where should i put the thermometer in a turkey

Place the thermometer in the thickest part of the turkey breast , inserted from the side, making sure the tip is deep in the meat but not touching any bone.

Exact placement

• Insert the probe horizontally from the side/neck end of the turkey into the thickest part of the breast, aiming toward the center of the meat.

• Stop when the tip is close to the middle of the breast and about 0.5–1 inch away from the internal cavity so it does not hit bone or the air cavity.

• Keep the sensor tip fully buried in meat; only the metal shaft (or up to the safety line on wireless probes) should be inside the turkey.

Thigh temperature check

• For an extra check, you can also temp the thickest part of the thigh where it meets the body, again avoiding the bone.

• If the breast reads done but the thigh is cooler, cook a little longer until both are at a safe temperature.

Safety temperatures

• Pull the turkey when the coolest spot in the breast hits about 155–160°F; carryover heat usually brings it to the USDA-safe 165°F while it rests.

• Let the turkey rest at least 20–30 minutes before carving so juices redistribute and the temperature evens out.

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