Buzz
Photo: Jbreeves/Getty ImagesWith Thanksgiving just around the corner, your turkey is probably thawing in the fridge, ready to be the centerpiece of a delicious meal on November 28. While figuring out the right time to start thawing your turkey is crucial for a smooth holiday dinner, it’s not the only thing to consider. To ensure your turkey is cooked to perfection—juicy and not dry—it’s essential to know the proper way to insert a meat thermometer. Here’s everything you need to know, straight from the experts at Butterball.
Where Should You Insert the Meat Thermometer in a Turkey?
Although using a meat thermometer isn’t mandatory for cooking your Thanksgiving turkey, it’s the simplest and most precise method to determine when the bird is thoroughly cooked and safe to consume. According to Butterball experts, here’s how to correctly position the thermometer in your turkey:
- Before placing the turkey in the oven, insert an oven-safe leave-in thermometer into the thickest part of the thigh, ensuring it doesn’t touch the bone.
- When the thermometer reads 180 degrees, the turkey is ready to be taken out of the oven.
- Additionally, the breast should reach 170 degrees, and if the turkey is stuffed, ensure the stuffing’s center reaches 165 degrees.
- Allow the turkey to rest for 15 to 20 minutes to let the juices redistribute.
- Carve and serve your perfectly cooked turkey!
When inserting the meat thermometer into the turkey thigh, avoid contact with the bone. Touching the bone can skew the reading, potentially leading to undercooked turkey.
What If You Don’t Have a Leave-In Meat Thermometer?
No leave-in meat thermometer? No problem! You can still check your turkey’s temperature using an instant-read thermometer by following these steps:
- About 30 to 60 minutes before your turkey is expected to finish cooking, insert the instant-read thermometer into the thickest part of the thigh, ensuring it doesn’t touch the bone.
- If the turkey requires more cooking time, clean the instant-read thermometer thoroughly.
- Wait 15 minutes, then reinsert the thermometer into the thickest part of the thigh, avoiding the bone. Repeat this process every 15 minutes as needed.
- The turkey is done when the thermometer reads 180 degrees. Additionally, check the breast and wing, which should reach 170 degrees.
- Allow the turkey to rest for 15 to 20 minutes to let the juices redistribute.
- Carve and serve your delicious turkey!
