Using an instant-read thermometer is the best way to ensure a moist, juicy roast. But where do you put it? The most important thing to remember: Never place the probe too close to the bone or you’ll get an inaccurate reading. Bones conduct heat at a different rate than meat and can range in temperature, depending on where they are in the bird. The easiest method? Slide the thermometer into the thigh horizontally, just until it touches the bone, then pull it out slightly. Once it registers 165° F in the thigh—the slowest-cooking part of the bird—you’ll know that dinner is ready.