Getting the internal temperature just right is crucial for smoking juicy, flavorful turkey. Proper thermometer placement lets you monitor doneness and ensure food safety. Follow this guide to become a smoked turkey pro!
Why Temperature Matters
Poultry needs to reach 165°F internally to eliminate bacteria that can cause foodborne illness. But you also want to avoid overcooking which dries out the meat.
That’s why monitoring temperature during smoking is so important The thermometer provides vital feedback to remove the turkey right when it hits the sweet spot between unsafe and overdone
3 Key Areas to Check
To get an accurate read on the turkey’s internal temp, the thermometer should be inserted into three main areas:
-
Thickest part of breast – Avoid bones or gristle here.
-
Innermost portion of thigh – Go for the thickest section.
-
Innermost portion of wing – Find the thickest area.
Checking multiple areas accounts for uneven cooking and ensures no part falls below the 165°F safety zone.
Go For the Side
When working with turkey breasts or ground turkey patties, insert the thermometer from the side. This gives a more precise temp reading than top-down.
Side insertion also makes it easier to read the thermometer display without removing it.
Thermometer Types
There are a few options when it comes to thermometers for smoked turkey:
Oven-Safe Thermometers
These insert into the turkey and remain in place throughout cooking. The dial outside the oven shows the real-time internal temp. Great for whole birds or turkey breasts.
Instant-Read Thermometers
Offer quick, accurate readings. Pull turkey from smoker, insert probe into thickest area, wait 15-20 seconds for the temp.
Pop-Up Thermometers
Pre-inserted in frozen turkeys. Indicator pops up when turkey reaches 165°F minimum internal temp. Confirm with conventional thermometer.
Probes and Hygiene
To prevent cross-contamination, clean and sanitize thermometer probes before each use:
- Wash with hot, soapy water after use
- Sanitize with alcohol wipe, diluted bleach solution, or boiling water
- Remove residue with soap and hot water
Maintaining Accuracy
To keep your thermometer readings reliable:
- Calibrate upon purchase and regularly after
- Use ice water method (should read 32°F)
- Or boiling water method (should read 212°F adjusted for altitude)
Smoking Success Tips
Beyond thermometer placement, finishing techniques help ensure smoked turkey perfection:
-
Brine turkey 12-24 hours before for moisture and flavor
-
Experiment with rubs and wood types (hickory, apple)
-
Smoke at a consistent 225-275°F
-
Let rest 20 minutes before carving for juiciness
Smoked Turkey FAQs
What thermometer is best?
Instant-read or digital for speed. Oven-safe work well too.
How long to smoke turkey?
Around 30-45 mins per lb for full doneness.
What temp should smoked turkey reach?
Minimum 165°F internal temp throughout turkey and stuffing.
Can you use a pop-up thermometer?
Yes, but confirm final temp with a conventional thermometer for safety.
Master Smoked Turkey with Proper Thermometer Placement
Sticking that thermometer probe in the right spots means you’ll turn out perfectly cooked smoked turkeys every time. No more guessing about doneness or worrying about dry, unsafe meat.
Follow the guide above to become a smoked turkey pro! From thermometer types to accuracy tips, you’ll have the knowledge to nail juicy, flavorful birds worth bragging about.
Where to Put the Thermometer in a Turkey
An important part of using any thermometer is the proper placement in the turkey. Unsure of where to put the thermometer in a turkey? Here are few tips to keep in mind:
- When preparing a whole turkey, insert the thermometer into the thickest portion of the turkey breast, the innermost portion of thigh and the innermost portion of the wing.
- Make sure the thermometer does not touch bone, gristle or the pan.
- When inserting the thermometer in a turkey breast or ground turkey patty, insert it from the side. The thermometer is easier to read and more accurate than when inserted from the top.
The internal temperature of your turkey (and any stuffing) should always reach 165°F.
According to the U.S. Food and Drug Administration, the percentage of consumers who own food thermometers has increased from 49 percent in 1998 to 70 percent in 2010. Both the National Turkey Federation and USDA recommend using a meat thermometer to ensure a delicious and safe meal.
Accurate temperatures, both in the oven and the turkey are important for quality and safety. A meat thermometer is a cook’s best friend when it comes time to prepare a meal.
Meat thermometers that can be calibrated for accuracy and instant-read/digital thermometers are our preferred choices. These types of thermometers are available at grocery, kitchen and hardware stores.
Don’t forget about your oven’s temperature! Check the oven thermostat and oven temperature to verify the oven setting. Recalibrate if necessary – a 25°F variation can make a 5 percent difference in cooked turkey yield. An oven that is too hot will dry and shrink the bird.
Check out USDA’s resource for more information on proper cooking temperatures.
This should be inserted into the turkey at the beginning of the cooking time and remain inserted in the bird while cooking. The temperature indicator will rise slowly as the turkey cooks. An oven-proof thermometer is ideal for the whole turkey and the turkey breast.
These thermometers enable you to measure the internal temperatures of meat with the most accurate reading in the quickest time possible. They are not designed to stay in the food during cooking. If you use this type, pull the turkey out of the oven far enough to insert the stem about 2 1/2 inches into the thickest part of the meat, but not touching bone or the roasting pan.
The sensing tip is a small indentation located about 1 1/2 inches from the end of the stem and must be fully inserted into the bird. (Look for a tiny dimple on the stem.) The temperature should register in about 15-20 seconds. Wipe with a sanitizer after each use and before the next use.
These are commonly found in the whole turkey and turkey breast. The “pop-up” thermometer device indicates the turkey has reached the final temperature for safety and doneness. Experts suggest the temperature be verified with a conventional thermometer.
USDA has a full listing of the various types of food thermometers available.
Food thermometers should be washed following use with hot soapy water and sanitized. Most thermometers, particularly digital and instant-read varieties, should not be immersed in water.
There are several ways to sanitize your thermometer:
- Use an alcohol swab to wipe the stem.
- Use a food-safe sanitizing solution, such as chlorine bleach and water, diluted according to the directions on the bottle, by holding it in the diluted mixture for a minimum of 10 seconds.
- Hold the stem in boiling water for no less than 30 seconds.
If using alcohol or a cleaning solution, make sure to wash the stem with soap and hot water to remove any residue.