Culinary Poultry Practice Exam

Doneness is verified by the temperature in the part of the bird that takes the longest to heat through, which is the innermost part of the thigh. The thigh is the last to reach the safe internal temperature, so checking there gives you a reliable read of overall doneness and safety. If you only test the thickest part of the breast, you can get a reading that seems done while the thigh may still be under 165°F, risking undercooked poultry. So the thermometer should be inserted into the innermost part of the thigh, away from bone, to ensure the entire turkey is safely cooked. The wing joint or testing just the breast won’t provide the same reliable indication.