Where should a meat thermometer be inserted into a turkey?

Ensuring that no part of it touches bone, a meat thermometer should be inserted into the deepest part of the breast meat and the inner part of the thigh closest to the breast when checking the internal temperature of the turkey. Position the thermometer so that it is easy to read when inserted into the turkey.

When checking on the internal temperature of a turkey, the breast meat should register at least 165 degrees Fahrenheit. The thigh meat is considered fully cooked once it reaches at least 175 F. If the turkey is stuffed, the stuffing should register at least 165 F to ensure that it carries no foodborne illnesses like salmonella.