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1 For turkey breasts, place thermometer in the thickest part. 2  For whole turkeys, place in the thickest part of the inner thigh. 3  Once the thigh has reached 165 Â°F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 Â°F throughout the product. If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. 2  It will allow you to check the internal temperature of the turkey while it is cooking. 3  For turkey breasts, place thermometer in the thickest part.
Transfer the chicken to the baking dish: Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside. Roast the chicken: Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165Â°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes. Rest the chicken: Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes.