Where should the thermometer be inserted when checking the doneness of a turkey roast?

• A. In the thickest part of the roast
• B. In the wing
• C. In the bone
• D. In the side

Answer: (A)

To accurately gauge doneness, insert the thermometer into the thickest part of the roast. This part takes the longest for heat to penetrate, so the reading reflects the true doneness of the entire roast. Avoid the wing, bone, or side because these areas can give misleading readings—the bone conducts heat differently and can skew the temperature. For safety, the thickest part should reach 165°F (74°C) before the roast is considered done, then allow it to rest before carving.