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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.
Cooked at 149 Â°F / 65 Â°C for an hour, chicken breasts will emerge juicy and tender. For tender, boneless chicken thighs, cook at 167 Â°F / 75 Â°C for 45 minutes. The magic temperature for almost any type of fish is 122 Â°F / 50 Â°Câit works for everything from salmon to cod to halibut to snapper to branzino.