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Guide
Where do you put meat thermometer in turkey? Check the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Keep the probe away from bone and confirm every location reaches 165°F.
Measure three places before serving: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Insert the probe into the center of the meat rather than pushing it through to the cavity. Each location should reach at least 165°F.
Insert the probe into the fullest section of breast meat, approaching from the side or top as the thermometer instructions allow. Stop in the center of the meat. If the tip touches the breastbone or enters the cavity, reposition it because that reading may not represent the meat itself.
For the thigh, aim for the deepest meat where the thigh joins the body, without touching the hip joint or thigh bone. Then check the innermost part of the wing. Take more than one reading if you are unsure where the coolest point lies.
Only leave a thermometer in the turkey if it is specifically designed for oven use. An instant-read thermometer is inserted near the end of cooking, read promptly, and removed. Follow the thermometer maker's instructions and avoid leaving a handheld instant-read model in the oven.
If the turkey is stuffed, measure the center of the stuffing as well as all three parts of the bird. The USDA says the stuffing center must also reach 165°F. A reading from the breast or thigh does not establish the temperature at the center of the stuffing.
We based this placement guide on current USDA Food Safety and Inspection Service guidance and food-thermometer instructions published by the agency. We did not physically test a turkey or thermometer for this article.
Common questions
Check the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Keep the sensing area in the meat and away from bone.
You can leave an oven-safe thermometer in place while cooking if its instructions permit it. Use an instant-read thermometer only for spot checks and remove it after each reading.
No. Place the sensing area in the center of the meat without touching bone, a joint, or the roasting pan, then reposition the probe if the reading seems unusual.
USDA guidance calls for at least 165°F in the thickest breast, innermost thigh, and innermost wing. If the bird is stuffed, the center of the stuffing must also reach 165°F.
No. The USDA recommends using a food thermometer in all three specified locations even when the turkey has a pop-up indicator.
Keep exploring
Use a leave-in probe to track the cook and an instant-read model to check more than one spot before serving.
A fast, thin probe works well for portions; a heat-safe leave-in probe makes a whole roast easier to monitor.
A fast instant-read probe is the most practical choice for steaks; insert it from the side into the center.
Start with a dependable instant-read thermometer; add a leave-in or wireless probe when you want continuous monitoring.
