where to take turkey temperature
Hi, is there any site which shows PICTURES of where to put the probe/thermometer into a turkey to check the internal temperature. I've read a lot of descriptions but they are usually as clear as mud, so I want to SEE how it's done. thanks
Here’s one photo.
Note that copy reads: “The new recommendation says the thermometer should read 165 in the innermost part of the thigh and wing and the thickest part of the breast.”
Alton Brown says the thermometer should be inserted in the thickest part of the breast, but that the temperature should read 161. For Thanksgiving, I followed ABs directions for brining, placed the thermometer somewhat higher up than the picture shows, took it out at 161 degrees, let it rest 20 minutes, and had one of my best turkeys ever.
Teep this is where I take it too( as the picture shows) where the thigh at the highest point connects to the body. I have never in the 25-30 years cooking turkey, ever served an undercooked turkey. Have however certainly overcooked it. I think that where cooks get into trouble is when the bird isn't thawed properly.
jfood takes the temp in both the thigh and the breast. and he takes his turkeys a little higher than most recommend (>180), but that is a personal choice for doneness. Likewise he check visually with a little nip at the thigh joint to make sure the juices run clear.