where do i stick the thermometer in a turkey

Insert the thermometer into the thickest part of the turkey, not touching any bone, to check for a safe, accurate temperature reading. The safe internal temperature you’re looking for is 165°F (about 74°C) in the thickest part of the bird.

Best spot for the thermometer

• Slide the probe into the deepest part of the breast from the side (often from the neck end), aiming toward the center of the meat and stopping before you hit the cavity or breastbone.
• Alternatively, you can check the thickest part of the inner thigh, again avoiding the bone, which heats faster and can give a falsely high reading.
• If the turkey is stuffed, also check the very center of the stuffing and make sure it reaches 165°F as well for safety.

How to insert it correctly

1. Place the turkey on a stable surface or in its roasting pan.
2. Identify the thickest, meatiest part of the breast or thigh (look for the largest “mass” of meat, away from edges).
3. Insert the thermometer horizontally into that thickest point so the tip sits roughly in the center of the meat, not poking through to the cavity and not touching bone.
4. Wait for the reading to stabilize; if it’s below 165°F, continue cooking and recheck in the same area or another thick area nearby.

Extra tips so it’s not dry

• Pull the turkey from the oven when it hits about 160–162°F in the breast; it will usually carryover-cook to 165°F while resting.
• Let the turkey rest at least 20–30 minutes before carving so the juices redistribute and the meat stays moist.

Information gathered from public forums or data available on the internet and portrayed here.