When I measure my food in different places, I often get a different reading, why is that?
By ‘‘different places’’ I imagine you mean on the food and you’re not getting different readings because you are in New York, Los Angeles, Miami, or Anchorage! It’s quite a simple answer and you won’t have to apply for a degree in physics to understand it. You get different temperature readings when measuring in different areas of the food because the food, whether it be meat or any other food, has a different temperature in different areas at the same time.
It’s not at all uncommon to find that the internal temperature of a turkey varies by as much as 20 to 30°F all over the bird. If we can get away from turkeys for a minute, you’ll also find that beef or a chicken breast can display variances of several degrees if you change the tip of the meat thermometer probe from the exterior toward the center of the food. This can even happen if you move it from end to end, pretty much contingent upon the accuracy and speed of your thermometer.