Proper Probe Placement in Your Turkey


Know Your Turkey Anatomy: Before inserting a probe, understand the turkey's anatomy, identifying the thickest part of the thigh and avoiding bones. 

Invest in Quality Probes: Use reliable food thermometers with precise temperature readings for accurate results. 

Avoid the Bone: Place the probe away from bones to ensure accurate temperature measurements; bone conducts heat differently than meat. 

The 165°F Rule: Insert the probe into the thickest part of the thigh, ensuring it reaches 165°F (73.9°C) to guarantee your turkey is safe to eat. 

Avoid Surface Contact: Make sure the probe doesn't touch the roasting pan or the bone to prevent misleading temperature readings. 

Test Multiple Spots: Insert the probe in various locations for consistency; check both thighs to confirm the turkey is evenly cooked. 

Rest Before Carving: Allow the turkey to rest for about 20-30 minutes after reaching the target temperature before carving for juicier results.