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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.
Cover the grill again. Cook for another 25 minutes. Check the temperature of the thighs with a meat thermometer. They are done when they are at 165 degrees. If the internal temperature is not yet at that point, recover chicken and cook for an additional five to 10 minutes.lip them to do the same on the other side. Move the thighs to the other side of the rack, away from the coals. Cover the grill. Let them cook for 25 minutes, then open the grill. If you are going to put sauce on them, this is the time. Coat them with your sauce, flip the thighs and coat the other side.