Here's Where to Put a Thermometer in a Turkey

A good meat thermometer is the best way to enjoy a safe and juicy turkey on Thanksgiving Day—if you use it properly.

Every kitchen should have a trusty meat thermometer, especially on Thanksgiving. All that separates a juicy, delicious turkey from a dry, disappointing mess are a few degrees. More importantly, though, cooking your meat to a safe temperature prevents dangerous foodborne illnesses. Here’s how to check your turkey’s temp the right way this holiday.

Instant Read Thermometer vs. Leave-In Thermometer

An instant-read thermometer is exactly what it sounds like: A thermometer that reads temperatures instantly. Most instant-read thermometers have a handle that displays the temperature and a stainless steel probe that is inserted into food.

A leave-in thermometer is equally aptly named: It’s a thermometer that you leave in the meat during the cooking process. Some leave-in thermometers have an analog face and a stainless steel probe. Others are more complex, with an oven-proof wire that connects the probe to a device that sits outside of your oven.

Digital vs. Analog Meat Thermometer

A digital thermometer will display the temperature in numerals, kind of like a digital watch. An analog one uses a more classic face, similar to a clock.

Analog thermometers must be calibrated to ensure an accurate reading. To calibrate your analog thermometer, submerge the stem in ice water and let it sit for a few minutes. If the dial does not read 32°F, use a small wrench to loosen the nut behind the dial. Then rotate the dial to the correct temperature.

Why Do You Have to Measure the Internal Temperature?

Since the outside cooks first (it’s closer to the heat, after all), measuring the external temperature isn’t an accurate way to determine the doneness of the bird throughout.

Think of it this way: Have you ever taken a pie out of the oven and admired its beautifully baked top crust, and then cut into it to discover a completely underdone filling or bottom crust?

How Far In Should It Go?

The thermometer should reach the deepest part of the bird. Now, this doesn’t mean you should stick it all the way through—if you push it too far, you’ll risk missing the part that cooks the last (the middle). Follow the directions in your thermometer’s owner’s manual, as they don’t all measure temperature in the same way.

Check for the hash mark

A lot of instant-read thermometers have a divot or dent intentionally placed in their metal probe. For an accurate reading, insert the probe at least up to this divot.

Where to Put a Thermometer In a Turkey

You should check the temperature in three different places, per the USDA: the thigh, the wing, and the breast.

The sweet spot is actually the place where there’s an even layer of meat above and below the probe. In other words, the probe should be surrounded by meat evenly on both sides. Always avoid bone, as the bone’s temperature will be different from the meat’s temperature. This shouldn’t be a problem—there are no bones in a turkey’s thermal center.

Don't Rush It

An instant-read thermometer needs to remain in the meat for at least 15 to 20 seconds to get an accurate temperature. Go ahead and count; it's longer than it seems.

What's the Internal Temperature to Look For?

A lot of of recipes call for pulling the turkey from the oven before it reaches 165°F, which is the USDA recommended temperature. How can it be safe to take your turkey from the oven at 160 or 155? Because as the turkey rests right afterwards, its internal temperature continues to go up; the bird is still cooking and will reach 165°F out of the oven.

If you prefer to go for overkill, remove your turkey from the oven when the innermost part of the thigh and wing measures 175-180°F and the innermost part of the breast measures 165°F.

Read More: What Temperature to Cook a Turkey

Using a Leave-In Thermometer

Place the probe of your leave-in thermometer into the deepest part of the turkey breast. According to ThermoWorks, it’s best to enter the turkey horizontally, starting near the neck cavity. The tip should be about 1/2 to 1 inch from the internal cavity.

Read More: How to Carve a Turkey

A version of this article originally appeared on MyRecipes.com

Read the original article on Simply Recipes.