Make this page your go-to turkey HQ. No more dry, underwhelming birds! Just juicy, perfectly cooked results. Our temperature experts at ThermoWorks walk you through thawing, probe placement, pulling temps and everything you need so the turkey isn’t the stress point of your celebration.
Master Turkey Temps in One Minute
This fast guide focuses on the real keys to a perfect turkey: proper probe placement, the right pull temperatures, and the simple temperature checks that keep the breast juicy and the dark meat tender. It strips away guesswork and old myths, giving you clear direction rooted in proven technique.
In one minute, you’ll understand how to read your bird correctly, avoid overcooking, and time your carve with confidence. Master the temps, and you master the meal.
Tools That Make Perfect Turkey Possible
Thermapen® ONE
The ONE tool that will improve your turkey, and overall culinary prowess, more than anything else. Use Thermapen ONE to quickly spot check multiple areas in your turkey to ensure that it is cooked through and safe to eat. ONE second readings will allow you to check quickly and minimize heat loss with the oven door open.
RFX™ Wireless Probe Starter Kit®
RFX™ Wireless Kits use patented radio-frequency technology to send real-time temps straight to your phone, smartwatch, or tablet, even through walls and smokers. Fast setup, pro-level accuracy, and rock-solid range give you perfectly cooked turkey, every time. Built to eliminate dry, overdone birds for good.
Turkey Temperature Tips
Thaw
Thawing a turkey takes time, so plan ahead. In the fridge, allow at least 24 hours for every 5–6 pounds (2.3–2.7 kg). A 20-pound (9.1 kg) frozen turkey will need about four full days to fully thaw.
Probe Placement
Find the breast’s thermal center by tracing its natural contours and inserting your probe horizontally, keeping it parallel to the baking tray. This ensures you’re measuring the true internal temperature.
Pull Temperatures
To achieve the end goal of tender, juicy breast meat and silky, succulent dark meat, the internal temperature in the thighs needs to be at least 175°F (79°C) by the time the breast meat reaches 157°F (69°C).
Thermapen ONE Check
Plunge the probe of your Thermapen ONE deep into the breast meat from the top and then pull the probe tip slowly back through the meat ensuring there are no temperatures below 157°F (69°C).
Turkey Guides for Every Cooking Style
Whether you’re roasting, smoking, deep-frying, or trying sous vide, great turkey always comes down to temperature and technique. These guides walk you through each method step-by-step—how to prep, where to place your probe, and the exact temps that deliver juicy, reliable results every time. Explore the approach that fits your feast and cook with the confidence of real thermal know-how.
Master Turkey Guide
Dig into the temps that truly matter. This quick guide breaks down where to probe, what to target, and how to guarantee a juicy, perfectly cooked turkey.
Smoked Turkey
Take your turkey to the smoker and unlock deeper flavor. This guide shows how to manage heat, track temps, and smoke a bird that’s tender, balanced, and delicious.
Deep Fried Turkey
Ready to go big with deep-fried turkey? This guide covers the oil temps, timing, and tricks that deliver crisp skin, juicy meat, and bold, crowd-pleasing flavor.
Sous Vide Turkey
For one of the easiest—and certainly the tastiest—turkeys ever, cook it sous vide. You free up the oven for hours and the turkey can be held even if it’s done early.
Spatchcock Turkey
Spatchcocking isn’t a gimmick, it’s the smartest way to roast a turkey. By opening the bird and laying it flat, you speed up cook time and get evenly rendered, ultra-crisp skin from edge to edge. No more dry breast, no more soggy bottom, no more juggling side dishes around a giant roasting pan. This method delivers better texture, better browning, and more control over every part of the turkey. If you want a turkey that cooks faster and tastes better, this is the technique seasoned pros swear by.
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