where to take turkey temperature
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.
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.