Where to put the thermometer
- Breast: the thickest part, from the side, not touching bone.
- Thigh: the innermost part, near the body but not touching the bone.
- Wing: the innermost part of the wing joint.
- Stuffing: the very center, if you stuffed the bird.
Bone heats faster than meat, so touching it gives a falsely high reading.
Why not just check the color?
Pink or clear juices aren't a reliable test. Turkey can look done before it's safe, or stay pink when it's fully cooked. A thermometer is the only sure way.
After it's done
Take the turkey out and let it rest for 20 minutes before carving. The juices settle, so the meat stays moist.
Handy thermometers
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🦃Plan your whole turkey in one goSize, thaw day and oven time from your guests and dinner time.FAQ
Is turkey done at 160°F?
The USDA safe temperature for turkey is 165°F, so keep cooking until all three spots read at least 165°F.
Why is my turkey still pink at 165°F?
Turkey can stay pink even when fully cooked, especially near bones or if it was smoked. If the thermometer reads 165°F, it's safe.
How long should turkey rest?
Let it rest about 20 minutes before carving.
Food safety times and temperatures are from USDA Food Safety and Inspection Service guidance. Ovens vary, so always check with a food thermometer.