Insert the thermometer into the thickest part of the thigh , going in from the side and stopping before you hit the bone.

Exact spot to use

  • For a whole turkey, slide the probe horizontally into the thickest part of the inner thigh, where the leg meets the body, without touching bone or the cavity.
  • For extra accuracy, also check the deepest part of the breast, again in the thickest area and not against bone or cartilage.

What temperature you want

  • The safe doneness temperature is 165°F (about 74–75°C) in the thickest part of the thigh and breast.
  • If one area is below 165°F, keep cooking and recheck that same spot until it reaches at least 165°F.

Quick practical tips

  • Insert the thermometer from the side (parallel to the pan) so more of the probe is in the center of the meat.
  • Avoid bone, gristle, or the roasting pan, or you can get a falsely high reading and undercook the turkey.
  • Let the turkey rest after it reaches 165°F so the juices redistribute and the meat stays juicy.

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