Slide it in on the right or left side of the breast wishbone parallel to the ground going towards the legs to the center mass of the breast (middle) since tapered tip is the sensing part. When alarm goes off remove and push the instant read therm through the same hole as far as possible and slowly remove to find the lowest temp. When doing breast meat only pull it when the lowest temp is over 150 per the FSIS to hold for 5 min but carries over. Needs to hold 1 min at 155 and carries over more , then 3 seconds at 165 and way carries over into the 170s way over cooked. Dark meat may need to go to 170+ to get tender. I remove the wishbone and disconnect breast from the carcass before cooking and place breast back into position, looking collapsed. Wings and legs are done before the carcass and thighs. Follow the 2005 poultry 7 log FSIS table that starts at 136 for 86 minutes and ends at 165 for 3 seconds and all the temps in between with there assigned duration. Yes we are way over cooking our food when it's poultry breast meat as we wait for joints to cook in dark meat. . Pasteurizing is a temp and duration not just a temp. Breast meat is opaque, clear juices and super tender below 150 for Sous vide users but for roasting 150 IT for breast and a 5 min hold is fantastic. If I'm going to spatchcock vs remove the breast and put back in place till 150+, I'll just remove the breast to keep the normal vertical shape of the turkey etc and save space., alarm goes off, out comes the breast to rest and back in oven till dark meat probes tender.
