How to insert a thermometer into a turkey breast?

The turkey breast is the most tender part of the bird, so don’t be surprised if you don’t see a lot of change in temperature during roasting. But don’t let that fool you! A turkey breast actually has a lot of different temperatures depending on where the bird’s fat is. A turkey breast can be as much as 20 degrees cooler than the thickest part of the bird, so it’s important to take the temperature from all over.

How to insert a meat thermometer into a cooked turkey

Now that your turkey is fully cooked, insert the meat thermometer into the thickest part of the breast that has reached 160 degrees (it doesn’t matter if it’s the upper or lower portion of the breast), and let it remain there for about 30 seconds. The instant-read thermometer will provide an accurate reading of the internal temperature of the turkey.

How to insert a meat thermometer into a fresh turkey breast?

If the turkey is thawed, you can insert the meat thermometer into the thickest part of the breast, where the juices are, to get an accurate reading. If the turkey is still frozen, you can put it in a sink of warm water until it thaws enough to be able to insert the meat thermometer, but not so long that it begins defrosting. For both frozen and thawed turkeys, once the thermometer is inserted, press down on the breast to make

How to insert a meat thermometer into a whole turkey breast?

Both whole turkey breasts and turkey legs are great holiday options—and perfect for the dinner table! If you're looking for a smaller turkey but still want to enjoy all of the delicious flavors of a whole bird, a turkey breast is the perfect choice. The best way to ensure an even cooked turkey breast is to insert a meat thermometer into the thickest part of the breast to check the internal temperature.

How to insert a thermometer into a turkey breast roast?

A turkey breast is a lean, tender cut, so it’s best to test the temperature of the meat at regular intervals during roasting. To check the internal temperature, insert a thin metal probe into the thickest part of the breast meat. Be sure to remove the probe before carving to avoid burning yourself.