The placement of the probe is critical to getting the right temperature of the turkey meat when cooking. You need to insert the probe in a horizontal manner. You must insert it near the neck cavity.
When inserting the probe, here are a few things you need to know to get the most accurate temperature reading:
1. Know the different temperature gradients.
Heat is transferred through substances; this is a fact that you know from basic science. This explains why the exterior of the turkey cooks the fastest because it has direct exposure to the heat source in the oven. You can expect the exterior temperature of the turkey to be much higher than the inside (especially the middle).
Knowing this will help you choose the ideal setting on your oven as you cook the turkey. If you set it too high, this will make the outside overcooked but the inside remains uncooked. Understanding how temperature gradient works will also enable you to know the proper placement for the probe when checking the turkey’s internal temperature.
2. Know about the thermal center.
The thermal center refers to the part of the turkey that will take the longest to cook. With a turkey, the breast is the largest mass of meat. The center of the breast is where the thermal center will be. You need to check this area when you want to see if the turkey is cooked properly.
A good rule of thumb is this: your turkey is only as done as the lowest temperature reading that you can get inside the meat.
3. Understand how the probe works.
Aside from properly placing the probe, you must also know how the probe works itself. The sensor of the probe is located at the very tip. You need to aim the sensor properly as you insert the probe so you can get an accurate reading.