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Guide
Insert the probe into the thickest breast and innermost thigh without touching bone. Check both areas, plus the centre of stuffing if the bird is stuffed.
Insert enough of the probe to place its sensing area in the centre of the thickest meat. Probe designs differ: the sensing zone may be at the tip or extend farther up the stem, so follow the instrument instructions.
Approach from the side and aim for the centre of the thickest breast meat. Avoid the breastbone and do not let the tip pass into the cavity, because either can distort the reading.
Place the probe in the thickest inner thigh where it meets the body, keeping clear of bone. Large birds can cook unevenly, so a breast reading alone is not enough.
If the turkey is stuffed, measure the centre of the stuffing as a separate food-safety point. FSANZ advises cooking potentially hazardous food thoroughly and identifies seventy-five degrees Celsius as a useful core-temperature benchmark.
Check several nearby points and use the lowest stable reading. Clean the probe between contacts, especially if you recheck after it has touched undercooked poultry.
Temperature may continue to change during resting. Base the safety decision on authoritative guidance and actual readings, not colour, clear juices or a pop-up indicator alone.
Common questions
Deep enough for the sensing area to sit at the centre of the thickest meat, but not against bone or inside the cavity. Consult the thermometer manual to locate its sensing zone.
Check the thickest breast and the innermost thigh. Measure the centre of the stuffing separately if the bird is stuffed.
No. Bone conducts heat differently from muscle and can give a misleading result, so reposition the probe in the meat.
Only use it that way if it is a leave-in, oven-safe model. Remove ordinary instant-read thermometers after each check.
Keep exploring
Use a clean probe in the thickest part without touching bone. FSANZ recommends poultry reach at least 75°C at the centre.
A folding instant-read probe suits quick checks; a cabled leave-in unit is better for monitoring a roast without opening the oven.
A digital probe is the most versatile choice for checking internal food temperature. Choose instant-read for spot checks or a leave-in model for longer cooks.