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Guide
The Food Standards Agency gives equivalent safe cooking combinations, including seventy degrees Celsius for two minutes. Check the thickest areas and the centre of any stuffing.
The UK Food Standards Agency lists seventy degrees Celsius for two minutes, or equivalent combinations at other temperatures, as guidance for thorough cooking. Use one stated combination rather than treating a momentary display as the whole check.
Insert the probe into the deepest breast meat from the side where practical. Keep the sensing tip away from bone and do not push through into the cavity.
The thigh can heat differently from the breast. Check the thickest inner area without touching the joint or bone, and sample another point if the reading seems unexpectedly high or low.
Stuffing cooked inside the bird must also become thoroughly hot. Measure its centre separately; alternatively, cooking stuffing in its own dish can make temperature control simpler.
Temperature can continue to rise during rest, but the amount is not fixed. Base the safety decision on measured temperature and time, then rest the turkey for carving quality.
Common questions
Use a validated time-and-temperature combination. The Food Standards Agency gives seventy degrees Celsius for two minutes as one option, alongside equivalent combinations.
Yes. They differ in thickness and can cook at different rates, so measure the thickest breast and inner thigh without touching bone.
Yes. Check the centre of stuffing cooked inside the bird because it can heat more slowly than surrounding meat.
Yes. Colour and clear juices are imperfect indicators, so the Food Standards Agency recommends checking that the centre has reached an appropriate temperature for sufficient time.
Keep exploring
Thermapen ONE is our top all-round pick for fast spot checks. ThermoPro TP19H is the simpler alternative, while DOT and MEATER Pro suit cooks who need continuous monitoring.
Pick a folding digital thermometer for rapid checks or a leave-in digital probe for alarms during a roast. Accuracy and sensing-tip placement matter more than extra presets.
An instant-read thermometer suits quick checks; a leave-in or wireless probe is better for tracking a roast without repeatedly opening the oven.