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Turkey thermometer placement question


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Turkey thermometer placement question

krick | Nov 25, 2009 12:12 AM

I've always placed the thermometer in the deepest part of the thigh, but I just watched and read Alton Brown's turkey recipe and noticed that he recommends placing it in the deepest part of the breast. Given that the breast will cook faster than the dark meat, if you cook to a final breast temp (after resting) of 165, won't the dark meat be undercooked (assuming, for the sake of argument that anything under 165 is undercooked, which I don't necessarily agree with)? if so, why would you take the temp at the breast rather than the thigh?

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