Use a meat thermometer to avoid a dry or undercooked turkey
Your turkey is perfectly cooked when the thickest part has reached 75ºC. Use a meat thermometer to make sure you do not undercook or overcook your turkey.
When cooking your turkey it’s important to check that it is cooked thoroughly, as this will kill any bacteria that could cause food poisoning. On the other hand overcooking the turkey will dry it out.
First use the turkey cooking time calculator to see how long your turkey will take to cook.
At the end of the cooking time you must still check that is cooked properly. The best way is to use a meat thermometer to check that the meat is cooked to 75ºC. You should also check that there’s no pink meat, the juices run clear and that the meat is piping hot.
How to use a meat thermometer
- Take your turkey out of the oven and insert a clean thermometer probe into the thickest part of the bird.
- In a whole turkey, the thickest part is between the breast and the leg.
- If you are cooking a turkey crown or a boned and rolled turkey the thickest part is at the centre of the joint.
- You can use a digital or dial meat thermometer.
- The turkey is fully cooked when the temperature reaches 75ºC.
- Always make sure you wash the meat thermometer thoroughly afterwards.
What if I don’t have a meat thermometer?
If you don’t have a meat thermometer, there are three visual checks that you must do. Pierce the thickest part of the meat with a fork or skewer and check that:
- The juices run clear
- It is piping hot all the way through (it should be steaming)
- There is no pink meat left.
The turkey must pass all three of these checks.
