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When the turkey reaches the correct temperature, take it out of the oven, tent it loosely in foil, and let it rest so the juices have a chance to redistribute. If you leave the thermometer in the thigh, you'll notice the temperature rising a bit before the turkey starts to cool again.

For the best results, you want to check the turkey's temperature in three different locations: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh. This video will show you exactly how to do it. The government recommends cooking turkey breast to 165°F (74°C).

This video shows how to take your turkey out of the oven at just the right temperature. Follow These Steps. Slip your meat thermometer into the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins, and driving it into the thigh meat.

How do I take the turkey's temperature. Insert the probe of the thermometer into the inner thigh, on the side closest to the breast. The tip of the thermometer should be at the thickest part of the thigh without touching the bone. (The bone may give a falsely hot reading).

The Best Way to Take the Temperature of a Turkey (or Any Other Bird) When your cooking thermometer reads 165 degrees fahrenheit (or 74 degrees celsius, the minimum safe temperature for poultry, since that's the temperature where salmonella dies), the bird is done. The same rules apply to chicken, duck, goose, or any other poultry you may be cooking.

First, preheat the oven to 325 degree F, and check the wrapper on the turkey to see how much it weighs (if it weighs more, then it will take longer to cook uniformly).

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