Where to Place a Thermometer in Your Turkey: A Step-by-Step Guide

Cooking the perfect turkey can be a daunting task, especially if you’re tackling it for the first time. One of the keys to success is ensuring the turkey is fully cooked through to a safe internal temperature. This is where using a food thermometer comes in handy. But exactly where should you place the thermometer probe to get an accurate reading? Follow this simple guide to learn the proper technique.

Why Using a Thermometer is Critical

Guessing if a turkey is cooked based on color and texture alone can lead to consuming undercooked poultry According to the United States Department of Agriculture (USDA), a turkey is only fully cooked once it reaches an internal temperature of 165°F throughout The only way to reliably check this is by using a food thermometer.

Trying to eyeball it can result in salmonella poisoning if bacteria survive inside undercooked meat. Each year in the United States, there are over 1 million cases of salmonella poisoning from various sources Don’t take chances with your holiday meal Using a food thermometer helps eliminate bacteria and ensures your turkey is safe to eat.

Choosing the Right Thermometer

Not all food thermometers are created equal. Here are the two main types and why instant-read thermometers tend to work best for turkey:

• Oven-Safe Thermometers – Leave thermometer inside turkey while it cooks. Good for roasts, hams, and casseroles. The probe is not long enough to reach center of turkey cavity.

• Instant-Read Thermometers – Used to check temperature periodically by inserting probe into food. Can be used in multiple spots to check for proper doneness. Recommended for whole turkeys.

Look for a digital instant-read thermometer that can handle temperatures up to at least 170°F. Models with probes at least 4-6 inches long are ideal to reach the innermost part of a turkey. Waterproof and foldable thermometers are convenient for easy storage.

Checking Temperature in Multiple Locations

A turkey does not cook evenly all throughout. The breast, thigh, and stuffing cavity will all heat at different rates. Checking the temperature in only one area is unlikely to give you the full picture.

The USDA recommends taking the temperature in the following 3 locations:

• Inner thigh – Insert thermometer into the thickest part of the thigh, taking care to avoid hitting bone.
• Breast – Place thermometer into the thickest part of the breast.
• Stuffing – If cooking your turkey stuffed, check the center of the stuffing which cooks most slowly.

All areas must reach 165°F. If taking the temperature in multiple places seems excessive, focus on the inner thigh and breast at a minimum. The thigh is often the last to fully cook.

Step-by-Step Guide to Properly Placing the Thermometer

Follow this sequence for flawlessly monitoring your turkey temperature each step of the way:

1. Take Temperature Prior to Cooking

It’s useful to check the raw turkey’s starting temperature. Remove your bird from the refrigerator and insert the instant-read thermometer into the innermost part of the thigh. Record this number which will likely be around 40°F for a properly chilled turkey.

2. Verify Minimum Internal Temperature After Partial Cook Time

Depending on the size, a turkey needs to cook for at least 2-3 hours to fully bake through. To ensure it has started heating internally, verify it reaches 140°F after about 1 hour in the oven. Insert the probe into the thickest section of the breast to check.

3. Begin Checking Thigh and Breast Temperatures

After 2 hours, begin periodically checking the temperatures of both the inner thigh and breast. Do this every 15-30 minutes until it hits 165°F in both locations ensuring the turkey finishes safely cooked through.

4. Check Stuffing Temperature at End (if applicable)

If your turkey is stuffed, use the thermometer to test the center of the stuffing cavity after removing from the oven. As the slowest heating part, you want to verify it reaches 165°F as well.

5. Allow Carryover Cooking and Final Temperature Check

When the thigh and breast hit 165°F, remove the turkey from the oven and let it rest for 15-30 minutes. The temperature will continue rising 5-10° more degrees during this time which is known as carryover cooking.

Insert the thermometer one more time into both the thigh and breast to verify the turkey finished at a minimum of 165°F throughout. The juices should also run clear when pierced with a knife at this point.

Cook to Proper Temperature – No Exceptions

No matter how tempting, don’t remove the turkey early at a lower temperature. Cooking to an internal temperature of 165°F as measured in multiple locations with an instant-read thermometer is the only way to guarantee its safety and destroy any dangerous bacteria.

Trust your thermometer over any visual indicators. A stuffed turkey can take over 4 hours to fully bake. Resist opening the oven door repeatedly or you’ll increase the cook time. Remaining patient and vigilant in monitoring temperatures leads to perfectly cooked, flavorful turkey every time.

Handy Temperature Tips

• Always insert thermometer probe into the thickest area of the meat avoiding contact with bone.

• Let the thermometer reading stabilize for 15 seconds before recording the temperature.

• For accuracy, check temperatures in more than one spot.

• For poultry, 165°F indicates fully cooked and safe to eat.

• Resting after cooking allows the temperature to continue rising to proper doneness.

• Leftovers should be reheated until they reach 165°F again.

Taking the temperature multiple times as your turkey cooks eliminates any chance of undercooking. The extra time involved leads to confidence that your holiday bird will turn out perfectly and safely using this simple process. Just be sure to keep your thermometer close at hand and place it in all the right spots.