where to probe turkey

For food-safety and accurate temperature, a whole turkey should be probed in a few specific spots, not just anywhere on the bird.

Main place to probe

• Insert the thermometer into the thickest part of the inner thigh , where the thigh meets the body of the turkey.

• Make sure the tip is in the meat, not touching bone, and not so shallow that it’s in just skin or fat.

Other key spots to check

• Check the thickest part of the breast as a second reading, again avoiding bone.

• If the turkey is stuffed, probe the center of the stuffing as well, since it heats more slowly than the meat.

Safe final temperature

• The safest guideline is that all these points (thigh, breast, and stuffing if used) should reach at least 165°F (about 74°C) before the turkey is considered safely cooked.

• Let the turkey rest after it reaches temperature so juices redistribute and the meat stays moist when carving.

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