up timer and thermometer instead of opening the oven door repeatedly. Let the turkey rest before you carve and serve for maximum juiciness.
Properly placing the thermometer probe is the first step to roasting success. By hitting the poultry’s thermal center, your thermometer can accurately read when the turkey is done.
Digital vs. Analog Meat Thermometer
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So, should you get a digital or an analog instant read thermometer? A digital one will display the temperature in numerals, kind of like a digital watch. An analog one uses a more classic face, similar to a clock.
Analog thermometers (like this top-rated one, which is just $11 on Amazon) must be calibrated to ensure an accurate reading. To calibrate your analog thermometer, submerge the stem in ice water and let it sit for a few minutes. If the dial does not read 32°, use a small wrench to loosen the nut behind the dial. Then rotate the dial to the correct temperature.
Related: How to Perfectly Cook a Turkey in the Oven
Instant Read Thermometer vs. Leave-In Thermometer
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An instant read thermometer is exactly what it sounds like: A thermometer that reads temperatures instantly. Most instant read thermometers have a handle that displays the temperature and a stainless steel probe that is inserted into food. (Looking for the best instant read thermometer? We tried a ton—and this one was our favorite by a longshot).
A leave-in thermometer is equally aptly named: It’s a thermometer that you leave in the meat during the cooking process. Some leave-in thermometers have an analog face and a stainless steel probe. Others are more complex, with an oven-proof wire that connects the probe to a device that sits outside of your oven. (Psssst: This one has more than 2,000 5-star reviews).
Poultry Probe Placement | MEATER Product Knowledge Video
FAQ
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