Yes, their are pictures of meat thermometers in turkeys. You can find a real picture or a cartoon, which was drawn to show you a meat thermometer in a turkey.
Only if it's designed to be used that way. Most thermometers that you can
pick up at the grocery store are not.
You need something more like this;
http://www.buy.com/prod/Oregon-scientific-aw-131-grill-right-wireless-talking-bbq-thermometer/q/loc/66357/205020366.html
Put the thermometer in the breast meat. Don't have it touch the bone. The thermometer will tell you when the turkey is done.
The meat thermometer probe can be inserted into the thickest part of the meat like the thigh or breast.
brest
meat thermometer-maybe
You should not leave a meat thermometer in the turkey while it cooks. This is very dangerous and should be avoided.
basically, a Bimetallic Stemmed thermometer is a thermometer that is used when cooking meats- like turkey (well turkey is poultry, but that is not the point) . They have a long stem that you poke into the meat and there is a dial on the top that tells you how hot the inside of the meat is.
165 degrees
Ground turkey is boned turkey meat that has been put through a meat grinder.
You want it in the turkey breast, but not so far in that it touches the bone. --- Do Not touch the Bone it will give you a false reading You want the temperature of the meat the furthest away from the heat. Since the dark meat takes longer to cook that is where you want your thermometer, deep in the center of a thigh. [not touching a bone of course] White Meat 161 Degrees Dark Meat 180 Degrees
To cook 5kg of turkey breast in a fan oven it is a good idea to use a meat thermometer. Use a thermometer that will beep when it gets to a certain temperature. Turkey has to be at least 180 degrees in the center before it is done.
you should insert the thermometer in the thickest part of the bird. if you roast it breast side up, you should insert it in the thigh, between the leg and thigh but not touching a bone. the dark meat generally takes a little longer to cook, as it is not exposed in full to the heat of the oven as the breast is.
At 325F oven temperature, allow 30 minutes per pound. That would be about 9 hours. The key is to use a meat thermometer, insert it into the thickest part of the turkey meat, until it reaches 165F. Be sure to baste your turkey, or it will surely dry out.
Due to Charles law, the plunger pops out when the turkey is done. As the temperature of the turkey rises up, as does the air trapped under the plunger so the plunger pushes up as the volume of the air increases.