What is for which food should you take the temperature in multiple places?

When cooking certain foods, it's crucial to check the internal temperature in multiple locations to ensure they are safely cooked throughout. This is particularly important for:

• Poultry (e.g., chicken, turkey): Check the temperature in the thickest part of the thigh, breast, and under the wing. This is because poultry can cook unevenly.

• Large%20Roasts (e.g., beef, pork, lamb): Check the temperature in several spots within the thickest part of the roast, avoiding bone, to ensure even cooking and to account for potential variations in thickness.

• Stuffed%20Meats (e.g., stuffed chicken breasts, meatloaf): Check both the meat itself and the stuffing in multiple locations. The stuffing must also reach a safe internal temperature to eliminate bacterial growth.