Where, in a turkey, do you place a meat thermometer checking its temperature?

When cooking whole poultry, the food thermometer should be inserted into the thickest part of the thigh (avoiding the bone). A whole turkey is safe when cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

For reasons of personal preference, consumers may choose to cook turkey to higher temperatures. If stuffed, the stuffing must reach a safe minimum internal temperature of 165 °F. If cooking poultry parts, insert food thermometer into the thickest area, avoiding the bone. The food thermometer may be inserted sideways if necessary. When the food is irregularly shaped, the temperature should be checked in several places.