Thanksgiving FAQ

How to Check the Temperature on a Thanksgiving Turkey

So you've got an instant-read digital thermometer and a passion to make sure your turkey doesn't overcook? Cool. Now you just need to figure out where to stick that thing.
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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
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    Where Not to Poke

    Start taking the turkey's temperature about 30 minutes before you expect the bird will be done. But don't try to take the reading from the breast—it will reach the proper temperature of 165° F before the rest of the bird. You don't want undercooked thighs, do you?

  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
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    The Wing Won't Fly

    Yes, turkey wings are completely delicious. But they're not a great barometer of doneness: They cook faster than any other part of the bird.

  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
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    Back (Away From That) Bone

    Feel that object the thermometer keeps running up against? That's the turkey's backbone. Not what you're looking for.

  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
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    Uh, No. Not there.

    We're honestly not even sure what's happening in this photo? Maybe taking the temperature of the cavity? Whatever it is, it's not going to help you figure out if your bird's done.

  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
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    Bingo!

    If you're looking for the most reliable sign that your bird is done, look to the meatiest part of the thigh, right under the bulge of the drumstick. Just remember: If you feel something hard when you slide the thermometer in, you've hit the bone, so you'll want to reposition the probe. Once the thigh meat reaches 165°F, the turkey's done!

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