NOCTI Culinary Practice Exam 2026 – Your All-in-One Guide to Mastering the Culinary Exam!

When checking the proper cooking temperature of a turkey, the thermometer should be placed in the thickest part of the breast. This area tends to be the last to reach the appropriate internal temperature due to its density and position. A proper cooking temperature for turkey is 165°F (74°C) to ensure that any harmful bacteria are killed and the meat is safe to eat.

Placing the thermometer in the breast allows for an accurate reading that reflects the overall doneness of the turkey. If the breast meat is adequately cooked, it indicates that the other parts of the turkey, including the legs and thighs, have likely also reached safe temperatures. Using other locations such as the leg or drumstick may not provide a true representation of the overall doneness because those areas can cook more quickly than the breast or may not reflect the complete cooking of the bird.